How To Level A Cake With A Knife?

Find a strong serrated knife to level your cake with. The knife should be long enough to comfortably cut through the width of the cake without much effort, and sharp enough to do so with little excess motion on your part.

How do you keep a cake from rising in the middle?

Heat the oven to 325 degrees Fahrenheit. Most cake mixes and recipes recommend 350 F, but the lower temperature prevents the cake from rising rapidly and cracking.

How do you level a cake without a cake leveler?

Give your cake a pat

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.

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.

How do you level a cake without a serrated knife?

Dental floss is the secret to achieving a clean, even cut when leveling a cake. This method is particularly useful when splitting one cake layer into two even halves (also called torting). You’ll want to use unscented dental floss for this task (unless you want a cool mint flavor to linger between your cake layers).

Why does my cake came out uneven?

The main reason why your cake domes in the middle is because your oven is too hot. When you place your cake batter in the oven, it starts to cook at different speeds. The outer edge of the cake begins to cook first, with the middle of the cake having more time to bake and rise.

Why are my cakes flat?

If you end up with a flat cake, there are a few possible causes. Overbeating the flour will overwork its gluten, so fold in dry ingredients with a light hand. Remember to add the raising agent – self-raising flour already contains this, but if you use any other flour you need to mix in baking powder.

What is cake lifter?

The easy way to lift cakes, cake layers, cookies and more, this cake lifter is the perfect tool to keep on hand if you’re a keen baker. It is perfectly angled to lift large cakes easily and securely. It will slide smoothly under cakes without damaging them.

How do you use a turn table to level a cake?

You do not need to move the knife at all, just spin the turn table and the knife will begin to cut into the cake, leveling the top layer and removing the domed cake top. Tada! A leveled cake! The biggest tricks to using this method is to cut the cake slowly, keep the knife steady and keep the turn table spinning.

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 do you use toothpicks to level a cake?

Only press the toothpicks about halfway into the cake. Grab a long serrated knife and use the toothpicks as a cutting guide as you gently saw the knife back and forth, leveling the cake slowly. This is a great way to ensure your cake is perfectly flat and that it is the same height all the way around.

How to Prevent a Cake From Rising & Cracking in the Middle While Baking

It is possible to cut away the domed, cracked section of the cake, however precautions taken throughout the preparation process, such as utilizing cake strips, decrease or prevent the possibility of this happening.The photo was taken by Anna Navarro/Photodisc/Getty Images.Cakes typically rise higher in the center, resulting in a dome-shaped cake.Cracking is also a concern for some bakers when it comes to cakes.

It is possible to cut away the domed, cracked section of the cake, however precautions taken throughout the preparation process, such as utilizing cake strips, decrease or prevent the possibility of this happening.A little cake making experimentation can help you grasp the small differences in your individual oven that can have an impact on the way cakes bake and puff up.The modifications you make result in a wonderful cake that does not have a dome on top.

Step 1: Check Oven Temperature

According to the New Mexico State University Cooperative Extension Service, you should check the temperature of your oven with an oven thermometer to ensure that it warms evenly.In order to determine if the heat is distributed equally, take temperature readings in several locations.An overheated oven causes the cake to rise quicker and break, resulting in a burned cake or even a cracked cake.

Step 2: Preheat the Oven

The oven should be preheated at 325 degrees Fahrenheit. Although most cake mixes and recipes call for 350 degrees Fahrenheit, baking at a lower temperature prevents the cake from rising too quickly and breaking.

Step 3: Prep the Ingredients

Measure the ingredients according to the directions on the recipe or the box of cake mix. A cake with a high center or cracking may result from using incorrect amounts of ingredients or reversing the proportions of the components in the recipe.

Step 4: Mix Ingredients Together

Follow the recipe’s instructions for mixing the ingredients. Avoid over-mixing, which can result in the introduction of excess air into the mix, which can lead to cracking and doming. Before baking, lightly tap the full cake pan on the counter to remove any trapped air bubbles that may have formed in the mixture.

