How To Level A Cake? - Coffee House and Pastries

To level a cake with ease, position the blade right where the cake’s dome begins to rise up. With a gentle horizontal sawing motion, cut roughly one inch into the cake, then rotate the cake about 45° and repeat. Keep at it, turning and cutting shallow incisions, until there’s a loose flap around the entire cake.
Place the cake on a flat surface in your work space.

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 level a cake with a knife?

Then, keep the knife in the cake, holding it steadily and flat. Begin to rotate the turn table, spinning the cake while the knife remains still. 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!

How do you level a cake without removing it from Pan?

If your cake has domed above the top of the pan lip, you can easily level the cake without every removing it from the pan. Use a long serrate knife to slowly slice through the top to the cake, placing the knife blade directly against the cake pan to use it as a guide.

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.

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.

How do you flatten a cake without cutting it?

2 – Dishcloth Method

When your cake comes out of the oven and has not yet cooled, cover the cake with a damp towel or dish cloth. Doing this will “readjust” the domed top of the cake and cause it to flatten, making your cake magically level!

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.

What can I use instead of a cake turntable?

Lazy Susan

The best substitute for a traditional turntable is its shorter, less expensive cousin, the lazy Susan. Pull the spice bottles off the one in your cupboard, or stop by the home goods store to pick up an inexpensive one. Most are made of wood, plastic, or in my case, stone.

Do you level a cake before freezing?

The ideal time to freeze a cake is after it has fully cooked but just before you level it. This way, you can level off the top of the cake that may have a freezer burn. Partially frozen cakes (thawed for about 20mins) are also easier to trim and sculpt as they let off only little crumbs.

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).

How do you cut a cake flat on top?

Cutting the Cake: With a serrated knife, gently cut the dome off the top of each layer. When cutting your cakes, make sure to keep the knife flat — any angle will result in an uneven layer. Take your handy, plastic wrapped cake round and place it on top of the cake and FLIP!

How to level and layer cakes?

– Chocolate Filling – Strawberry Cream Filling – Raspberry Filling – Apricot Filling – Cream Cheese Filling

How to slice a cake like a pro?

– When cutting the cake into 12 even slices, begin by cutting the cake into quarters. – Cut each quarter into thirds. – Yield 16 slices by first cutting the cake into quarters. – Cut each quarter in half. – Cut each half into a half.

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

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– 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.

This is unquestionably a legitimate excuse to level a cake.The removal of the tougher, crispy layer of the cake is another reason why the domed top of the cake should always be removed.For an extended period of time, the outside of the cake is directly exposed to the hot oven air.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 has unquestionably been tried and tested!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.

Then, keep the knife firmly embedded in the cake, keeping it securely and horizontally.Initiate rotation of the turntable by rotating the cake around while keeping the knife steady.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.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.

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.

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

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.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.

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.

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

How to Level a Cake

Article to be downloaded article to be downloaded Do you have a cake in the oven and are concerned about a domed center?Leveling a cake is a simple solution for this problem, since it makes it simpler to stack layers of cake without them sliding off the cake plate.In addition to creating a more professional appearance, leveling your cake will also provide you with a smoother surface on which to decorate your cake anyway you see fit!

1 Place a clean, moist dishcloth over the top of the cake.As a result, the cake may regain its domed shape, and the wetness prevents the cloth from clinging to the cake.Given that it has just come out of the oven and has not yet cooled and set, using a dry dishcloth may cause the fabric to stick to the moist cake and destroy the top layer when it is removed from the pan.

This should be done as soon as the cake comes out of the oven, if at all possible.Because of the high temperatures used, your cake’s domed layer can be repaired before it has a chance to cool and solidify in its final shape.

Put a flat item on top of the dishcloth and push down on the cake to make it firm. If you have a flat item, such as a large book or cutting board, the moist cloth should function as a barrier between the flat object and the cake. Maintain the object’s contact with the cake’s surface for a minimum of thirty seconds before removing it. Make certain that you are pressing the thing down uniformly, and that no one side is being pressed down more than the others.
Do not press down on your cake with excessive force, as this may cause the surface of your cake to seem concave, which will make it just as difficult to decorate and layer as a domed surface would be.

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3 Remove the thing from the surface of your cake by carefully lifting it off. Once the cake underneath it has been baked entirely flat, it is ready to be decorated. You may now begin icing the cake’s surface and, if necessary, stacking any more layers to create the cake of your dreams. Even though the surface of the cake is still hot, if the surface does not flatten, cover it with the moist dishcloth once again and continue the pressing procedure
if this does not work, your cake may have cooled to an excessive degree. If this is the case, you will need to use a serrated knife to level off the domed area of your cake.

