There is a different kind of cake leveler tool than described above that you may be interested in. Rather than actually cutting the cake, this kind of leveler guides the knife, keeping it flat as you cut. Essentially the tool is an adjustable metal band that goes around the cake.
Do you level a cake when it’s hot or cold?
Leveling works best on a completely cool cake; a warm and fragile cake will shed a mountain of crumbs as it’s sliced. It also depends on having the right tool for the job—not a senseless, unitasking cake cutter, but a nine- or 10-inch serrated knife.
How do you level a cake before baking?
To level a cake, you either get a huge frikken cake knife (which I bought specifically for this job and used ONCE) and go at it hoping you can cut off the dome evenly. Or you can buy a cake leveler which does the job marginally better (I do use this to torte my cakes though – aka cut them in half horizontally).
Should I refrigerate cake before leveling?
Once the layers are trimmed, leveled, and still slightly chilled, I begin to make the cake. I know this sounds strange, but chilled cake layers are so much easier to stack and frost! Chilling the cake layers reduces the amount of crumbing, and helps the buttercream firm up once it’s added to the cake.
Is a cake leveler necessary?
While it may seem like an unnecessary step, it’s important to have level cake layers to ensure the stability of your cake. A domed cake that is stacked with another domed cake can eventually put too much pressure on the center of the cake, causing it to crack right down the middle.
How do I stop my cake from doming?
To stop your cake from doming, line the outsides of your cake tin with a double layer of foil. Simply take long strips of foil, fold them to the height of your cake pan and wrap around the outside. The extra foil slows down the heating of the pan, so the cake batter at the edges won’t cook as quickly.
Why is my cake wet in the middle?
It is because you are using the wrong pan size for the recipe, setting it at low oven temperature, and incomplete cooking time. You can solve it by covering it with aluminum foil to trap the heat inside and cook it further. Then, cook it for approximately ten to fifteen minutes.
How do you level a cake without a turntable?
Then place a kitchen towel or tea towel over the cake. Our favorite cleaning tool, a microfiber cloth, will work too! Gently pat the center of the cake with a flat hand. Light, even pressure will start the leveling process of your cake dome, as it cools and sinks.
What is a cake slicer?
Cake slicers are a handy tool used to cut pieces of cakes into even slices. Use it during parties and celebrations to make the perfect presentation. Different types of slicers are available across e-stores designed to cut ideal cake slices. You can also use this tool as a cake leveler.
What does it mean to level a cake?
Leveling, also known as ‘crowning’, means cutting the dome or mound off the cake layer with a knife or cake leveler. To cut one cake into two or more layers, often called ‘torting’, use a cake leveler or knife to cut multiple even layers.
How to Level a Layer Cake (No Toothpicks Required)
- Before constructing a layer cake, I always level each cake layer individually on a cutting board.
- The reason for this is because most cakes will somewhat dome when baked, and stacking the layers would further exacerbate the effect, resulting in a cake that looks like the messy pile of mattresses from the Disney film ″The Princess and the Pea.″ Even if you have a terrific recipe and excellent pans that will make cakes that are generally flat, I still advocate cutting the tops of the cakes.
- What I’m doing here is more than just removing the top crust, which is quite thick and dry; I’m placing the soft center of the cake in direct touch with the filling, allowing the cake to absorb as much moisture and scent as possible from the filling.
- However, in addition to improving the flavor and shelf life of the cake, this method will also result in a large amount of delicious scraps that are great for tasting and fine-tuning the flavor of the filling or frosting before assembling the cake.
- Or, at least, that’s what I tell myself when I eat bite after mouthful of something delicious.
- Leveling works best when the cake is entirely cool; a warm and delicate cake will crumble into a mound of crumbs when it is sliced and sliced again.
- Also important is having the correct equipment for the job—not a pointless, one-trick cake cutter, but a serrated knife of nine or ten inches in length.
- I’ve become a fan of the Tojiro Bread Slicer, which is long enough to glide smoothly across an eight-inch cake, thanks to Daniel’s tip (his evaluation of the finest serrated knives can be found right here).
- The somewhat longer version from Dexter-Russell might be preferable if you want nine-inch cakes rather than the shorter variant.
- If all else fails, simply go for your favorite bread knife; chances are it’s long and sharp enough to handle a straightforward cake.
- To quickly and easily level a cake, set the blade just above the point at which the cake’s dome begins to rise.
- Cut approximately one inch into the cake with a moderate horizontal sawing motion, then flip the cake 45 degrees and repeat the process.
Continue to flip the cake and make tiny incisions until there is a loose flap around the whole cake, then remove it.From there, it was just a matter of cutting through the center.There’s no need to mess about toothpick placement.Leave the cake top in place to avoid moisture loss until it’s time to assemble the cake, or remove it and cover the cake with a piece of plastic until it’s time to assemble the cake.
- After you’ve completed this simple task, your favorite layer cake will be well on its way to looking and tasting its very finest.
How to Bake Flat Cakes
- The following post was written by Olivia on April 9, 2020 |
- This post may contain affiliate links.
- Please visit my Disclosure Policy for more information.
- Learn how to make flat cakes that turn out perfectly every time!
- Easy instructions on how to ensure that your cakes come out perfectly flat right after they are taken from the oven.
- Cake leveling is one of my least favorite things to do in the entire world.
- I’m quite sure I’ve only done that once, and I was fast to explore for other options afterwards.
- If your cake comes out of the oven domed, you should level it before serving.
- This is something that, let’s be honest, practically every single cake does.
- The following is an example of a dome-shaped cake:
The Ultimate Cake Collection
This collection has over 50 of my personal favorite cake recipes all in one spot! Featuring everything from classic cakes to seasonal favorites and everything in between. Get your hands on a copy right away! Despite the fact that it is delicious, it might be more aesthetically beautiful. And that’s not even mentioning the uneven distribution of icing! It’s those dreadful middle portions.
Why Do Cakes Dome?
- After putting the cakes in the oven, the baking pans begin to heat up fast.
- Due of this, the edges and bottom of the cake will cook more quickly and firm, resulting in the uncooked centre of the cake rising and domeing since it has nowhere else to go.