Step 5: Use Cake Strips

Special baking strips should be placed around the pan to aid in the baking of the cake more evenly. The strips may be found in craft and specialty stores that provide cake-decorating supplies and accessories.

Step 6: Add a Flower Nail

Cooking spray can be used to coat a flower nail.In the center of the cake batter, press it in with the large, flat side facing down and toward the bottom of the cake pan, until it comes into contact with the pan.Using a nail to bake bigger cakes is particularly beneficial since the nail transfers heat to the center of the cake, allowing it to bake evenly and preventing the corners from breaking before the center is done.After you have removed the cake from the pan, you should remove the flower nail.

Step 7: Avoid Uneven Cake Pans

According to the University of Wyoming Extension, if you’re baking more than one cake at a time, you should leave at least an inch between pans and at least 1 inch between the edges of the oven when you’re baking. It is possible that touching the pans will result in uneven baking, increasing the likelihood of broken or domed cakes.

Step 8: Avoid Cake Problems

Keep a watchful eye on the cake as the baking time approaches its conclusion.In accordance with the University of Kentucky Cooperative Extension Service, you should check for doneness about five minutes before the suggested cooking time specified in the recipe.The danger of breaking the cake rises if the cake is overbaked.Prevent yourself from opening the oven door too soon.

If you open the door too soon, it may cause the cake to collapse, resulting in the opposite problem from that intended.If the centre of the cake rises, place a clean cloth on top of it and gently press down as soon as the cake is removed from the oven.Continue to press down on the raised region in order to flatten it.

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.

  1. 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.
  2. Your blade should be perfectly parallel to the surface when you are cutting.
  3. Then cut a two-inch slice onto the top of the cake dome.
  4. 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.Yum!

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.

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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

If you enjoy a delicious and creamy cake, this is the recipe for you. With the tart flavors of lemon juice and lemonade, and the lovely cream cheese icing with sprinkles, this cake is a must-have for every lemon lover. The following is a letter from Lauren Knoelke, of Milwaukee, 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

This layer cake was created using an adaptation of a Bundt cake recipe. Because to the addition of cranberries, walnuts, and homemade frosting, it tastes so fantastic that you’d never believe it started with a boxed cake mix. Sandy Burkett of Galena, Ohio, contributed to this article.

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.

Hummingbird Cake

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

The fact that this show-stopping dessert with delectable cinnamon icing is made from a mix will surprise no one! Throughout the year, it is a favorite. —Linda Murray from Allenstown, New Hampshire

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

Butterscotch Cake

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.

Cookies-and-Cream Cake

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:

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:

1.The cake pan is heating up significantly more quickly than the remainder of the cake.2.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.

  1. 2.
  2. The cake tin is too small for the cake.
  3. Because of this, your cake will dome over and shatter.
  4. 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.

How To Level a Cake Without a Leveler

Leveling your layers is a piece of cake when you know how to use these clever strategies.Each product that we showcase has been picked and vetted by our editorial staff after being thoroughly researched and tested.If you make a purchase after clicking on one of the links on this page, we may receive a commission.Many factors contribute to the difficulty of baking a layer cake, and we can name a few of them.

Layer cakes are made up of a number of various components, ranging from the actual cake layers to frostings and fillings.Putting them all together, however, is a very different matter.We recommend that people interested in trying their hand at making a layer cake from scratch follow our step-by-step instructions.

  1. When you break down the entire procedure into a series of activities, the baking, stacking, and decorating appear like a piece of cake to complete.
  2. Today, we’ll look at a phase that may be difficult for even the most experienced bakers: leveling your cake layers.
  3. Trimming the domed top off of a cake layer is an important step in ensuring that your layers stack correctly and that your tower is elegant and robust in appearance.
  4. Because of this, if your cake layers are not balanced, you may wind up with something that looks like the Leaning Tower of Pisa.