1 To level your cake, get a robust serrated knife that will not break easily. The knife should be long enough to easily cut through the breadth of the cake without exerting too much effort, and it should be sharp enough to do it with as little motion as possible on your part. You may find yourself with shakier hands as a result of having to make an exaggerated sawing motion, which can result in an uneven layering procedure and a cake that is tough to decorate.
Once the surface has been sliced using a serrated knife rather than a plain edge blade, the result is a smoother surface.

2 Lay your cake out on a level surface in your workstation for easy transport.Maintain the level of the surface on which you arrange the cake so that the resultant layer you take from it during the leveling procedure does not have a downward slope.Make certain that the cake has completely cooled before cutting any of it off, as this will result in a smoother cut with less cracking of the cake.

When cutting away the top layer of a crumbling cake, an uneven surface may result as a result of the crumbling.

3 Make sure your cake is on a turntable and that you are standing comfortably in front of it with your knees shoulder-width apart. When you hold your knife in this manner, your elbow should be against the side of your body, and you should lay the blade against the side of the cake where you want to start leveling it off. Slowly spin the turntable all the way around against the knife while keeping the knife motionless to mark off the portion you wish to remove. Keep the knife still. Once you’ve completed the entire rotation, check to see that your beginning and finishing points are in sync
if they aren’t, repeat the marking procedure.
Beginning with the initial marking as a guide, carefully rotate the cake on the turntable once again, pushing the knife into the cake following the original marking. Continually flip the cake while pressing a knife into the center of it until the top layer is easily removed.

4 Make use of an embroidery hoop to keep your hand stable while cutting away at the uneven surface of the surface. Placing a cheap sewing hoop tightly around the top of your cake can be a surprisingly beneficial technique to keep your hand stable during baking. To cut layers at a certain height, adjust the knob so that it fits at the desired height for the cut. Holding your serrated knife against the top edge of the hoop, carefully saw across the cake in the opposite direction of your body, sliding the blade away from your body.
The blade will not angulate down and create a sloping surface when the knife is level with the hoop if the knife is moved to a level with the hoop.

1 Organize your workspace by placing the cake on a level surface.If you’re going to use a cake leveller, a countertop or table is the best spot to do it since the smooth work surface allows you to maintain a steady hand while removing the top layer of your cake.Remove any items from your desk that may be in the way of your productivity.

This allows you to move your arms freely without bumping against anything, which might result in an uneven cut and, as a result, a cake that is not properly even on the surface.

2 Adjust the height of the blade until it is at the height you wish.By moving the notches on each side of the gadget’s handle up or down, you may adjust the height of the device.Place it in such a way that the whole domed surface of your cake will be removed, leaving the top of your cake perfectly flat.

To make certain that this is the case, position the blade so that it sits approximately 1cm (2/5 in.) below the top of the cake.

3 Make a gentle sawing motion with the cutting wire as it is inserted into the cake.To begin, make sure that the legs of the cake leveller are flat on the surface on which you will be working.Following its passage through the cake’s shell, gently drag the wire through the cake in a steady manner until it emerges on the other side.

Make certain that the cake leveller’s feet remain on the countertop during the whole cutting process to maintain a nice, even surface while cutting the cake.

4 Once the top layer of cake has been sliced through, carefully lift it off the pan. The dome on the top of the cake will slip smoothly and uniformly off the top of the cake at the conclusion of the cutting procedure. After it has been removed, you may begin icing the cake’s surface. You can either compost the remainder of the item or consume it directly.

Inquire about something There are 200 characters remaining. Include your email address so that you may be notified when this question has been resolved. Advertisement submissions are welcome. Thank you for submitting a suggestion for consideration! Always use caution while handling a knife when it is in your possession. In case the blade slides, it is better to cut away from you rather than toward you.
Due to the fact that each oven cooks differently, it is important to keep an eye on your cake while it is baking to ensure that it does not overcook. When baking, this might result in problems with the form of your cake as well as an uneven baking surface.
Whenever possible, wear oven gloves and make certain that your skin is adequately covered before handling hot cookware or reaching inside the oven. Any possible burns will be avoided as a result of this.

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How to Level a Cake – 3 Effective and Easy Methods to Try

Do you want to know how to level a cake?Our book will not only present you with three simple methods, but it will also supply you with some professional tips and techniques for this critical procedure!If you don’t know what you’re doing, leveling cakes can be a challenging task.

Fortunately, we will be discussing how to level a cake using a leveler, a serrated knife, and even dental floss today.