- It is difficult to stack and frost a cake with a rounded top, therefore it should be flattened off before stacking and frosting.
- It’s either that or acquire a large frikken cake knife (which I bought particularly for this purpose and have only used ONCE) and hack away at the dome, trying to chop it off evenly.
- Alternatively, you may get a cake leveler, which performs a significantly better job (I do, however, use this to torte my cakes, which is to say cut them in half horizontally).
- If you choose either choice, you will end up with a ridiculous amount of cake crumbs all over the place.
- This also implies that there will be no cake, which is a bummer.
- To be fair, I understand that you can always eat the scraps, but still.
- It is far preferable not to have to level the cake at all if the cake comes out completely flat and stackable, since this eliminates the need to do so.
- I have a handful of strategies that I do to guarantee that my cakes are flat.
- They are effective for me on every occasion!
- First and foremost, before we even begin to level the cakes, you must ensure that all of the layers are the same height.
Alternatively, you may be anal (like me) and actually weigh the pans to guarantee an even distribution of batter in the pans before baking.I am completely at ease with my insanity.This is the kitchen scale that I use, and I just adore it.Now it’s time for Flat Cakes!
HOW TO BAKE FLAT CAKES
Baking flat cakes boils down to one easy step: wrapping cake strips over your pans while they’re still warm. This is the strategy I use the most. All you have to do is dampen them and wrap them over the bottoms of your cake pans to complete the task. Every time, perfectly flat cakes are produced!
How do cake strips work?
- The cake strips act as an insulation for the exterior of the pan, and the moisture in the strips helps to keep the edges of the pan cooler, resulting in a more uniformly baked cake.
- The absence of the strips causes the outsides of the cakes to cook and solidify more quickly, resulting in the centre of the cake to dome.
- In the meantime, I’m preparing my cake batter, so I soak my strips in a basin and carefully wring out the excess water before wrapping them over the pans.
- They must not be sopping wet, or then the cake will turn soggy as a result of the moisture.
- Here’s a side-by-side comparison of the cakes directly out of the oven, with the exception of one that was made with a cake strip.
- You can notice how lovely and flat the cake on the right is by looking at it closely.
- On top of that, the one on the left is a little darker on the sides than the one on the right.
- The one on the right has a more uniform cooking pattern throughout.
- I use these cake strips on all of my cakes, and they make a significant difference.
- Please keep in mind that using these strips may cause the cake to bake more slowly, and you will most likely need to lengthen the baking time on a recipe as a result of this.
- All of my recipes’ baking timings are based on the assumption that baking strips are used.
- To begin with, baking times vary since every oven is different, so it’s necessary to use them merely as a guideline and to be familiar with your particular oven.
If you only do one thing, make sure it’s to utilize these strips.Those Wilton brand strips are an older model that I purchased at Michael’s more than a decade ago.These are acceptable, but pinning them on is a bit of a hassle.It appears that these Regency ones with velcro are far superior to the ones I saw online, so if you’re in the market for some, I recommend that you acquire those instead!
DIY Cake Strips
In the event that you do not wish to spend the money on them, you may easily manufacture your own at home!
- Tea towels should only be used if they are completely wet, and they should not be used at temperatures above 350 degrees Fahrenheit.
- Wrapping them in tin foil will help to keep them from browning or burning.
- All that is required is the cutting up of an old tea towel into strips and the pinning of the strips to the cake pan.
- If you’re feeling very crafty, you might sew some velcro onto the strips to create your own simple-to-use version.
Tea Towel Trick
- Using the bake even strips, you can still get a slight dome in the cakes after they’ve been baked, but there is something more you can do as soon as they come out of the oven.
- Take a (clean) tea towel and gently push down on any domes that may be present.
- Make sure to use caution when pressing down on the cakes since the pans will be hot and steam will be released as you do so.
- Make sure not to press down too hard, or your cake may collapse!
- The approach described above is only effective on little domes that are fresh out of the oven.
- Because I usually use cake strips, my domes are never really that high to begin with, but the tea towel method helps to raise them just a smidgeon higher in the final stage.
- I’m not sure how well that would work on a cake with a huge dome, to be completely honest.
- It was already starting to cool by the time I finished photographing it, so pressing down on it didn’t do anything to help it.
- I hope you found these suggestions to be useful.
- Cake strips are one of my most favorite tools/hacks in the baking kitchen, and I use them all the time.
- I hope you would give them a try since they make my life simpler!
Quick links to help you bake Flat Cake Layers:
How to Bake Flat Cakes
A basic vanilla cake coupled with a simple vanilla buttercream makes for a delicious dessert. Course DessertAmerican Cuisine Preparation time: 2 hoursCooking time: 35 minutes 2 hours and 35 minutes is the total time. Servings 12 Calories (840kcal) per serving
- 6 cups powdered sugar, sifted
- 2 cups unsalted butter, room temperature
- 2 teaspoons vanilla extract or other flavour of choice
- 4 tablespoons heavy whipped cream
- Preheat the oven to 350 degrees Fahrenheit. Prepare two 8-inch cake circles by greasing and flouring them and lining them with parchment paper.
- In a medium-sized mixing basin, whisk together the flour, baking powder, and salt until thoroughly incorporated. Remove from consideration
- To make the frosting, beat the butter and sugar on medium speed in a stand mixer fitted with a paddle attachment until pale and fluffy (approx 3mins). Reduce the speed of the mixer and add the eggs one at a time, completely integrating each addition after each addition.
- Pour in the vanilla.
- Alternately add the flour mixture and the buttermilk, beginning and finishing with the flour mixture each time (3 additions of flour and 2 of milk). After each addition, make sure to fully incorporate it.
- Distribute the batter across the two pans in a uniform layer. Baking strips should be placed around the bottoms of the cake pans if they are moist.
- Bake for 30-35 minutes, or until a toothpick inserted into the middle comes out mostly clean
- remove from oven and cool completely.
- Place the cakes on a wire rack to cool for 10 minutes before turning them out onto the wire rack to cool entirely.
- Set up a stand mixer with a whisk attachment in the kitchen. Cream the butter until it is light and fluffy.