Some bakers may choose to use a cake leveler for this work, but if you don’t have access to such a convenient instrument, don’t worry: there are other options.With a few simple tools that you probably already have in your kitchen (or perhaps even in your medical cabinet—more on that later), you can level any cake.To begin, you’ll want to make certain that your cake layers are entirely cold before cutting them; even slightly warm cake will not cut easily, resulting in a jumble of crumbs.As soon as the cake layers are ready to be rolled, it’s time to level the surface of the cake.Here are two ways you may use to level a cake like a professional: one using a serrated knife, and the other with dental floss.

How to Level a Cake With a Serrated Knife

In order to get a nice, clean cut on your cake, you should use a serrated knife to level it.The knife’s jagged teeth (which you would recognize as a bread knife) will help you cut the cake fast and evenly.How to level a cake with a serrated knife is demonstrated here.Using your dominant hand, grasp the serrated knife and lay your other hand over the top of the cake dome, securing it in place.

Make small markings around the circle of the cake at the level at which you want to trim the cake with the knife using a sharp knife.Optionally, you may poke toothpicks into the side of the cake to serve as cut-point markers if you want a visual guide.Reduce the amount of pressure used to the blade and saw back and forth in a steady, even motion while keeping the same horizontal angle until your knife emerges on the other side.

How to Level a Cake With Dental Floss

Meet the easy-to-use cake leveling technique that is about to revolutionize your baking experience.When it comes to leveling a cake, dental floss is the key to obtaining a clean and equal cut.When dividing a single cake layer into two equal half, this approach comes in handy particularly well (also called torting).For this activity, you should use dental floss that does not have any fragrance to it (unless you want a cool mint flavor to linger between your cake layers).

Use a knife to create small markings around the ring of the cake at the level at which you want to cut the cake to level it before leveling it with dental floss.Inserting toothpicks into the cake side to indicate your cut places is also recommended when using this approach.Pull a long strand of floss long enough to go around the whole perimeter of your cake, plus a little bit more, and tie it together.

  1. Draw both overlapping ends of floss in opposing directions, slicing into the middle of the cake, softly yet quickly.
  2. It’s truly that simple, believe it or not.
  3. Following the leveling of the cake, it’s time to apply the icing.
  4. Check out our article on how to frost a cake like a pro to learn how to do it yourself.

How to Stop a Cake from Doming

There isn’t a day that goes by that I don’t get a little enthusiastic about baking cakes.As soon as I started my baking adventures, I would walk about the kitchen like a small kid, impatiently awaiting the arrival of my masterpiece from the oven.What I was really looking forward to seeing was whether or not my cake would come out with a massive bulge bulging out from the centre.And, yes, you guessed it – I was disappointed each and every one of them.

What was I doing wrong, and how did I get into this situation?What causes my cake to rise in the centre every time it is baked?I didn’t realize I was doing anything wrong until I started watching baking videos and noticed that everyone else was creating flat-top cakes with perfectly fluffy flat layers.

  1. I was convinced I was doing something wrong.
  2. I wished for the same effect on my cakes as well!
  3. Every time I cooked a cake, I wanted to understand how to make it rise uniformly and how to achieve flat cake layers every time!
  4. After multiple futile efforts and countless cakes later, I have learned the art of making a flat cake, and it has completely transformed my life!
See also:  What Is Cake Filling?

And, to be absolutely honest, getting perfectly flat cake layers isn’t all that tough to accomplish.That it took me so long to discover these really simple and straightforward techniques is beyond comprehension.

Best Tools For Fixing & Preventing Cake Doming

As I learned, selecting the optimal oven temperature is critical to keeping your cake from being lopsided.However, I also use some excellent baking equipment to assist ensure that every cake is exactly leveled each and every time!The following are some personal suggestions from me.In this section, I will walk you through some of the greatest ideas and tactics that I have learned over the years to ensure that my cakes are always flat in the centre and that they don’t collapse when they are cut.

Let’s get this party started!

Why Does A Cake Dome In The Middle?

