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 does a cake leveler work?
Many cake supply stores sell a variety of cake levelers, all of which look very similar. The tool is a large U shape and has a thin wire or very small serrated blade that connects the two sides of the U. The blade is adjustable and can move up and down so that it can adjust to the height you want your cake to be.
How do you cut a cake with a leveler band?
Place the band around the cake and then choose which height you would like to cut your cake. Use a serrated knife to cut into the cake, pressing your knife onto the slits in the leveler to keep it steady. Remove the leveler band and cut the remaining way through the cake.
Do you level a cake when it’s hot or cold?
Leveling works best on a completely cool cake; a warm and fragile cake will shed a mountain of crumbs as it’s sliced. It also depends on having the right tool for the job—not a senseless, unitasking cake cutter, but a nine- or 10-inch serrated knife.
Is a cake leveler necessary?
While it may seem like an unnecessary step, it’s important to have level cake layers to ensure the stability of your cake. A domed cake that is stacked with another domed cake can eventually put too much pressure on the center of the cake, causing it to crack right down the middle.
How do you keep a cake level when baking?
Baking flat cakes comes down to one simple thing: using cake strips around your pans. This is my go-to method. All you have to do is dampen them and wrap them around the bottom of your cake pans. Perfectly flat cakes every time!
How many layers should a cake have?
What is this? You will need at least two layers for your cake. I think three layers is the perfect proportion but you can stack as many as you like.
How long should a cake cool before cutting?
Let your cake cool for about twenty minutes or so and then use a serrated knife to gently cut horizontal layers through it. Set each layer out separately to help them all cool faster. Leave the cake alone at first. Let your baked cake cool on its own before doing anything to expedite the cooling process.
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 stack cake layers without breaking them?
You can avoid breaking the top layer when building your cake by popping it into the freezer—it’ll help ensure the layer is stable. If you’re short on time, use a spatula to gently lift the top layer onto the bottom.
What does Torting a cake mean?
How to Level and Torte a Cake. Torting, or dividing a cake into layers, creates height once filling is added. Torting also ensures that the cake will stack evenly. Torting a cake can be done on a flat surface, but using a turntable makes it easier to slice uniform layers.
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’s the secret to a moist cake?
Add Vegetable Oil
While butter will give you the best flavor, vegetable oil will make your cakes moister. I use a combination of salted butter and vegetable oil in all my cake recipes to get the most flavorful and moistest results. Vegetable oil stays a liquid at room temperature, while butter solidifies.
Why does my cake sink after rising?
There are three main reasons for this: a/ the oven door has been opened before the cake has set, b/ the cake didn’t go in the oven as soon as the mixture was ready or c/ there’s too much raising agent.
Why is my cake rising in the middle?
Why cakes rise in the middle
The heat on the edge of the cake, the part that is right up against the edges of the pan is much higher than the heat in the middle of the cake. The edges heat up faster so they bake faster, which means the structure of the edges set quickly.
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 almost certainly already in your possession, and a cake stand is also quite common in a kitchen.
This eliminates the need to purchase additional supplies.Using a long serrated knife or a pastry cutter, cut into the cake horizontally, right where you want the top to be removed.Place the cake on top of the cake stand.Only about an inch of the cake should be cut away.Then, keep the knife firmly embedded in the cake, holding it steadily 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 tricks to remember when using this method are to cut the cake slowly, keep the knife steady, and keep the turn table spinning 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 tightly between your hands, pull 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 Use a Cake Leveler Video
Hi!Hello, my name is Emily Tatak and I’m from the Wilton Test Kitchen.Today, I’m going to show you how to level and torte your cakes in a straightforward manner.
When a cake bakes, it may form a dome top, also known as a crown, which is visible on top.Taking the crown off your cake and flattening it will result in an even surface that will be ideal for decorating later.The importance of leveling cannot be overstated since it helps to minimize cracking while stacking and filling your layers.It is possible to level and torte your cakes in two different methods.You may use a serrated knife or a cake leveler to make the cake level.To begin, use a little quantity of frosting to bind your cake to a cake board in the manner shown above.
Important because it keeps your cake from shifting while you’re leveling it.In order to use a cake leveler, you need to start by placing the cake on a smooth, level surface.Placing the leveler next to the cake will allow you to see how high you should position your wire.When removing cake, you want to take as little as possible while still making a smooth surface.To make it easier to adjust, there are notches numbered 1-9 along the length of the leveler’s side panel.In this particular situation, I’m employing the number 2.