- Reduce the speed to low and gradually put in the icing sugar, one cup at a time, until everything is thoroughly combined. Increase the pace to medium and continue to beat for 3 minutes.
- Continue to whisk on medium for 1 minute after adding the vanilla and 2 tablespoons cream. Add additional cream as required until the desired consistency is achieved.
- Whip the frosting until it is smooth and silky in texture.
- One layer of cake should be placed on a cake stand or serving dish. Buttercream (about 1 cup) should be spread on top. Repeat the process with the remaining layers, and then crumb coat the cake. Allow for 20 minutes of chilling time.
- Finish by frosting the top and sides of the cake and smoothing them out with a bench scraper
- then decorate as desired.
- Tea towels should only be used if they are completely wet, and they should not be used at temperatures above 350 degrees Fahrenheit.
- Wrapping them in tin foil will help to keep them from browning or burning.
- 840 calories per serving 104 g of carbohydrates 5 g of protein 46 g of fat 29 g of saturated fat Cholesterol: 167 milligrams Sodium: 194 milligrams Potassium: 161 milligrams 1 gram of fiber 85 g of sugar 1474 International Units (IU) of vitamin A Calcium: 82 milligrams 1 milligram of iron Unless otherwise specified, all nutritional information and metric conversions are determined by computer.
- I cannot vouch for the veracity of the information provided.
- If this is something that is essential to you, please double-check with your preferred nutrition calculator and/or metric conversion tool before proceeding.
- This article was originally published in August 2014.
Freezing Cake Layers: Make Life Easier by Making Your Cake in Advance
- This year, I’m attempting to publish my responses to the questions you people have asked the most frequently! One often asked question is how long ahead of time you may prepare the cake layers. In order to address this, we must first discuss the freezing of cake layers! For other people, freezing their cake layers is a source of anxiety since they are concerned that the freezer may dry them out. I assure that freezing cake layers does not affect the texture or flavor of the cake in any way, as long as they are properly wrapped! Other frequently asked questions include: When should I freeze a cake?
- How do I freeze cake layers?
- Should I level my layers before freezing my cake layers?
- Do I thaw the layers before baking the cake
- How far ahead of time can I make cake layers?
- How should I store my cake layers?
- Why should I freeze my cake layers?
- When should I bake a cake?
- Making a cake from scratch requires hours of labor, from baking all of the layers to making the icing and decorations.
- It is not recommended for beginners.
- If you attempt to complete it all in one day, it will take an inordinate amount of time and will appear to be a major task.
- While working full-time in corporate finance, I enjoyed baking after work and on weekends, which I did regularly.
- I enjoyed baking my layers one night, preparing my frosting and cake fillings the next, and then getting to enjoy the decorating process over the course of the following weekend.
- While baking may be relaxing in its own right, my favorite part of the cake-making process is the decorating!
- It offers me a great deal of pleasure and serves as a true creative outlet for me.
- My enjoyment of baking is enhanced when I am not preoccupied with concerns such as how much longer my layers need to bake or cleaning up the clouds of powdered sugar that tend to accumulate in my kitchen everytime I prepare icing.
How to Freeze Cake Layers in Advance
- I virtually always prepare the components for my cakes in advance!
- To remove the layers from the pan After creating my cake layers ahead of time, I take my pans out of the oven and run an offset spatula over the edge of them to loosen them from their pans.
- Afterwards, I immediately throw the hot pans into my freezer to cool.
- It sounds a little weird, doesn’t it?
- Do you put hot pans straight into the freezer?
- It really increases the cooling process, and I enjoy having the ability to expedite the process a little bit.
- If the pans are still warm to the touch after 30 minutes, I gently tap the pans upside-down on my counter, then delicately lift the layers out of the pans with the tips of my fingers.
- In all honesty, if I am only freezing my cake layers overnight, I don’t bother wrapping them.
- I just set them back in the freezer, this time on cardboard cake circles to ensure that they freeze completely flat this time.
- I’ve discovered that it makes no difference in the taste and makes the entire procedure simpler overall.
Making a Cake a Few Days in Advance
- If I’m creating my layers more than a day ahead of time, I either wrap each layer individually in Saran Wrap or store them in a large tupperware container to keep them fresh (if the layers are small enough).
- I like the Tupperware method since it is less wasteful, but when freezing cake layers for extended periods of time (more than a few days), I believe Saran Wrap is the most effective method to use.
Making Cake Layers Further in Advance
- If you want to create your cake layers more than a few days in advance, I strongly advise you to double the recipe in order to avoid freezer burn on your cake layers. There are a couple various approaches you may use to do this: Wrap the cake layers in two pieces of Saran Wrap to protect them.
- Wrap the cake layers in Saran Wrap first, then wrap them in a second layer of aluminum foil.
- Wrap in Saran Wrap and store in an airtight tupperware container to keep fresh.
- Then wrap the whole thing in Saran Wrap and put it in a large ziplock freezer bag.
- When properly wrapped, my vanilla layer cake recipe may be stored for up to three weeks.
- So far, I’ve only made layers three weeks ahead of time, and I haven’t tried to push them over their upper limits.
- If any of you have frozen my cake layer recipe for a longer period of time, please let me know how long you did it for and how they turned out.
- Having spoken with other bakers, some like to immediately remove their layers from their pans, cover them tightly in plastic wrap while they are still warm, and then set them in the freezer.
- Both approaches aid in the retention of moisture inside the layers!
- Steam rising from a baked product that has just been taken out of the oven represents moisture escaping straight out of whatever it is that you have just made!
- By decreasing the amount of steam that escapes from your cake layers, you can ensure that they remain moist and tasty.
How to Thaw and Use Frozen Cake Layers
- Once you’ve frozen your cake layers, what do you plan on doing with them when it’s time to assemble the cake?
- I like to take my layer out of the freezer about 30 minutes before I want to start icing a cake to make it easier to work with.
- I defrost each layer by unwrapping it and laying it out on my kitchen counter.
- I prefer to use a serrated knife to cut the caramelization from the sides of my layers just after I’ve finished (when they’re still totally frozen).
- After that, I let the layer to defrost for 30 minutes (this can vary depending on the size of your cake layers).
- They are still chilly, but they are also slightly firm at this stage.