My cakes have a tendency to rise in the centre, as you may have seen.One of the most common reasons for your cake to rise in the centre is that your oven is too hot.When you put your cake batter in the oven, it begins to cook at varying rates depending on how hot the oven is.The outside border of the cake begins to cook first, with the centre of the cake having more time to bake and rise as a result of the longer baking and rising time.

By the time the entire cake has baked, the outside edges have been scorched and the middle has risen in the center of the oven.Despite the fact that we put our confidence in our ovens to heat up to the precise temperature we specify, your oven will more often than not deceive you!That’s right, it’s startling!

  1. Investment in an oven thermometer is the most effective way to ensure that you are getting the most accurate temperature reading for your baking tray.
  2. When you use it, your oven will give you an accurate readout, allowing you to know exactly what temperature it is before you bake anything.
  3. Unusual as it may seem, an oven thermometer is quite useful for almost anything you prepare in your oven.

How To Prevent Cake From Doming

Reduce Oven Temperature

You might wonder how to bake a cake evenly.Well, one easy and seems apparent method of lowering the size of the dome is to lower the temperature of the oven to a lower setting.Typically, a cake recipe will specify that it should be cooked at a temperature of 350F-375F/180C-190C.When you think about it, that’s a rather steep price to pay for a cake.

It’s no surprise they come out appearing charred around the edges when there’s a peak as tall as Everest in the midst of the picture!The easiest way to avoid a dome is to reduce the temperature by 50 degrees Fahrenheit/20 degrees Celsius.Baking your cake at 325 degrees Fahrenheit or between 160 and 170 degrees Celsius helps guarantee that your cake bakes more evenly and without browned edges.

  1. Because you are reducing the temperature, it will take longer for your cake to be baked.
  2. Cooking time should be increased by approximately half.
  3. For example, if the recipe specifies that the sponge should be cooked for 30 minutes at 180 degrees Celsius, baking the cake at 160 degrees Celsius will take around 1 hour.
  4. However, after 30 minutes, make sure to keep an eye on the oven.

The length of time you bake them for is also determined by the size of the cake you are baking in the first place.I baked four 8-inch cakes at 170 degrees Celsius/325 degrees Fahrenheit for 25 minutes, and they came out completely done.This is due to the fact that I uniformly distributed the mixture between four cake pans.If you were to prepare two 8-inch cakes in two deep cake tins, the baking time would be significantly longer.So keep it in mind at all times!The tip that I employ is to lower the temperature of the oven, and it is one that I have found to be effective time and time again.

While baking, I’ve noticed that my cakes have a small dome to them while in the oven.There is no reason to be alarmed at this point!As soon as you remove your cake from the oven to cool, the dome will begin to dissolve, leaving you with a cake with a flat top.

When in doubt about the dome, remove the cake from the pan and allow it to cool on a wire rack upside down for 5 minutes after it has been in the tin for 5 minutes.This will aid in the reduction of the dome’s overall size.Tip for baking: Before baking your cake, lightly hit the cake pan on the kitchen bench to loosen the batter.

This will eliminate any air bubbles that may have formed in your cake batter.This should, in theory, reduce the likelihood of a domed center.

How To Fix A Domed Cake

Use a Cake Leveller

If you’ve tried lowering the temperature of your oven but your cake is still coming out with a dome in the centre, there are a few more things you may do to level out your cake’s surface.An additional method of ensuring that your cake is lovely and level is to cut away the dome yourself.A serrated knife or a cake leveler can be used to do this.Remove the domed sponge from the oven, carefully remove it from the tin, and set it aside on a wire rack to cool thoroughly for approximately an hour before cutting into it.

You will end up with a crumbly, terrible mess if you attempt to level your cake while it is still hot.Now that your cake has had enough time to cool fully, it’s time to level it out.Cake levelers are obviously simpler to use because you can adjust the wire, but don’t be concerned if you don’t have one; a knife will do the trick just as well.

  1. Adjust the height of the wire on a cake leveler so that it matches the height of the flattest area of your cake.
  2. Move the leveler along the cake in a gentle motion.
  3. Hopefully, this will get rid of the dome in an even manner, leaving you with a lovely, flat sponge that is ready to be frosted.
  4. Ensure that the sponge is securely attached to the cake if you are using a knife to level the cake.