To take the crown from my cake, I’m going to use a gentle sawing motion to cut through the top of the cake and remove it.I like to use a cake leveler since it ensures that every cut is uniform and straight every time.This leveler may be used on any cake, round or square, up to 10 inches in diameter, or even a 9 by 13-inch cake with a round base.If you’re cutting your cake with a serrated knife, set it on a turntable.Make a moderate sawing motion with your turntable’s crown while it’s gently turning to remove the crown.From here, you have the option of leaving your cake ″as is″ or cutting it into numerous layers, a process known as torting.
- Torting gives your cake more height and offers you the ability to add more filling to the top of the cake.
- Using a leveler, make sure your cake is placed on a flat surface before proceeding.
- Reposition the wire so that it is directly in the center of the cake.
- (Optional) In this particular case, the subject is the number 7.
- A delicate sawing technique will be used to cut directly through the middle of my cake, resulting in two pieces that are of equal height and width.
- Remove the top layer of my cake with care, using a cake board, to avoid cracking and shattering the top layer of my cake.
If you’re cutting your cake with a serrated knife, you’ll want to put it on a turntable.To cut the cake, place your knife in the center of the cake and maintain it level.Placing one hand on top of the cake and cutting horizontally through the cake while moving the turntable will produce the best results.It’s easy to see that I’ve now created two even levels that are ready to be filled and stacked.Visit Wilton.com for additional information on decorating techniques, ideas, and inspiration.Copy and paste the embed code from the previous section.
- Remove the crown from your cakes to provide a level, smooth surface for stacking and decorating your cakes, resulting in consistently beautiful cakes.
- You can see how simple it is to level and torte your cakes with a Wilton cake leveler or a serrated knife right here, in this video!
How to Use Cake Leveler And Cake Decorating Tips: Guideline For Beginners
So you’ve created a cake, and you notice that something isn’t quite right with it.The cake isn’t really impressive, and it isn’t precisely level.Is there a solution?
The solution to this problem is as simple as using a cake leveler.I’m not exaggerating when I say that this gadget can instantly level your situation.To use a cake leveler, all you need to know is how to hold it.And that’s exactly what we’re going to talk about today.We’ll also share some cake decorating ideas with you.As a result, we don’t see the value in keeping you waiting here indefinitely.
It’s time to enroll in some classes.
How to Use a Cake Leveler?
Initially, a cake leveler may appear to be a simple instrument, but it actually demands a high level of ability to use properly.You’ll think it’s difficult until you give it a go on your own, and once you do, we believe you’ll agree that it’s nothing but a piece of cake.However, attempting it out of the blue may result in a failed effort or a result with your cake that you don’t particularly like for or want.
We feel it is preferable if you can acquire step-by-step instructions because of this reason.So, are you prepared to take on that challenge?We’re going to guess you are!
Step One: Cooling Down the Cake
The worst piece of advice someone can give you about leveling a cake is to tell you to do it while the cake is still hot on the pan.When the cake is at its most vulnerable to crumbling, and we don’t think you want it to happen, we understand.As a result, make certain that you are attempting to level it while the weather is chilly enough.
Placing it in the refrigerator is also a good option if you’re interested in giving it a try.You’ll increase your chances of having a more successful leveling experience this way.
Step Two: Putting the Cake on a Turntable
Take the cake out of the oven and place it on the turntable.You must make certain that its height does not make you feel uncomfortable, since the leveling must be precise.There’s one more thing!
Check to see if the turntable is not rotating or if it is not remaining stable.If you don’t, there’s a potential that it will create an interruption when you’re attempting to complete your task.Turntables with a locking mechanism are available for purchase if you want better results.But what happens if you don’t have access to a turntable?It’s not an issue at all.Obtaining a cake board will suffice as a temporary alternative.
Just remember to add a tiny bit of frosting between the board and the cake so that the cake may remain in place without moving excessively.By the way, if you intend to utilize a turntable, the diameter of the turntable must be large enough to accommodate the leveler’s placement on its surface.Using a cake board, on the other hand, is a superior alternative.In addition, you should be familiar with: Concerning Cupcake Liners
Step Three: Adjusting the Leveler
This contributes significantly to the accuracy of the sizing.To ensure it is at the proper level, make sure you have made the necessary adjustments.You’ll see that there are several grooves in which you may place the wire.
Pushing the two ends of the leveler towards each other with a little force can help you adjust the wires on your leveler.This will prevent the wire from being tangled, and it will make it easier for you to insert the wire hooks into the appropriate groove.In order to make a double-layered cake, you should place two wires on the leveler before baking.You may also accomplish it using a piece of wire, but it will take up more of your time.Consequently, it is preferable to proceed in this manner.