- This is the stage at which I use a serrated knife to level my cake layers.
- If you attempt to level the cake before it has completely thawed, you may find it exceedingly difficult to cut through, increasing the likelihood that the layers will crumble.
The Benefits of Frosting Chilled Cake Layers
- I begin making the cake after the layers have been cut and smoothed, but before they have been completely cold.
- This may seem unusual, but cooled cake layers are considerably simpler to stack and frost than warm ones.
- Chilling the cake layers lowers the amount of crumbing and aids in the firming up of the buttercream once it has been poured over the top of the cake.
- This reduces the likelihood of your cake layers moving when you apply a crumb coat.
- If you’re working on a sculpted cake, chilled cake layers will make carving the cake layers much simpler.
- Whenever I try to slice my cake layers while they are still at room temperature, I notice that the layers crumble and become difficult to form.
- When my layers have been cooled, I can cut and mould them into whatever form I like with my hands.
- This post ended up being much longer than I expected, so here’s a quick overview of the most important lessons learned from prepping cake layers ahead of time: Layers of cake may be prepared many weeks ahead of time provided they are properly wrapped as mentioned above (twice wrapped!).
- Before leveling and constructing the cake, allow the layers to defrost for approximately 30 minutes.
- Crumbling is reduced when a cake is made using cooled cake layers (that have been thawed out of the freezer for 30 minutes).
- Cake layers that have been chilled are simpler to stack and slice.
Please let me know if you have any other ways for freezing cake layers that you would want to share with me; I’d love to hear about them!
Other Posts You Might Like:
- Smooth Buttercream Tutorial
How to Level & Torte a Cake Without a Leveler
When it comes to properly leveling and torting a cake without the use of a leveler in order to make it simpler to stack and fill, this article is for you!
What is Leveling and Torting a Cake? Why Do You Do It?
- When a cake is cooked, it is common for a dome to form on top of it.
- This procedure refers to taking away that dome in order to create a flat surface on top of the cake’s surface.
- It is customary to tort the cake horizontally into layers in order to add a filling and stack the layers uniformly once it has been torted.
- While it may appear to be an extra step, it is critical to have level cake layers in order to ensure the solidity of your cake while serving.
- It is possible for a domed cake that is placed on top of another domed cake to eventually exert too much pressure on the core of the cake, causing it to split along the centre.
Tools You’ll Need:
Turntable for Baking Cupcakes Ruler with a long serrated blade, if desired Cake lifter is an optional accessory.
How to Level and Torte a Cake Without a Leveler
- There are several techniques for leveling and torting a cake.
- When I first started baking, I used a leveler to ensure that my cakes were level.
- But, in the end, I discovered that they are often fragile and do not provide a very smooth and even layer.
- Rather of using a leveler, I’ll demonstrate how to level and torte a cake today.
- Leveling your cake and torting it are the first two steps you’ll want to take.
- Leveling the cake before torting it assists you to be more precise when estimating the location of the centre of the cake while torting it.
- I’m demonstrating the stages using torting rather than leveling because it’s a bit more straightforward to demonstrate.
- Put the cake on a turntable and get your large serrated knife ready before you begin cutting the cake.
- Place the blade of the knife where you wish to make the cut on the surface of the object.
- In this example, it is the center of the cake, which allows it to be divided into two layers.
- With the blade of the knife, make a small mark on the paper.
- To make sure it’s in the middle, I generally simply eyeball it, but you could also use a ruler if you wanted to.
Maintaining your knife in position, carefully turn the turntable so that your knife produces a shallow incision all the way around, designating the location where you will cut.Slowly move the knife about, keeping an eye on where it is at all times.Use a ruler once more if you wish, and work your way around the cake by measuring and making lines as you go.To divide the cake, hold your knife in place and saw slowly and carefully around the exterior of the cake, starting at one end and working your way in.
- Maintain control of the knife’s position by moving gently and checking to see that it aligns with the marks on its handle and blade.
- Alternatively, you might continue spinning the cake on the turntable while slowly sliding the knife inward as you cut inward towards the center of the cake, as seen in the picture.
- I’ve only recently discovered that I prefer the sawing motion.
- Once the incision has been made, peel away the top layer to reveal the two layers underneath.
- I have a cake lifter that I like to use for lifting cakes.
Thin, soft cake layers are made much easier to handle as a result of this.The procedure outlined above may be used for both leveling the top of the cake and torting the layers of the cake as well.When it comes to leveling the cake, though, I’ve found that it’s not always essential to create the marks.The way the cake has baked will determine how you level it, however I like to use the small outer border of the cake as my ″mark″ when leveling a cake.
- If you are familiar free-handing it, it is even more straightforward than the approach described above.
- You can see in the photographs below that the top edges (my ″marks″) come off with the dome, but that there isn’t much else that comes off.
- My goal is to leave as much cake on the top of the cake as I possibly can.
However, if your cake has a more problematic dome that has to be removed, feel free to create the marks as seen above to indicate this.
How to Level and Torte a Cake with a Leveler Alternative
- Now, if you are completely new to this and would like to start with a leveler, I would recommend this option.
- They are small clips that you can attach to the ends of your knife to essentially make it act as a leveling device for your knife.
- It’s the fact that your knife is doing the cutting that I like about it; you know it’s going to be sturdy and won’t slip around.
- You will need to make certain that you have a long knife, though.
- If you’re going to use it on cakes larger than 8 inches, I’d advise the one I linked to above (and show in the photographs below) (and show in the photos below).
- It’s rather lengthy, but you’ll need it for certain purposes.
- While I still prefer the method that does not require the use of a leveler, this is the best option I’ve found if you’d prefer the convenience of a leveler to get started.
- That’s all there is to it!
- The leveling and torting of your cakes is made simple with this lesson.
- I hope you found it to be of assistance.
- Make sure to read my post on how to stack and fill your cakes as well.
- This post includes affiliate links for your convenience.
It is possible that this content will include affiliate sales links.Please take the time to read my disclosure policy.
Why does my cake have a dome?