How To Level A Cake – Why Is It Important To Level A Cake?

Leveling a cake is an important stage in the cake-making process that appears to be overlooked by many people these days. And we haven’t figured out why yet! For us, the process of leveling a cake is equally vital to the actual mixing procedure if not more so. All of your efforts will have been for naught if you do not complete this stage.

It helps make the cake stable

In the first place, flattening your cake layers will assist you in creating a very solid cake that will not topple over while serving it.All too frequently, we observe individuals stacking domed cakes and then become perplexed when the cake falls over during transportation.However, even if you fill up the spaces between cake layers with frosting, the icing will be too flimsy to hold the weight of the cake layers themselves (especially if it is very tall).

As a result, merely leveling it will result in a more fair distribution of the weight of the layers.

Creates a neater looking cake

There are two ways in which leveling cake layers might result in a more aesthetically pleasing cake overall.First and foremost, it will aid in the prevention of cracking between the layers.It is possible that while stacking domed cake layers, the one under or above will fracture as a result of the uneven distribution of weight between them.

For the second time, you will have perfectly flat and crisp edges.These clean and level borders will make it simpler to apply an even layer of icing and garnishes to the cake as well as to decorate the cake.

How To Use A Leveler?

Okay, so now we’ll talk about how to level a cake with a cake leveler.The first thing to understand about a cake leveler is that it is a saw-like device that will assist you in swiftly and effortlessly creating a level cake.Essentially, the metal construction encircles and supports the entire cake.

A tiny, sharp blade or a metal wire is sandwiched between each of the sides.Run the legs over a flat surface, slicing the cake using cutting motions.With the leveler, you can also alter the height of the blade or wire that is being used.In other words, you can use this method to level the cake’s top or to slice the entire layer into thinner layers.

How To Level A Cake After Baking? Tips And Tricks

If you are leveling cakes (or slicing them in any way), the most important thing to keep in mind is that they should be entirely cool!If they aren’t, the cake will rip instead of slice, resulting in uneven layers at the end of the process.So, in order to properly cool a cake, it should first be allowed to cool inside the cake pan for approximately 15 minutes.

After that, carefully remove it, making sure that the sides have been loosened.Allow the cake to cool on a wire rack at room temperature for another 20-30 minutes after it has been removed from the oven.While this is a time-consuming procedure, it is an absolutely necessary one that cannot be circumvented or avoided.It is not necessary to chill a cake in the refrigerator.

Your cake will get dry if it is kept in the refrigerator (or freezer).The cake may also absorb odors from surrounding areas, which will affect the final flavor of the crumb.Working on a level surface is essential when cutting and leveling the cake layers at the end of the baking process.If you don’t, you’ll end up with layers that are sliced at an angle.

When slicing a cake layer into thinner slices, don’t be afraid to use a ruler to guide your cuts as you go.It will not only assist you in ensuring that the layer is even, but it will also assist you in ensuring that all of the layers you are cutting are of equal thickness.PROKITCHEN Cake Slicer with Adjustable Thickness

How To Level A Cake Without A Leveler?

While a leveler would make your life a whole lot simpler, not everyone has access to one due to financial constraints.And, to be honest, for those who don’t bake cakes on a regular basis, it’s simply another piece of equipment that takes up valuable storage space.It is absolutely feasible and really simple to slice and level your cake without the use of special tools.

Here are some of the more effective methods.

How to level a cake with a serrated knife?

A serrated knife is, without a doubt, the quickest and most accessible method of leveling a cake without the use of a leveler.Naturally, that was the strategy that was employed before to the invention of all of these devices!A turntable, a ruler, and a knife are all that are required for this procedure (if you have one).

We like to use a medium serrated knife for this task.Basically, it contains teeth that are halfway in the middle between fine and big.We’ve discovered that it produces the greatest slices for the majority of cake crumbs.Make a template for where you want to cut your cake by placing it on a turntable and marking with a ruler where you want to cut it.

Always keep in mind that the cake may be an inch taller on one side than the other, so accurate measurement is essential.You may use little slices to guide you through the process.When the cake is rotating very slowly, start slicing at the one guide mark that has been placed on it.You may keep the knife stationary and only use slicing motions to cut the food.

The knife will need to be moved through the cake in the absence of a turntable, as you can see in the picture above.

How to level a cake with dental floss?

That’s true, you read that correctly: dental floss!A makeshift cake leveler may be created by using dental floss.First, determine the height of your layer by measuring it.