Step Four: Holding the Cake and Start Leveling
To begin, lay your palm on the cake’s dome to guarantee that it will remain stable throughout the process.Place the leveler directly next to the side of the cake and make the wire of the leveler contact the side of the cake.Then, with a little push towards the cake, make the leveler go back and forth softly, like a saw, to ensure that the cake is level.
Continue to do so until the leveler reaches the end of the cake’s length.
Step Five: Removing the Top or Slice Portion
Remove the sliced top from the jar.You don’t have to be concerned about whether or not it’s crumbling.However, this is only true when you do not require the top.
If you’re making a double-layered cake, be gentle and careful when removing the top layer from the pan.In such cases, a cake board should be used to ensure that the cake does not crumble.Simply slide in the cake board and place the cut portion on top of it.Check to see if the cake has been precisely balanced or not; if you’ve done it correctly, there shouldn’t be any unevenness in the cake.
Cake Decorating Tips for Beginners Useful Method
It’s time to turn it into a work of art once you’ve finished with the leveling and are satisfied with the result. Of course, we’re talking about interior design here. Despite the fact that we do not know what sort of design you have in mind, we may certainly provide you with some suggestions.
Tip 1: Spend on Accessories
Do you know what the most important ingredients are for creating a gorgeous cake?Your imagination is the limit!But, after that, it’s all about finding the perfect accessories to go with it.
Even if a painter may paint with his or her hands, he or she will want the proper set of brushes in order to achieve absolute precision.Everything is pretty much the same over here as well.The first item you should consider adding to your accessory collection is a pastry bag.It can be constructed of cloth or it can be thrown away if necessary.Call it the magazine of your cream pistol.The next thing you’ll want is some decorating advice, at the very least the fundamentals.
Immediately following that, you’ll need to get your hands on a pair of spatulas.Nevertheless, if a cake serves as a canvas, it will require the addition of colors in order to be considered a painting, won’t it?Well, then don’t forget to include some Food coloring to your list too.Additionally, consider purchasing a Turntable stand.It may appear to be an inconsequential tool until you start fiddling about with your design.After all, when you’re putting the cake on a table while decorating it, you’ll undoubtedly have to bend over a lot, which might result in severe back discomfort.
Now, make an effort to include some cutters in your collection as well.Make certain that they are of varying sizes, shapes, and themes, among other things.
Tip 2: Don’t Underestimate the Bench Scraper
Do you want to discover how to make a cake seem more perfect than it has ever looked before? A frosting surface that has been leveled and is completely even. What, more than anything else, has the potential to make this a reality? A bench scraper, to be precise. In order to avoid missing out on that in your cake, make certain that you are putting out your best effort to grasp the tool.
Tip 3: Focus on Your Piping Techniques
If you’re thinking of naming it the most significant aspect of cake decoration, we won’t stop you from doing so without hesitation.So, above all else, strive to make improvements in this area.This alone is responsible for a significant portion of the aesthetic appeal of your dessert.
Alternatively, you may look at YouTube videos to gain ideas for other types of pipings as well.However, make certain that you are progressively becoming proficient with all of the pipes in your collection.
Tip 4: Freeze Your Cake
If someone proposes that you work on a warm cake, you can be sure that they have no idea what they are talking about when it comes to cake decorating.There’s no denying that creating a beautiful cake takes a lot of time and effort.As a result, it is preferable to divide the work into parts, with the first stage being the freezing of the cake.
Now comes the question of how long you should keep it in there for safety reasons.For best results, we recommend that you leave it like way for 3-4 days to ensure a positive outcome.Cakes that have been frozen are significantly easier to work with since the odds of them crumbling are much reduced.Furthermore, leveling them becomes easier as a result of this method.By the way, you can do the same thing with buttercream, and it will keep fresh in that state for up to a week.
Tip 5: Cooling the Cake in a Pan Is a Bad Idea!
What’s wrong with it, you might wonder. The cake is being baked in an aluminum pan, after all. So, what exactly is the issue if you cool it there? There’s nothing wrong with it except than the fact that you won’t be able to pull it out again.
Tip 6: Don’t Leave the Dome on the Cake
You should only leave it where it is if it can be used as part of your design. Otherwise, don’t even bother to think about it at all. That is why leveling a cake has become increasingly popular in recent years. To remove the dome, you only need to use the leveler or a knife to cut a slice through it. We promise you that it will take no more than a few minutes of your valuable time.
Tip 7: Don’t Forget to Put a Barrier!
When you’re filling the cake, you’ll almost certainly end up pushing it over the edge.However, if you do it this way, it will come off the edge and spread along the side.We don’t believe you’ll enjoy it since it will detract from the appearance of your cake.