Make a slow, even cut over the flattest portion, trying to keep the knife as straight as possible.Tip for baking: Allow your cake to cool completely with the domed side facing down.While the dome is cooling, this will aid in the reduction of the dome’s size.

How To Stop a Cake From Rising In The Middle

Cake Strips

When it comes to leveling out a cake, cake bands are the game-changing solution. Once you start utilizing them, you’ll wonder why it took you so long to come across them in the first place! Cake strips are quite simple to create at yourself, or you can get them in stores or online for a small fee.

How to Use Cake Strips

Cake baking strips are constructed of absorbent material that has to be soaked in cold water for 10 to 15 minutes before being used to bake a sponge cake or cupcakes.Drain all of the extra water from the baking belt before wrapping it over your cake pans to bake your cake in the oven.Pour your batter into the muffin pans and place them in the oven to bake.Because the cake strips are moist and chilled, they prevent the outside edge of the sponge from becoming too brown and scorching.

At the conclusion of the process, you will get a delightfully flat and fluffy sponge.

How to Make Cake Strips at Home

Cake strips made at home are really simple to make. Either an old clean towel or thick kitchen roll and a piece of aluminum foil may be used to manufacture them.

Old Clean Towel

Cut strips from your towel that are long enough to wrap around your cake tin and tie it together.

2.Place the strips in a glass or bowl of water and let aside for 5-10 minutes to absorb the water.3.Remove your baking strips from the oven and thoroughly rinse them so that they are no longer dripping with water but are still moist.

4.Wrap them over the cake tins and fasten them with safety pins to ensure that they don’t fall off during baking.You now have your own own DIY baking strips!

Kitchen Roll And Tin Foil

  1. Cut enough kitchen roll to fit around your cake tins.
  • Secondly, soak a paper towel in water for a couple of minutes. 3. Squeeze out any extra water from the water after rinsing. 4. Cut a piece of tin foil that is approximately 2 inches longer than the paper towel. Fold the damp paper towel carefully to match the depth of your cake tin and put it on top of the tin foil to keep it from sticking. 6. Wrap the damp paper towel in tin foil and secure with a rubber band. 7. Wrap the tin foil and paper towel around the cake tin and seal it with a rubber band. Check to see that you’re using thick, high-quality kitchen roll, such as Bounty, so that it doesn’t break or dissolve into a mushy pile of tissue paper. Tip for baking: Combine the approaches of utilizing cake strips and reducing the oven temperature to achieve the best results. This will result in a cake that is completely even in baking and is both light and fluffy. With your newfound knowledge of how to get flat cake layers and how to prevent a cake from doming, you will no longer have to worry about botched cakes, uneven buttercream, or wonky-looking cakes! Winning! To be honest, though, there’s nothing inherently wrong with a domed cake. However, as we’ve seen, there are many different approaches to producing gorgeous flat layers, even if your cake does have a slight peak in the centre. Hopefully, if you use any of these suggestions and tactics, you will never have to deal with a dome again! Best of luck with your baking! You might also be interested in these articles: Top 10 cake tips
  • What ingredient causes a cake to rise?
  • Best hand mixer for baking

Buy Cake Lifter 20 x 24cm for GBP 5.00

  • To Enlarge, Hover Over The Image. To Enlarge, Hover Over The Image. With the help of this convenient Cake Lifter, you can get professional results with every bake! This cake lifter makes it simple to lift cakes, cake layers, biscuits, and other baked goods. It’s the perfect item to have on hand if you’re a serious baker. It is properly positioned to allow you to lift huge cakes with ease and confidence. It will glide gently under cakes without causing any damage to the baked goods. The handy tool is equipped with a non-stick handle that is meant to be pleasant to grasp and to provide a secure grip on the tool. Due to the fact that the cake lifter’s blade is constructed of sturdy stainless steel, you can be confident that it will last for many bakes. A cake lifter measuring 20 x 24cm (7.9 x 9.4 inches)
  • stainless steel
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  • slides smoothly beneath cakes
  • lifts huge cakes safely and securely
  • Cake Lifter measuring 20 x 24cm (7.9 x 9.4 inches)

Product Number – 6430811000 Rated 5 out of 5 by Fordie77 from Great product!Fantastic Been hunting for one such these for a while, but most have been too thick to slip below the cakes.This one is perfect and lifts the cakes with minimal damage to the cakes.Date published: 2019-12-15 Rated 5 out of 5 by Clawmum from Great!