Is your cake topped with a dome, a hump, or a bump? Learn why it has a dome and how you may avoid it in order to have a lovely flat cake every time you bake it. If you’re looking for advice on how to fix a domed cake that you’ve already cooked, we have some suggestions for you as well!
A cake may have a dome for two reasons:
- The cake pan is heating up significantly more quickly than the remainder of the cake.
- This causes the edges of the cake to set before the cake has fully risen, and while the rest of the cake cooks, the center of the cake rises and forms a dome.
- Double-layer aluminum foil should be used to line the outsides of your cake tin to prevent your cake from doming.
- Long strips of aluminum foil are simply folded to the height of your cake pan and then wrapped around the outside of your cake pan.
- This is because the additional foil slows down the temperature of the baking pan, resulting in the cake batter around the borders not cooking as rapidly.
- The cake tin is too small for the cake.
- Because of this, your cake will dome over and shatter.
- Use a cake pan that is the same size as the one specified in the recipe, or go with a bigger pan.
How do I fix my cake with a dome?
- If your cake has a dome on top, it is still perfectly safe to eat and you may enjoy it in its current state.
- In order to have a flat cake, wait until the cake has completely cooled before slicing off the dome with a long serrated knife.
- Icing should be used to decorate the cake.
- For a layer cake, you may alternately flip the top layer of cake so that the flat bottom is facing up and repeat the process.
- This will only work if the dome isn’t too high above the ground.
- Decorate your cake with frosting to ensure that it is attractive and even in appearance.
- Try one of the cake recipes listed below now that you’ve learned how to make a flat cake correctly.
Why Is My Cake Wet In The Middle
- What is causing my cake to be wet in the middle?
- Is it because I unintentionally undercooked the chicken?
- When this occurs, what are the most effective strategies to implement?
- If the cake is still wet in the centre, the most likely cause is that you did not bake it for long enough in the oven.
- Because of this, it is important to alter the cooking temperatures as well as the cooking time.
- In addition to that, reduce the heat, but keep the cake in the standard oven for a longer period of time.
Why is My Cake Wet in the Middle?
- Most of the time, if the oven does not heat evenly, your cake will be wet in the centre since the oven will not be able to cook the cake properly.
- Another cause is that the baking powder was not used properly.
- For example, you may be using an excessive amount of baking powder in your recipe.
- A similar effect is achieved by using old baking powder in the cake, which keeps the cake moist in the centre.
- Furthermore, using the incorrect baking pan might be a contributing factor.
- In order to get the best results, it would be beneficial if you used a baking pan of the proper size, as specified in the recipe.
- In addition, the majority of people bake their cakes in aluminum pans, which are lightweight and easy to clean.
- The most common error is that they utilize a smaller and deeper aluminum pan than is necessary.
- Taking this into consideration, the cooking time specified in the recipe is not adequate for the dish.
- More delectable dishes may be found here: Delicious Peach Galette made using Frozen Peaches, as well as an incredible Chocolate Zucchini Cake Recipe
What can I do to fix my Undercooked Cake?
- In the majority of situations, if the centre of the cake is still wet, the cake has been undercooked.
- However, don’t be concerned since you still have time to repair it.
- You should immediately return it to a regular oven for ten to fifteen minutes after removing it from the oven and determining if the cake requires more cooking time.
- In order to avoid this, check the cake after every five minutes to see whether there have been any modifications.
- After that, if you have carved a section of the cake out or if it is not required to have the top brown even further, cover the cake with aluminum foil.
Wet in the Middle
- It is because you are using the incorrect pan size for the recipe, baking at a low oven temperature, and cooking for an insufficient amount of time.
- You may remedy the problem by wrapping it in aluminum foil, which will trap the heat within and allow it to cook even more.
- After that, cook it for ten to fifteen minutes over a medium heat.
- Keep in mind to inspect it midway through the cooking process.
- In addition, you can do the toothpick test to see whether something is wrong.
- If you don’t have access to a toothpick, you can use a skewer for it.
Undercooked Bottom of the Cake
The most common explanation for this is because the item was placed in the improper position in the oven while baking. In the same way, the oven’s heating is uneven. Here’s what you should do to solve it:
- Place the uncooked cake in the center of the oven
- bake for 30 minutes.
- Check the heat and turn it down to a low setting to continue cooking it
- Aluminum foil should be placed over it to prevent the top from being overcooked while the bottom is cooking.
- Keep in mind that you should only cook on low heat.
Alternately, you may turn off the higher heat of a traditional oven to save energy.
Entirely Undercooked Cake
Due to insufficient cooking time and low oven temperature, this happens. Reheat the undercooked cake in the oven as a remedy. Allow it to simmer for around ten to fifteen minutes, either with or without aluminum foil. Keep in mind that you should check it every five minutes to ensure that it doesn’t overheat and burn.
How to Avoid an Undercooked Cake?
- A thermometer is, in most cases, the most effective tool you can use in this situation.
- It can be used for any type of cake; simply put it into the cake and measure; this will save you a great deal of time and effort in the event that you make the costly error of baking an overcooked cake.
- Keep in mind, however, that you should avoid touching the baking pan.
- You should keep in mind that the optimal temperature for light and airy cakes is not more than 210 degrees Fahrenheit.
- The ideal temperature for a flourless cake, on the other hand, is around 205 degrees Fahrenheit.
- Meat Food Thermometer for Grilling and Cooking with Powlaken Meat Furthermore, do not turn up the temperature of the oven to a higher setting in order to speed up the cooking process.
- This will result in the cake being overcooked as a result of cutting it too short.
- Also, deviating from the recipe’s preparation instructions is not a good idea.
- Setting the oven temperature lower than the one specified in the recipe, for example, will result in an undercooked cake.
- That is why, while baking a cake, it is critical to follow the step-by-step directions provided, especially if you are unfamiliar with the procedure.
- To avoid a cake that is soggy or uncooked in the centre, make sure to double-check the oven temperature before baking.
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For the most impressive cakes, follow these easy steps that will teach you how to make cake layers even.
Cakes with several levels are stunning. If it’s one of our gorgeous layered recipes, it’ll be even better! Even while it’s great to impress your friends with the finished product, the procedure may be stressful and leave you worrying whether or not your cake will stack straight when it’s finished. Follow these guidelines to ensure that your cake layers are level and equal.