So what you can do is construct a piping barrier to prevent this from happening.However, instead of doing it on the edge, do it slightly in from it.Afterwards, while you’re putting the filling in, you won’t have to be concerned about it falling out.
Tip 8: Go for Strokes Vertically While Icing
When icing a cake, many beginners make the error of holding the spatula horizontally, which is a typical mistake among beginners. However, in order to maximize efficiency, it is preferable to do it vertically. It’s worth a shot! It is effective.
Tip 9: Plan Your Space
When you’re completely immersed in your imagination, it’s difficult to draw a line between the two worlds. So think carefully about how you’re going to use each and every aspect of the cake. In any other case, incomplete designs might be much more detrimental than a damaged cake.
Tip 10: Don’t Use Cake Made of Cold Ingredients
It is your cake that will serve as your canvas, and it is there that you will bring your creativity to life.However, if all you have is an imperfect cake created with cold ingredients, you’d best be prepared to deal with an imperfect transition.You might be wondering how using cold ingredients might ruin a cake recipe.
When the butter is cold, for example, there is no chance of creating a light and fluffy cake; instead, the cake will be dense and dense.
Tip 11: Not Mixing the Ingredients at Room Temperature Is a Mistake
This is a common error that novices do, often without even realizing they are doing it. It is essential that the components, particularly the butter, are blended at room temperature in order to achieve the ideal result. It becomes simpler to get the components to join together and form a smooth and uniformly integrated batter in this manner.
Tip 12: Practice, Practice, And Practice!
Nothing else can raise your work to a higher level of excellence than this.As a result, the more you practice, the closer you will go to mastering it.No matter what you’re working on, whether it’s leveling, frosting, icing, or piping, the only way to get better is to practice.
Do not forget to experiment with new recipes as well.The more times you try new things, the more practice you’ll receive, without a doubt.
Everything in this world, including recipes, improves only when they are implemented correctly; preparing and decorating cakes isn’t an exception to this rule.If that’s what you’re planning, you’ll almost certainly need to learn how to operate a cake leveler before you get started.Let’s take a guess: you’re aware of this now, aren’t you?
We had been talking about it up to this point, after all.As a result, when do you intend to begin working on it, exactly?Make use of our cake decorating suggestions for an unforgettable experience.
How to Level a Layer Cake (No Toothpicks Required)
Before constructing a layer cake, I always level each cake layer individually on a cutting board.The reason for this is because most cakes will somewhat dome when baked, and stacking the layers would further exacerbate the effect, resulting in a cake that looks like the messy pile of mattresses from the Disney film ″The Princess and the Pea.″ Even if you have a terrific recipe and excellent pans that will make cakes that are generally flat, I still advocate cutting the tops of the cakes.What I’m doing here is more than just removing the top crust, which is quite thick and dry; I’m placing the soft center of the cake in direct touch with the filling, allowing the cake to absorb as much moisture and scent as possible from the filling.
However, in addition to improving the flavor and shelf life of the cake, this method will also result in a large amount of delicious scraps that are great for tasting and fine-tuning the flavor of the filling or frosting before assembling the cake.Or, at least, that’s what I tell myself when I eat bite after mouthful of something delicious.Leveling works best when the cake is entirely cool; a warm and delicate cake will crumble into a mound of crumbs when it is sliced and sliced again.Also important is having the correct equipment for the job—not a pointless, one-trick cake cutter, but a serrated knife of nine or ten inches in length.I’ve become a fan of the Tojiro Bread Slicer, which is long enough to glide smoothly across an eight-inch cake, thanks to Daniel’s tip (his evaluation of the finest serrated knives can be found right here).The somewhat longer version from Dexter-Russell might be preferable if you want nine-inch cakes rather than the shorter variant.
If all else fails, simply go for your favorite bread knife; chances are it’s long and sharp enough to handle a straightforward cake.To quickly and easily level a cake, set the blade just above the point at which the cake’s dome begins to rise.Cut approximately one inch into the cake with a moderate horizontal sawing motion, then flip the cake 45 degrees and repeat the process.Continue to flip the cake and make tiny incisions until there is a loose flap around the whole cake, then remove it.From there, it was just a matter of cutting through the center.There’s no need to mess about toothpick placement.
Leave the cake top in place to avoid moisture loss until it’s time to assemble the cake, or remove it and cover the cake with a piece of plastic until it’s time to assemble the cake.After you’ve completed this simple task, your favorite layer cake will be well on its way to looking and tasting its very finest.