I was a little sceptical of the quality because of the price but it’s a great piece of kit, cakes tiered with ease Date published: 2020-11-08 Rated 5 out of 5 by Layak13 from Omg I love this cake lifter / scraper its amazing I use it every time I bake this cake lifter/ scraper is great for getting you buttercream have a flat edge, this product being made from metal it so durable.I love this cake lifter, because its strong enough to lift a cake that’s a bit to have to lift or if you just don’t want to break up your cake lifting it, 100 percent recommend, great price for what it is, well worth buying:) Date published: 2020-09-13 Rated 5 out of 5 by XmasCarol from Slimline Cake Lifter I have a cake lifter at home which is awkward when lifting my cakes from my turntable to my cake board.This is perfect.

  1. It is so thin that it goes under the cake without fuss and it slides off like butter onto my serving stand or board.
  2. I like it so much that I bought an extra one as an Xmas stocking filler.
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The cake lifter is so sturdy, makes it easy to lift even three tier cakes onto a different surfaces.I love it so much I even got one for my friend!Nice and wide as well, as I usually make at least 8 to 9 inch cakes, and it’s always fitted perfectly!Date published: 2019-12-17 Rated 5 out of 5 by Wojo from Great product!I hesitated before buying yet another kitchen tool but this is great, makes lifting a cake a piece of.well, cake!

A great price too as I didn’t want to spend a fortune just to move cakes from one place to another!Well done Hobbycraft.Date published: 2022-02-02 Rated 4 out of 5 by Cuth3rz from Very useful product Recommend this product, it saves having to decorate the cake on the cake board which can get messy and damaged in the process.

By using this I can decorate the cake on surface and move it with ease to the newly opened cake board Date published: 2022-02-09 Rated 5 out of 5 by Carar11 from Great design and very useful So simple to use but sturdy and strong enough to hold a reasonably heavy cake.Made it easy to move the cake around and even placing halves back together again after filling.Very reasonable price too.

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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.

  1. 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).
  2. The somewhat longer version from Dexter-Russell might be preferable if you want nine-inch cakes rather than the shorter variant.
  3. If all else fails, simply go for your favorite bread knife; chances are it’s long and sharp enough to handle a straightforward cake.
  4. To quickly and easily level a cake, set the blade just above the point at which the cake’s dome begins to rise.
See also:  What Frosting Goes Best With Lemon Cake?

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.

8 Ways to Level a Cake (With or Without Tools)

It is possible that this content contains affiliate links.If you choose to make a purchase after clicking on one of these links, I may get a commission at no additional cost to you.In addition, as an Amazon Associate, I receive a commission on eligible purchases.- If you want a cake that is flawlessly flat and attractively frosted, you must first understand how to correctly level a cake.

There are a few different approaches you can take to getting your cake nice and level, so you may experiment with each and see which works best for you.Which of the following will you attempt first: a knife or a piece of floss to level your cake?

Why Level a Cake

In most cases, when you bake a cake, it comes out of the oven with a small domed top.This is due to the cake batter rising in the oven, with the center of the cake rising for a longer period of time since the middle of the cake bakes at the slowest rate.While you may favor the dome form of your cake, many others want their cake’s top to be flat instead.Cut the top of the cake away, making it level again, and removing the domed top (or eating it as a ″taste test″!) in order to do this.

One of the primary reasons for leveling your cake is to make decorating it easier.When the cake top is flat, it will be much easier to ice the top of the cake.Writing on the cake will be simple, and whatever decorations you add on top will hold up straight and without shifting.