Then, make certain that the dental floss is positioned correctly around the entire cake at the appropriate height.Finally, simply tighten the dental floss around the entire cake, and it will slice through the entire thing.Always certain that your piece of dental floss is at least 2-inches longer than the circumference of the cake before beginning.This makes it easy to grasp a hold of the floss and pull it as hard as you possibly can.

Conclusion – How To Level A Cake?

To be honest, leveling a cake has never seemed as simple as it does now. If you have any questions or would want to contribute any more tips and ideas, please let us know in the comments section below! Discover how to measure a cup without a measuring cup by reading this article.

FAQs

How to level a cake without a leveler?

There are a handful of different approaches you may use. We like to level a cake using a serrated knife and a turntable, which we have found to be more effective. It is also possible to utilize some dental floss in an emergency situation!

How to level a cake after baking?

The most crucial step before leveling a cake after it has been baked is to allow it to cool completely. To begin, let it to cool for 15 minutes within the cake pan. Next, carefully lift the cake out of the pan and set it aside to cool completely for 20-30 minutes. Final step: level the cake using one of our fool-proof ways, which you can find in the next section.

How to level a cake with dental floss?

Place the cake on a flat surface and smooth the top. Using a ruler, determine the height of your leveling platform. Place the dental floss around the whole cake, making sure that it is at the proper height all the way around the cake. Then, just tighten the floss around the cake so that it cuts through it cleanly.

How to level a cake with a serrated knife?

Place the knife on a turntable that is level.Make sure your layer is the right height by measuring it.Then, starting at one end of the cake and gently working forward, begin slicing movements on the other.

Slowly rotate the turntable while creating slicing movements on the work surface.This will result in a straight and clean cut.Do you think this article is interesting?Please share this with your Facebook friends.

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 method, the dry ingredients (flour and sugar) are combined first, after which the butter is added, and finally the liquid ingredients are combined (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.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 irresistible flavor as the popular 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

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:

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 prevent 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.

Why does my cake have a dome?

Every layer cake I make has to be leveled before it can be put together.Most cakes will somewhat dome when baked, and stacking layers only serves to accentuate this effect, which results in a cake that appears like the messy pile of mattresses from ″The Princess and the Pea.″ It is nevertheless recommended to trim the tops of cakes, even if you have a decent recipe and excellent pans that will make cakes that are generally flat.This is more than just the obsessive behavior of a recovering pastry chef; by removing the comparably thick and dry top crust, I’m placing the soft interior of the cake in close touch with the filling, allowing the cake to rapidly absorb both moisture and scent.

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 filling or frosting’s flavor before assembling the cake.I tell myself this while I munch on bite after bite of whatever it is I’m snacking on.If the cake is still warm and delicate, leveling will fail and a pile of crumbs will fall off the cake when it is cut.Also important is having the proper 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 assessment of the finest serrated knives can be found here).The somewhat longer version from Dexter-Russell might be preferable if you want nine-inch cakes rather than the shorter one.Other than that, 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 starts to rise.

Cut around one inch into the cake with a gently horizontal sawing motion, then flip the cake 45 degrees and cut again.Continue to flip the cake and make tiny incisions until there is a loose flap around the whole cake, then remove the cake.It was as simple as seeing through the middle from that point on.This method eliminates the need for fiddly toothpick positioning.

Continue to hold 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.Following the completion of this simple task, your favorite layer cake will be well on its way to appearing and tasting its very finest.

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.

2.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.

Get the recipe for Wholemeal Date and Walnut Loaf by clicking here.Served with a cup of tea, this nutritious, not-too-sweet cake is the perfect afternoon tea treat.Find the recipe for Vanilla Layer Cake with Passionfruit Curd here: Vanilla Layer Cake with Passionfruit Curd.This traditional vanilla cake may be stacked with a variety of toppings to suit your taste.

In this recipe, the passionfruit curd, whipped cream, and coconut flakes are layered on top of the cake.Get the recipe for this dairy-free dish.Lime Avocado Pound CakeWith the addition of avocado, this pound cake is given a gorgeous color and a deliciously delicate crumb texture.Never again will you be without a recipe.

Join hundreds of other home chefs in assembling a collection of recipes that you will not only like, but will also repeat over and over again!With a free membership, you may organize your favorites, make shopping reminders, and even create and share your own eBooks!