How to Level & Torte a Cake Without a Leveler
When it comes to properly leveling and torting a cake without the use of a leveler in order to make it simpler to stack and fill, this article is for you!
What is Leveling and Torting a Cake? Why Do You Do It?
When a cake is cooked, it is common for a dome to form on top of it.This procedure refers to taking away that dome in order to create a flat surface on top of the cake’s surface.It is customary to tort the cake horizontally into layers in order to add a filling and stack the layers evenly after it has been torted.
While it may appear to be an extra step, it is critical to have level cake layers in order to ensure the solidity of your cake while serving.It is possible for a domed cake that is placed on top of another domed cake to eventually exert too much pressure on the core of the cake, causing it to split along the centre.
Tools You’ll Need:
Turntable for Baking Cupcakes Ruler with a long serrated blade, if desired Cake lifter is an optional accessory.
How to Level and Torte a Cake Without a Leveler
There are several techniques for leveling and torting a cake.When I first started baking, I used a leveler to ensure that my cakes were level.But, in the end, I discovered that they are often fragile and do not provide a very smooth and even layer.
Rather of using a leveler, I’ll demonstrate how to level and torte a cake today.Leveling your cake and torting it are the first two steps you’ll want to take.Leveling the cake before torting it assists you to be more precise when estimating the location of the centre of the cake while torting it.I’m demonstrating the stages using torting rather than leveling because it’s a bit more straightforward to demonstrate.Put the cake on a turntable and get your large serrated knife ready before you begin cutting the cake.Place the blade of the knife where you wish to make the cut on the surface of the object.
In this example, it is the center of the cake, which allows it to be divided into two layers.With the blade of the knife, make a small mark on the paper.To make sure it’s in the middle, I generally simply eyeball it, but you could also use a ruler if you wanted to.Maintaining your knife in position, carefully turn the turntable so that your knife produces a shallow incision all the way around, designating the location where you will cut.Slowly move the knife about, keeping an eye on where it is at all times.Use a ruler once more if you wish, and work your way around the cake by measuring and making lines as you go.
Once you have your lines around the exterior of the cake, hold your knife in place and use a steady, cautious sawing motion to divide the cake.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 sawing action.Once the incision has been made, peel away the top layer to reveal the two layers underneath.I have a cake lifter that I like to use for lifting cakes.
- Thin, soft cake layers are made much easier to handle as a result of this.
- The procedure outlined above may be used for both leveling the top of the cake and torting the layers of the cake as well.
- When it comes to leveling the cake, though, I’ve found that it’s not always essential to create the marks.
- The way the cake has baked will determine how you level it, however I like to use the small outer border of the cake as my ″mark″ when leveling a cake.
- If you are familiar free-handing it, it is even more straightforward than the approach described above.
- You can see in the photographs below that the top edges (my ″marks″) come off with the dome, but that there isn’t much else that comes off.
My goal is to leave as much cake on the top of the cake as I possibly can.However, if your cake has a more problematic dome that has to be removed, feel free to create the marks as seen above to indicate this.
How to Level and Torte a Cake with a Leveler Alternative
Now, if you are completely new to this and would like to start with a leveler, I would recommend this choice.They are little clips that you can place to the ends of your knife to essentially make it work as a leveling device for your knife.It’s the fact that your knife is doing the cutting that I appreciate about it; you know it’s going to be strong and won’t slip about.You will need to make certain that you have a long knife, though.The one I referred to above is a good choice if you’re planning to use it on cakes that are larger than 8 inches in diameter (and show in the photos below).
- It’s rather lengthy, but you’ll need it for certain purposes.
- While I still prefer the approach that does not require the use of a leveler, this is the greatest solution I’ve discovered if you’d like the convenience of a leveler to get started.
- That’s all there is to it!
- The leveling and torting of your cakes is made simple with this lesson.
- I hope you found it to be of assistance.
Make sure to read my tutorial on how to stack and fill your cakes as well.This post includes affiliate links for your convenience.It is possible that this content will include affiliate sales links.Please take the time to read my disclosure policy.
How to Bake Flat Cakes
The following post was written by Olivia on April 9, 2020 ||This post may contain affiliate links.Please visit my Disclosure Policy for more information.Learn how to make flat cakes that turn out perfectly every time!
- A easy guide on how to make sure your cakes come out smooth and flat right out of the oven.
- Cake leveling is one of my least favorite things to do in the entire world.
- I’m quite sure I’ve only done that once, and I was fast to explore for other options afterwards.
- If your cake comes out of the oven domed, you should level it before serving.
- This is something that, let’s be honest, practically every single cake does.