Try a new mixing technique
- The first step for making a level cake begins even before the ingredients are placed in the mixer.
- It is necessary to reverse the order in which the ingredients are mixed together to achieve a level cake.
- To borrow a technique from Rose Levy Beranbaum’s 1988 book The Cake Bible, the reverse creaming procedure is the first step to achieving tiered perfection.
- Using this approach, the dry components (flour and sugar) are mixed first, after which the butter is added, and finally the liquid ingredients are blended (eggs and extracts).
- There is legitimate science behind why this approach produces a more level cake, but in the simplest words, it is because it eliminates the creaming of butter and sugar, which results in less air being trapped in the cake batter and less rise and fall while the cake is in the baking oven.
- Make this rainbow tiered cake to see how it works.
Give your tin a tap
- Even the tiniest modifications might help you achieve a more uniform cake texture.
- Before you place the cake pans in the oven, give them a good rap on the counter to ensure that the batter is evenly distributed throughout.
- Simply tapping each pan on the counter will assist to expel any extra air bubbles and level things out.
- Pro tip: Use a light hand when applying the product.
- Do not smash or smack them in the face!
- In the event that you are overly vigorous in your tapping attempts, the batter may splash or slop around, resulting in an unevenly baked cake.
Give your cake a pat
- Once the cake is cooked, it is all about patting, which we have just finished doing with it.
- Remove a hot cake from the oven and immediately set the pan on a flat surface such as a work surface or a counter.
- After that, cover the cake with a kitchen towel or a tea towel.
- A microfiber cloth, which happens to be our favorite cleaning tool, will also work!
- Pat the middle of the cake gently with the palm of your hand.
- As your cake cools and lowers, light, steady pressure will begin to level the top of your cake dome.
How to level a cake without a leveler
- These picky equipment take up more space in your drawer than they are worth, and you may have seen them in specialist baking stores or cookbooks.
- They are not worth the trouble of purchasing and storing.
- The finest tool for leveling a cake is a normal serrated bread knife, which can be found in every kitchen.
- First and foremost, check that your cake is absolutely room temperature throughout before proceeding.
- There will be no cheating!
- A level cake should not sag in the centre as it cools, so make sure you level your cake before baking.
- When you’re ready to level the cake, start at the edge of the dome rather than the side of the cake with your serrated knife.
- Because you are wasting as little cake as possible during the leveling process, your cake will be taller and more stunning as a result of this method.
- Your blade should be perfectly parallel to the surface when you are cutting.
- Then cut a two-inch slice onto the top of the cake dome.
- Removing the blade and rotating the cake by a quarter turn until you have cut all the way around the cake is the last step.
- Following a preliminary slice around the edge of the dome, you may use your bread knife to cut all the way through the dome.
Also, don’t throw away those crumbs!You can use them to make cake pops (though we won’t hold it against you if you simply nibble on the leftovers).After you’ve removed the dome off your cake, you may begin frosting it!That this approach not only levels the cake but also exposes a little portion of its sponge to allow some of the filling and icing to actually set in is what we like the most about this technique.
- Oh, and make certain that you’re using the correct buttercream!
- With these suggestions, you’ll be able to build your cake tiers to the ceiling!
- Start with these stacked beauties to get the party started.
- Home Cooking at Its Finest
Sandy’s Chocolate Cake
Years ago, I traveled 4-and-a-half hours to enter a cake contest, the entire while carrying my submission in my lap. But it was worth it. You’ll understand why this silky beauty was called the greatest chocolate cake recipe and earned first place after just one mouthful! Sandra Johnson, of Tioga, Pennsylvania, sent in this message. Recipes may be obtained by clicking here.
Majestic Pecan Cake
This dish is a true testament to its title. The three-layer cake with pecan dots is topped with homemade frosting, which is baked from scratch and decorated with edible flowers. Karen R. Jones of Claypool, Indiana, sent in this letter.
Malted Chocolate & Stout Layer Cake
Looking for a St. Patrick’s Day dessert that will blow everyone away? Look no further! With a great malt taste and a juicy texture, this decadent chocolate cake is well matched by the creamy Irish cream icing. Jennifer Wayland, of Morris Plains, New Jersey, contributed to this article.
Best Red Velvet Cake
When this festive dessert doesn’t materialize, it’s just not Christmas in our household. The frosting on this cake is unlike any other red velvet cake recipe I’ve tried before; it’s as light as snow. —Kathryn Davison from the city of Charlotte, North Carolina
Chocolate Spice Cake with Caramel Icing
I discovered this recipe in the late 1980s and immediately recognized it as a remarkable cake. Due to the fact that you must work fast, the caramel frosting might be a bit challenging, but it is well worth it! Marion James of Ferguson, Missouri sent in this message.
Chocolate Hazelnut Torte
The majority of cake recipes serve a large number of people. As a result, we created this lovely small cake that feeds six people. Just enough for two people, with just the proper amount of leftovers! — Test Kitchen for Taste of Home
Black Walnut Layer Cake
The recipe for this exquisite cake was given to me by my sister many years ago. The thin coating of icing applied on the exterior of the cake gives it a sleek, contemporary appearance. The following is a letter from Lynn Glaze of Warren, Ohio
Moist Chocolate Cake
- Because it was one of my grandmother’s specialties, this chocolate cake recipe with coffee brings back fond memories of her.
- I make it for family gatherings on a regular basis, and it always brings back pleasant memories.
- The cake is light and fluffy, with a delightful chocolate flavor that will leave you wanting more.
- This is a keeper of a recipe!
- —Patricia Kreitz from Richland, Pennsylvania.
Butter Pecan Layer Cake
This cake has the same delicious flavor as the famous butter pecan ice cream flavor, thanks to the addition of pecans and butter. • Becky Miller, from Tallahassee, Florida
Cherry Nut Cake
This is a recipe that my grandma created for her children. She came up with a recipe that everyone enjoyed, using cherries and walnuts from the Ozarks. Granny usually used cream from a dairy farm near her home, but half-and-half works just as well and is much more convenient to get by these days. Dianna Jennings lives in Lebanon, Missouri and writes:
Favorite Coconut Cake
Whenever I’m looking for a show-stopping dessert for a big event, this is the recipe I reach for. My guests are grateful that I do! Edna Hoffman of Hebron, Indiana, sent this message.