  1. This is unquestionably a legitimate excuse to level a cake.
  2. The removal of the tougher, crispy layer of the cake is another reason why the domed top of the cake should always be removed.
  3. For an extended period of time, the outside of the cake is directly exposed to the hot oven air.
  4. This has the potential to dry out the cake and make it a touch crispy.

Taking that top layer off will reveal a lovely, moist cake that everyone will be clamoring to get their hands on!

Tools for Leveling a Cake

There are really quite a few tools available for purchase that are specifically developed for leveling cakes on the market.However, while a specific tool may be beneficial, you are not need to purchase a speciality tool in order to make your cake flat.After going over the many methods of leveling a cake, you will realize that you already have many of the equipment necessary right in your kitchen!Instead of buying new tools right away, take a look at these leveling methods and check what you already have on hand.

8 Ways to Level a Cake

1 – Serrated Knife and Turn Table

It is the most conventional method of leveling cakes, which involves the use of a serrated knife and a rotating cake stand, also known as a turn table.It is absolutely tested and true!A serrated knife is very certainly already in your possession, and a cake stand is also pretty typical in a kitchen.This eliminates the need to purchase additional materials.

Using a long serrated knife or a pastry cutter, cut into the cake horizontally, just where you want the top to be removed.Place the cake on top of the cake stand.Only approximately an inch of the cake should be cut away.

  1. Then, keep the knife firmly embedded in the cake, keeping it securely and horizontally.
  2. Initiate rotation of the turntable by rotating the cake around while keeping the knife steady.
  3. The knife does not need to be moved in any way; simply turn the turn table and the knife will begin to cut into the cake, flattening the top layer and removing the domed cake top.
  4. Tada!

A cake that has been leveled!The most important techniques to remember when using this approach are to cut the cake gently, keep the knife stable, and keep the turn table turning continuously.In order to get the desired height for the cake, you can take away as much or as little of the cake as necessary.Because this is the approach that the vast majority of cake professionals employ to level a cake, you can be confident that it will perform admirably!

2 – Dishcloth Method

The cake should be covered with a moist towel or dish cloth after it has been taken out of the oven but before it has completely cooled down.This will ″readjust″ the domed top of the cake, causing it to flatten and, as a result, make your cake appear to be miraculously level!After that, set a flat object on top of the cake, such as a cutting board.Press down very lightly to assist in flattening the cake even more.

Take away the flat object and the towel, and you’ll see that the cake is absolutely level!This technique does not involve any cutting, which is one of the reasons why so many people enjoy it!Certain types of cakes respond better to this procedure than others, and it may not be the greatest method to utilize if your cake is particularly domed in the middle.

  1. This approach, on the other hand, may simply be used to correct a slightly domed cake!

3 – Cake Leveler Tool

Several different types of cake levelers are available for purchase at various cake supply stores, all of which appear to be identical.There are two sides of the U connected by a thin wire or very small serrated blade on the instrument, which is shaped like a huge letter ″U.″ In order to achieve the desired height for your cake, the blade is adjustable and may be moved up and down in order to achieve that height.Place your cake on a level surface and then run the tool over the top of the cake to make use of the device.It is important that the U’s feet be in contact with the table on each side of your cake.

Make sure that the blade is set at the height at which you want it to cut the cake.Gently saw back and forth across the table, maintaining the tool on the table, while chopping off the cake’s top.This procedure is unquestionably effective for cutting a cake precisely flat.

  1. It is possible to get the same result with a knife and a little practice, though!
  2. You should use this tool if you are concerned about your cake not being perfectly level.
  3. Every time, you’ll have a perfectly level cake.

4 – In the Pan

If the top of your cake has risen past the lip of the pan, you may quickly level the cake without ever removing it from its baking pan.Slice through the top of the cake with a long serrated knife, keeping the blade of the knife in contact with the cake pan so that it may be used as a guide when cutting.Due to the fact that the cake pan itself is beautiful and level, your cake will be as well.