The following is an example of a dome-shaped cake:
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This collection has over 50 of my personal favorite cake recipes all in one spot! Featuring everything from classic cakes to seasonal favorites and everything in between. Get your hands on a copy right away! Despite the fact that it is delicious, it might be more aesthetically beautiful. And that’s not even mentioning the uneven distribution of icing! It’s those dreadful middle portions.
Why Do Cakes Dome?
After putting the cakes in the oven, the baking pans begin to heat up fast.Due of this, the edges and bottom of the cake will cook more quickly and firm, resulting in the uncooked centre of the cake rising and domeing since it has nowhere else to go.It is difficult to stack and frost a cake with a rounded top, therefore it should be flattened off before stacking and frosting.It’s either that or acquire a large frikken cake knife (which I bought particularly for this purpose and have only used ONCE) and hack away at the dome, trying to chop it off evenly.Alternatively, you may get a cake leveler, which performs a significantly better job (I do, however, use this to torte my cakes, which is to say cut them in half horizontally).
- If you choose either choice, you will end up with a ridiculous amount of cake crumbs all over the place.
- This also implies that there will be no cake, which is a bummer.
- To be fair, I understand that you can always eat the scraps, but still.
- It is far preferable not to have to level the cake at all if the cake comes out completely flat and stackable, since this eliminates the need to do so.
- I have a handful of strategies that I do to guarantee that my cakes are flat.
They are effective for me on every occasion!First and foremost, before we even begin to level the cakes, you must ensure that all of the layers are the same height.Alternatively, you may be anal (like me) and actually weigh the pans to guarantee an even distribution of batter in the pans before baking.I am completely at ease with my insanity.This is the kitchen scale that I use, and I just adore it.
Now it’s time for Flat Cakes!
HOW TO BAKE FLAT CAKES
Baking flat cakes boils down to one easy step: wrapping cake strips over your pans while they’re still warm. This is the strategy I use the most. All you have to do is dampen them and wrap them over the bottoms of your cake pans to complete the task. Every time, perfectly flat cakes are produced!
How do cake strips work?
The cake strips act as an insulation for the exterior of the pan, and the moisture in the strips helps to keep the edges of the pan cooler, resulting in a more uniformly baked cake.The absence of the strips causes the outsides of the cakes to cook and solidify more quickly, resulting in the centre of the cake to dome.In the meantime, I’m preparing my cake batter, so I soak my strips in a basin and carefully wring out the excess water before wrapping them over the pans.They must not be sopping wet, or then the cake will turn soggy as a result of the moisture.Here’s a side-by-side comparison of the cakes directly out of the oven, with the exception of one that was made with a cake strip.
- You can notice how lovely and flat the cake on the right is by looking at it closely.
- On top of that, the one on the left is a little darker on the sides than the one on the right.
- The one on the right has a more uniform cooking pattern throughout.
- I use these cake strips on all of my cakes, and they make a significant difference.
- Please keep in mind that using these strips may cause the cake to bake more slowly, and you will most likely need to lengthen the baking time on a recipe as a result of this.
All of my recipes’ baking timings are based on the assumption that baking strips are used.To begin with, baking times vary since every oven is different, so it’s necessary to use them merely as a guideline and to be familiar with your particular oven.If you only do one thing, make sure it’s to utilize these strips.Those Wilton brand strips are an older model that I purchased at Michael’s more than a decade ago.These are acceptable, but pinning them on is a bit of a hassle.
It appears that these Regency ones with velcro are far superior to the ones I saw online, so if you’re in the market for some, I recommend that you acquire those instead!
DIY Cake Strips
In the event that you do not wish to spend the money on them, you may easily manufacture your own at home!
Tea towels should only be used if they are completely wet, and they should not be used at temperatures above 350 degrees Fahrenheit.Wrapping them in tin foil will help to keep them from browning or burning.All that is required is the cutting up of an old tea towel into strips and the pinning of the strips to the cake pan.If you’re feeling very crafty, you might sew some velcro onto the strips to create your own simple-to-use version.
Tea Towel Trick
Using the bake even strips, you can still get a slight dome in the cakes after they’ve been baked, but there is something more you can do as soon as they come out of the oven.Take a (clean) tea towel and gently push down on any domes that may be present.Make sure to use caution when pressing down on the cakes since the pans will be hot and steam will be released as you do so.Make sure not to press down too hard, or your cake may collapse!
The approach described above is only effective on little domes that are fresh out of the oven.Because I usually use cake strips, my domes are never really that high to begin with, but the tea towel method helps to raise them just a smidgeon higher in the final stage.I’m not sure how well that would work on a cake with a huge dome, to be completely honest.It was already starting to cool by the time I finished photographing it, so pressing down on it didn’t do anything to help it.I hope you found these suggestions to be useful.