Strawberry Mascarpone Cake
Please don’t be deceived by the amount of stages in this recipe; it is simple to put together. While baking, the cake rises to a high and fluffy level, and the berries impart a fresh fruity flavor. If you don’t have any mascarpone cheese on hand, cream cheese may be used as an alternative. Carol Witczak, of Tinley Park, Illinois, contributed to this article.
Marvelous Marble Cake
The greatest marble cake is made using pound cake and chocolate. The following is from Birmingham, Alabama resident Ellen Riley:
Chocolate Bavarian Torte
Whenever I bring this visually appealing torte to a potluck, I receive a flurry of requests for the recipe. —Edith Holmstrom, a resident of Madison, Wisconsin
Pink Lemonade Stand Cake
When I bring this visually appealing torte to a potluck, I get a slew of requests for the recipe from friends and family. —Edith Holmstrom, a resident of Madison, Wisconsin.
Carrot Cake with Pecan Frosting
My husband is a huge fan of this easy, old-fashioned carrot cake recipe that I make every week. Even without the nuts, the icing is still rather delicious. A. Badon, of Denham Springs, Louisiana
Chocolate Cake with Chocolate Frosting
I once delivered this decadent chocolate cake to my children’s teachers, and it was promptly devoured, necessitating the creation of a second cake. (After all, who eats an entire cake?) Springville, New York resident Megan Moelbert sent in this message
Lemon Ricotta Cake
This lemon ricotta cake recipe is a treasured family heirloom that has been passed down from my grandmother and mother for several generations. The luscious four-layer cake, which is garnished with shaved lemon zest, is the ideal treat for when you want to dazzle your guests. • Nanette Slaughter lives in Sammamish, Washington.
Rich Chocolate Peanut Butter Cake
The combination of mocha and peanut butter will satisfy the sweet taste of every guest at your dinner party. The garnish requires a little additional effort, but that’s what special occasions are for, right? Tammy Bollman of Minatare, Nebraska, provided this statement.
Coconut Italian Cream Cake
Before arriving to Colorado, I’d never had the pleasure of tasting an Italian cream cake. Now that I live in the region, I bake for others, and this cake is one of the most frequently requested sweets. • Ann Bush from Colorado City, Colorado.
Frosted Chocolate Cake
This is my mother’s oldest and most popular chocolate cake recipe, which she has passed down through the generations. Despite the fact that I always believed it should have a more creative name, this is what she named it. Mom would remark that giving anything a fancy name does not make it taste any better. —Beth Bristow et al. West Plains, Missouri is a city in Missouri.
Pineapple Carrot Cake
This fluffy cake with cream cheese icing is the most delicious thing I’ve ever eaten in my life. It’s also incredibly simple to make because it calls for only two jars of baby food rather than fresh carrots that must be shredded. Vero Beach, Florida resident Jeanette McKenna wrote in to say
Cranberry Layer Cake
My favorite cake to far has been this delicious cake with cream cheese icing. And it’s easy to make because it calls for only two jars of baby food rather than fresh carrots that must be shredded. Vero Beach, Florida resident Jeanette McKenna writes:
Mama’s Spice Cake
This cake is something I prepare whenever I have a yearning for a nice old-fashioned delicacy. The recipe has been passed down through generations of great cooks in my family, and their families have enjoyed the lovely spice taste and creamy icing for years. —Nancy Duty, a resident of Jacksonville, Florida.
Come-Home-to-Mama Chocolate Cake
You’ll spend less than a half hour putting together this one-pot wonder cake, which starts with a box mix. Because of the sour cream and chocolate pudding, it is thick and moist. And because of the chocolate, chocolate, and more chocolate, it is delicious comfort food at its very best. —Taste of Home Cooking Demonstration Kitchen
Lemon Layer Cake
An abundance of acclaim is guaranteed for this citrus-flavored cake with a rich cream cheese icing. The flavor, which is a duet of sweet and acidic undertones, is really delicious. — Summer Goddard lives in Springfield, Virginia with her family.
My father’s favorite cake is this amazing hummingbird cake, which is why I usually prepare it on his birthday. It’s a beautiful dessert for any occasion, and it’s especially nice served alongside a summer lunch. — Nancy Zimmerman, Cape May Court House, Cape May County, New Jersey
Spiced Devil’s Food Cake
This recipe was given to my mother by one of her friends when I was a youngster, and it has remained a family favorite ever since. When your ″chocolate sweet tooth″ gets the best of you, this is the perfect remedy! — Linda Yeamans, who lives in Ashland, Oregon
Pumpkin Pie Cake
When I was a youngster, one of my mother’s friends gave her this recipe, which has since been a family favorite. Whenever your ″chocolate sweet tooth″ manifests itself, this is the perfect solution! — Linda Yeamans, who lives in Ashland, Oregon.
Three-Layer Chocolate Ganache Cake
This delectable triple-layer confection is the epitome of chocolate decadence. Cake layers can be frozen before final assembly; in fact, they are simpler to deal with when they are thawed and defrosted. Kathleen Smith, of Overland, Missouri, contributed to this article.
Southern Lane Cake
This southern-style dessert is a personal favorite of mine, and it’s a hit with my dinner guests as well. This variation of fruitcake, made with nuts, cherries, and raisins in the filling and topping, reminds me of a fruitcake—only much better! —Mabel Parvi of Ridgefield, Washington, U.S.A.
Blue-Ribbon Red Velvet Cake
- The interior of this two-layer beauty is a vibrant shade of crimson.
- It asks for more cocoa than typical red velvet cakes, which results in a cake that is very chocolatey.
- Feel free to experiment with different colors of food coloring to fit the occasion.
- At the 2006 Alaska State Fair, this recipe was awarded a blue ribbon in the holiday cake area for its creativity.
- This cake, I believe, will be a hit at your home as well as mine!