Rainbow Teacake with Vanilla Frosting and M&Ms

Jam and Cream Victorian Tea Cake

Coffee and Hazelnut Layer Cake

Pink Jelly Cakes

Carrot and Pecan Cake with Cream Cheese Frosting

Chocolate Mudcake with Berry Sauce

Malted Milk Cake with Malted Frosting

Traditional Sponge Cake with Jam and Cream

Giant Wagon Wheel Cake

Sponge Cake with Cream and Passionfruit Curd

Celebration Surprise Inside Sponge Cake

Coffee and Hazelnut Layer Cake

Persian Love Cake

Chocolate Mudcake

Plum Upside Down Cake

Icing a Cake without a Turntable: 3 Foolproof Hacks

In every video or written guide on how to design a cake, there’s one piece of equipment you’ll see: a turntable.If you’re learning how to decorate a cake, you’ll want to get your hands on one of these.Turntables are the best tool for filling and icing a layer cake since they are so simple to use.

But don’t allow the fact that you don’t have a turntable in your kitchen deter you from trying!I’ve come up with three simple methods for frosting a cake without the need of a turntable.

How to frost a cake without a turntable

Professional-grade turntables may be expensive, and rookie decorators may be hesitant to make the investment at this time. Fortunately, there are three easy alternatives that may be used instead – some of which you may already have in your home!

1. Lazy Susan

Images courtesy of Erin Bakes The lazy Susan, which is shorter and less costly than a regular turntable, is the most effective replacement for it.Using the spice bottles from your existing spice rack or purchasing a low-cost rack from a home goods store, get creative with your cooking!The majority of them are made of wood, plastic, or, in my case, natural stone.

Lays Susans are often sold for $10-$15, which is far less than the cost of a professional turntable.In order to give your lazy Susan a little extra height, you may lay it on a cake stand or a box.I also recommend attaching non-skid dots to the bottom of the table to keep it from rolling about while you are working.

2. Microwave plate

You could be having the same ″ah-ha″ moment as I did when I realized that you could use the insert ring and plate from your microwave as a turntable.It’s possible!Generally speaking, microwave plates have a little lip around the edge, which might make decorating them a little difficult.In order to have extra room around the cake to swipe with your bench scraper or icing spatula before frosting, set a flat plate or cake board on top of the microwave plate prior to icing.

Slide a dishtowel or oven mitt below the second plate to keep it from moving around.Set the microwave insert on top of a rimmed cake stand or other container that will keep the microwave insert confined to prevent it from moving around under the plates.

3. Cake stand or plate

When all else fails, a basic cake stand will do the trick just as nicely.Select a table with a flat surface and a short, wide base for maximum comfort.Achieving a completely smooth finish will be a difficult task to do.Choose cake finishes that benefit from being a little bit sloppy, such as rustic swoops or simple lines produced by dragging the tip of your icing spatula through the frosting, to spare yourself the time and agony of creating them from scratch.

If you want a smooth buttercream finish, divide the recipe into pieces.Move your icing spatula or bench scraper around the outside of the cake while using your other hand to slowly turn the cake stand a tiny bit at a time.

Here’s Everything You Need To Know Before Freezing Your Cakes!

Aside from making icing and decorating your cake easier, freezing your cake will assist you in breaking up the work chain so that your exhaustion does not affect the final product. Even better, you can freeze just about every type of cake you can think of. We’ve prepared answers to some of the most often asked questions regarding freezing cake in the section down below.

WHEN SHOULD CAKES BE FROZEN?

Before leveling a cake, the best time to freeze is after it has been entirely baked but before it is leveled.This will allow you to level out the top of the cake if it has suffered from freezer burn.Cakes that have been partially frozen (and thawed for around 20 minutes) are also simpler to cut and shape since they release just a little amount of crumbs.Allowing the cake to remain and cool at room temperature prior to freezing it is recommended.

Allow the cakes to cool in their pans for 10 minutes before transferring them to a cooling rack to cool for a further 10 minutes before serving.Warning: Do not wrap a warm cake; doing so will just make the cake mushy later on.It’s preferable if you wrap and freeze a warm cake right away after taking it from the freezer to avoid the cake becoming soggy.Aside from that, brush off the frost so that it does not saturate the surface of the cake while it is defrosting.

WHAT KIND OF CAKES ARE BEST FOR FREEZING?

Generally speaking, freezing works best for regular and high-fat cakes, which includes basically any typical cake that has any quantity of milk and/or oil. However, lean cakes that are low in fat, such as chiffon cakes, should not be frozen since they quickly dry up when stored in the refrigerator.

HOW TO WRAP CAKES FOR FREEZING?

Plastic wrap is the preferred method of wrapping cakes before freezing them because it creates a tight barrier that avoids moisture loss and freezer burn while also keeping the cake moist.If you’re just going to be freezing your cake for three days or less, a single sheet of plastic wrap will enough.If you’re planning on storing the cake for a long period o