- Cake strips are one of my most favorite tools/hacks in the baking kitchen, and I use them all the time.
- I hope you would give them a try since they make my life simpler!
Quick links to help you bake Flat Cake Layers:
How to Bake Flat Cakes
A basic vanilla cake coupled with a simple vanilla buttercream makes for a delicious dessert. Course DessertAmerican Cuisine Preparation time: 2 hoursCooking time: 35 minutes 2 hours and 35 minutes is the total time. Servings 12 Calories (840kcal) per serving
- 6 cups powdered sugar, sifted
- 2 cups unsalted butter, room temperature
- 2 teaspoons vanilla extract or other flavour of choice
- 4 tablespoons heavy whipped cream
- Preheat the oven to 350 degrees Fahrenheit. Prepare two 8-inch cake circles by greasing and flouring them and lining them with parchment paper.
- In a medium-sized mixing basin, whisk together the flour, baking powder, and salt until thoroughly incorporated. Set aside
- To make the frosting, beat the butter and sugar on medium speed in a stand mixer fitted with a paddle attachment until pale and fluffy (approx 3mins). Reduce the speed of the mixer and add the eggs one at a time, completely integrating each addition after each addition.
- Pour in the vanilla.
- Alternately add the flour mixture and the buttermilk, beginning and finishing with the flour mixture each time (3 additions of flour and 2 of milk). Fully integrating after each addition
- Distribute the batter across the two pans in a uniform layer. Baking strips should be placed around the bottoms of the cake pans if they are moist.
- Bake for 30-35 minutes, or until a toothpick inserted into the middle comes out mostly clean
- remove from oven and cool completely.
- Place the cakes on a wire rack to cool for 10 minutes before turning them out onto the wire rack to cool entirely.
- Set up a stand mixer with a whisk attachment in the kitchen. Cream the butter until it is light and fluffy.
- Reduce the speed to low and gradually put in the icing sugar, one cup at a time, until everything is thoroughly combined. Increase the pace to medium and continue to beat for 3 minutes.
- Continue to whisk on medium for 1 minute after adding the vanilla and 2 tablespoons cream. Add additional cream as required until the desired consistency is achieved.
- Whip the frosting until it is smooth and silky in texture.
- One layer of cake should be placed on a cake stand or serving dish. Buttercream (about 1 cup) should be spread on top. Repeat the process with the remaining layers, and then crumb coat the cake. Allow for 20 minutes of chilling time.
- Finish by frosting the top and sides of the cake and smoothing them out with a bench scraper
- then decorate as desired.
Tea towels should only be used if they are completely wet, and they should not be used at temperatures above 350 degrees Fahrenheit.Wrapping them in tin foil will help to keep them from browning or burning.840 calories per serving 104 g of carbohydrates 5 g of protein 46 g of fat 29 g of saturated fat Cholesterol: 167 milligrams Sodium: 194mg Potassium: 161 milligrams 1 gram of fiber 85 g of sugar 1474 International Units (IU) of vitamin A Calcium: 82 milligrams 1 milligram of iron Unless otherwise specified, all nutritional information and metric conversions are determined by computer.I cannot vouch for the veracity of the information provided.If this is something that is essential to you, please double-check with your preferred nutrition calculator and/or metric conversion tool before proceeding.
- Originally published Aug 2014
How to Make a Layer Cake for Beginners
Making a layer cake is simple, and this article will show you how to do it in no time. Learn the techniques for leveling the cake, filling the layers, applying a crumb coat, and applying a stunning finishing coat to your cake. A birthday cake, a smash cake, or any other type of celebration would benefit from this guide.
Easy Layer Cake Overview
- Intermediate skill level
- techniques used include crumb coating and sanding.
This layer cake tutorial is intended for people who are just starting out.While I am someone who is extremely knowledgeable about baking science and right technique, creating baked items that are visually appealing is not my strong suit!As a result, I wanted to produce a step-by-step instruction for making a layer cake that was simple to follow.I asked my administrative assistant, Kelly Haines, to assist me with this because I don’t have a lot of prior expertise in this area.Kelly is a pastry chef by training, and she has a great deal of expertise in creating exquisite baked items.
What Kind of Cake to Use for a Layer Cake?
You may use any cake that you like to create your layer cake structure.I like to use at least three layers since I believe the ratio looks best that way.My chiffon cake is my favorite cake to use for a basic layer cake since it is light and airy.It comes out to be exceptionally moist, delicate, and fluffy when finished baking.Additionally, a chiffon cake is the ideal canvas for virtually any flavor of filling or icing.