- Anchorage, Alaska resident Cindi DeClue writes:
Contest-Winning Chocolate Potato Cake
This luscious chocolate cake took first place in a potato festival baking competition, and I was awarded grand champion honors. If you have a serious sweet taste, you may easily quadruple the icing recipe. —Catherine Hahn from Winamac, Indiana
Maple Walnut Cake
With this maple-flavored cake and candied walnuts, I’m paying tribute to my grandfather, who used to produce maple syrup. — The author, Lori Fee, of Middlesex County, New York
Cherry Cola Cake
When combined with cherry cola and marshmallows, a zingy chocolate treat is created that is delicious when served with vanilla ice cream. The author, Cheri Mason, of Harmony, North Carolina
Pumpkin Cake with Whipped Cinnamon Frosting
This dish was prepared for me by my mother, and just one taste transports me back to my youth. You can simply transform it into a delicious carrot cake recipe by substituting shredded carrots for the pumpkin and adding raisins. Waleska, Georgia resident Melissa Pelkey Hass
Each and every time I create this eye-catching cake, I receive a flood of praises and recipe requests. The filling is comparable to the filling found in German chocolate cake. — Judy Lamon of Louisville, Tennessee, is a writer.
If you enjoy cookies-and-cream ice cream, you’ll enjoy this cake as much as I do. To create a fun appearance, chocolate sandwich cookies are combined in with the mixture and pushed into the sweet and creamy frosting before baking. • Pat Habiger, from Spearville, Kansas
Coconut Chiffon Cake
The addition of toasted coconut to this towering and stunning cake enhances its aesthetic appeal. With an airy texture and a delectable coconut-ginger taste, it’s a delightful way to round off any meal at any time of year.
Brooklyn Blackout Cake
- This cake will be a hit with chocolate lovers everywhere.
- When I was looking for a special cake to prepare for my chocolate-loving daughter-in-birthday, law’s I came upon this recipe.
- Make careful to allow enough time for the pudding and cake to cool before serving, otherwise the ultimate product will be unsatisfactory.
- Howell, Michigan resident Donna Bardocz shared her thoughts on the subject:
Cake Decorating Basics: How to Level Your Cakes (Two Ways)
Mother, metalhead, goth girl, and admirer of all things dark are all things that describe me. In addition, I’m a writer, a cake artist, and a general freak who likes to experiment with new things.
Why Leveling Cakes Is Important
- So you’ve got a wonderfully cooked cake on your hands.
- You’ve allowed it to chill and are ready to frost, correct?
- Please, speed demon, slow down.
- We have one more step to do before you may spread that yummy goodness all over your body.
- But other individuals I know (including my mother) will make two or three layers of cake, allow them to cool, and then just assemble them with layers of icing.
- I’m not going to name any names (including my mother).
- They’re rounded and irregular, and it’s nearly hard to make them look appealing.
- They still taste fantastic, but they don’t have a professional appearance.
- If you’re anything like me, you begin by consuming food with your eyes.
- Something about a cake that seems like it’s ready to collapse over isn’t really delicious.
- However, even if her cakes have a rustic beauty of their own, she could make them flawless every time by simply taking a few minutes to level the surface of the cake before icing.
- I promise you that if you follow my instructions for pan preparation and baking, you will not have a lot of trash to deal with.
Step 1: Place Your Cake on a Turntable
- I often level my cakes as soon as they come out of the oven.
- Their flatness and ease of cutting make them ideal for freezing or chilling on a round of cardboard on a counter overnight.
- So, let’s assume you want to level the cake right after it comes out of the oven.
- That is fantastic!
- When you level your cake pan in this manner, all you have to do is use the pan as a reference.
- Place a potholder or several layers of paper towels on the turntable or lazy susan to protect it from being damaged by the high temperatures.
- It takes many layers of paper towels or potholders to keep my inexpensive Wilton plastic turntable from melting and warping when I’m working on it.
- Once you have your covering in place, you can immediately remove your cake from the oven and place it directly on the turntable to level it.
- Also, avoid touching the hot cake pan with your bare hands.
- It’s a physical pain.
- Trust me on this.
Step 2: Get a Bread Knife
- Bread knives are something I use on a regular basis.
- I have two of them, both with serrated edges and razor-sharp edges.
- The only knives I use when I just want to level a cake are the ones shown here.
- When it comes to making a clean cut on the top, the sharpness of your knife is essential.
- If your knife is dull, it will grip cake as it travels through the cake, resulting in a slew of crumbs.
- And if you’re not new to cake decorating, you’re probably aware that crumbs are a pain.
- They have the ability to sneak into your icing and make your cake appear unclean and disgusting.
- That’s one of the reasons why a crumb coat is sometimes referred to as ″dirty ice″ in some circles.
- It captures all of the little crumbs and prevents them from appearing in the final layer of icing.
- The success of a crumb coat is dependent on the quality of the knife cut.
- A dull knife, on the other hand, will not produce a clean knife cut.
- Continue by scrolling down.
Read More From Delishably
Step 3: Time to Cut
- I’ve been shown a number of different methods for leveling a cake’s dome.
- However, I’m going to share with you my preferred method.
- I utilize this strategy on a regular basis now since it has never let me down.
- The first thing I learned from Joshua John Russell was how he levels his cakes, which was one of the first things I paid for in a lesson with him.
- When compared to all the other approaches I’ve tried, his approach is the most effective.
- I’ve never been dissatisfied with the results I’ve gotten from utilizing it.
- So you’ve decided to take a step forward.
- Exactly, take a deep breath and confront the cake!
- You are not going to be able to take this sitting down!
- Grab your bread knife with the elbow of your dominant hand, which should be anchored to your side.
- It’s level with the cake.
- In this case, the aim is for the cake pan to move rather than your hand or the knife.
See where I’m heading with this?Can you see where I’m going with this?Place your non-dominant hand on top of the cake and press down firmly.Use a glove or a paper towel to cover your hand if the cake is still too hot to handle (as I sometimes find myself doing while I’m baking).
- Ideally, you want your non-dominant hand to be the one in the middle of the cake.
- It’s not necessary to press down really hard.
- Using this hand, the only thing you’re accomplishing is directing the pan around the knife.
- Take a look at the image above to get a better understanding of what I’m talking about.
- Begin with little steps.
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