5 – Toothpicks

The toothpick technique is a simple and effective approach to verify that your cake is perfectly level, although it does include a few extra steps.Take four toothpicks and a ruler and arrange them on a table next to your cake.Make a mark on the cake using a ruler to indicate where you want to cut it (are you going to chop the top off at 2 12 inches?Maybe 2 and a third?

In order to cut the cake, insert a toothpick into the side of the cake at the height you want it to be sliced at.Then, place the remaining toothpicks at the same height all around the cake, inserting them at the 12, 3, 6, and 9 o’clock positions, as seen in the photo.Only approximately halfway into the cake should the toothpicks be inserted.

  1. Grab a long serrated knife and use the toothpicks as a cutting guide while you gently saw the knife back and forth over the cake, gradually smoothing the surface.
  2. In order to guarantee that your cake is precisely flat and the same height all around, you should follow the instructions below.

6 – Floss

It is absolutely possible to level your cake without the need of an actual knife or leveling instrument by simply using floss!To begin, take a long piece of floss and grasp both ends in your palms securely.Make certain that the breadth of the floss between your hands is more than the length of your cake (so if you have an eight inch cake, the floss should be at least 9 inches).Set up the floss where you want the cut to be made and then, holding the floss securely between your hands, draw it through the cake, cutting off the top as you go..

While this procedure can effectively take off the top of your cake, it is best used for when you are under a time crunch.It can be a little sloppy at times!

7 – Band Leveler Tool

There is another type of cake leveler tool available that you might find interesting in addition to the one mentioned above.A leveler, rather than cutting the cake, guides the knife and keeps it flat as you cut.Essentially, the gadget is a metal band that can be adjusted to fit around the cake’s perimeter.A series of horizontal slits are cut into the band, which will serve as a guide for cutting into the cake.

Place the band around the cake and then decide at what height you want your cake to be sliced from there on out.In order to maintain the cake level, cut through it with a serrated knife, pushing the knife against the slots in the leveler to keep it stable.After removing the leveler band, proceed to cut the rest of the way through the cake.

  1. Every time, the surface is perfectly level!

8 – Sheet Cake Method

It is less likely to dome during baking if the cake is baked on a narrow sheet pan since there is less batter in the pan.Rather of using a cake pan, pour your mixture into a rimmed sheet pan, just allowing the batter to be about 12″ to 1″ thick and spreading it evenly.Baking the cake (it will bake quickly!) and allowing it to cool completely before using your round cake pan to cut out circles from the sheet cake is a good idea.You will have flawlessly flat cake circles ready to be used as cake layers when you are finished.

With so many different methods for leveling a cake, you are likely to discover one that works well for you, resulting in beautifully level cakes that need little to no effort.Try out each of the three leveling approaches and discover which one you prefer the most.Your preference for how to level a cake may surprise you at first, so experiment.

  1. You might find it convenient that your floss can now serve a second purpose!

How to Level & Torte a Cake Without a Leveler

It is less likely to dome during baking if the cake is baked on a narrow sheet pan since the batter is less.If you don’t want to use a cake pan, pour the batter into a rimmed sheet pan and spread it out until it is about 12 to 1 inch thick.Baking the cake (it will bake quickly!) and allowing it to cool completely before using your round cake pan to cut out circles from the sheet cake is the next step.You will have flawlessly flat cake circles ready to be used as cake layers once the baking process is completed..

Given the large number of methods available for leveling a cake, you are certain to find one that works well for you and results in beautifully level cakes that need little or no effort.Take a look at each of the alternative leveling approaches and decide which one you like.Your preference for leveling a cake may surprise you at first.

  1. That your floss may now be put to another use may appeal to 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.

  1. Put the cake on a turntable and get your large serrated knife ready before you begin cutting the cake.
  2. Place the blade of the knife where you wish to make the cut on the surface of the object.
  3. In this example, it is the center of the cake, which allows it to be divided into two layers.
  4. 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 enjoy the sawin

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