- A classic sponge cake, a rich chocolate cake, or even a red velvet cake are all good possibilities for a birthday celebration cake.
What Kind of Frosting to Use for a Layer Cake?
Buttercream frosting is the most popular form of icing for layer cakes, yet it is also the most time-consuming.In this lesson, I’ll show you how to make a traditional buttercream icing.Because the frosting is not absolutely smooth, as you can see in the photo, this is exactly what will happen when you use this particular buttercream.It becomes crusty quite fast, and it is difficult to get it to be completely smooth.That is OK, as long as you are aware of the situation.
- The ideal buttercreams to use for making a flawlessly silky smooth cake are Swiss meringue buttercream and Italian meringue buttercream, respectively.
- When compared to traditional American buttercream, these types do not crust over and will provide you with the most beautiful finish on your cake.
What Can you Use for a Filling in a Layer Cake?
A layer cake can be filled with a variety of different items! It is possible to utilize the icing that you have chosen as the filling if you so choose. Alternatively, jam, curds, whipped cream, fresh fruit, or even pastry cream might be used. The possibilities for cake filling are infinite! And switching up the filling is a great way to make a variety of different-flavored cakes!
How to Make a Layer Cake
The method of making a layer cake is quite straightforward. The most effective approach to comprehend it, though, is to watch a comprehensive explanation. I strongly advise you to watch our YouTube instructional in its full in order to view the complete procedure.
Step 1: Bake & Cool your Cake Layers
Your cake will require at least two tiers to be properly constructed.Three layers, in my opinion, is the ideal proportion, but you may stack as many as you’d like on top.Although any cake recipe may be used, the cake featured is my standard chiffon cake, which you can find here.It is the ideal airy cake that can be paired with nearly any icing or filling of your choice.This cake may be made in three 8-inch layers or two 9-inch layers, depending on your preference.
- Allow for thorough cooling of the cooked layers before proceeding to the next step.
Step 2: Level the Cake Layers
Once the cakes have been allowed to cool fully, they may be leveled.Make use of a serrated knife and hold it horizontally, so that it rests on the sides of your first cake layer.The dome of the cake was chopped off by swinging back and forth on the seesaw.The leftovers make for an excellent snack while you are constructing the cake!If you want, you may use a cake leveling tool, which is especially useful if you have created thick layers and need to divide them in half after baking.
- I, on the other hand, always use a serrated knife.
Step 3: Fill the Cake Layers
Fill up the gaps between the first and second layers of icing with a two-layer dam of frosting.This will assist in keeping the filler in place.Then, if you’re not using a filling, you may apply extra icing to the middle of the dam to make it look fuller.Spread the filling out to ensure that it is equally distributed.Place the second layer of cake on top of the filling, upside down, and repeat the process with the third layer.
- Keeping the cake perfectly level and equal will assist to keep it from falling apart.
- Gently press down to ensure that it is secure.
- To make a three-layer cake, pipe another dam and fill the second layer with filling before baking.
- It’s also possible to experiment with different flavors for the filling!
- Continue to assemble the cake until you reach the final layer of icing.
Place the last layer on top, upside down, and check everything at eye level to ensure that all of the layers are evenly spaced and aligned.
Step 4: Crumb Coat the Cake
The crumb coating of the cake is the following phase.The first step in this procedure is to apply a thick coating of icing all around the outside of the cake.Now, using a scraper, hold it vertically against the side of the cake at a 45-degree angle, approximately.Then, keeping the scraper stationary, rotate the turn table toward you, scraping off the majority of the icing.At this stage, your cake will have the appearance of a bare cake.
- In fact, if you wanted to go for that look, you could stop right here!
- It is critical to place the frosting that you scraped off into a separate bowl from your clean frosting since it will most likely contain crumbs, and you will not want to utilize it in your final layer of icing.
- How to decorate the top of the cake with icing and then scrape it off with a scraper.
- You may use the frosting that has crumbs in it to decorate the top of the cake.
- Because this layer of icing will be applied below the final coat, it is acceptable if there are crumbs in it.
What is a Crumb Coat?
The crumb coat is the initial layer of icing that is applied to a cake. This layer is intended to hold all of the crumbs in place so that the final coat of icing will be flawlessly smooth and gorgeous when finished.
Step 4: Chill the Cake to Set Crumb Coat
Once the crumb coat has been applied, the cake should be allowed to cool for a few minutes to allow the crumb coat to solidify. When you put it in the refrigerator for at least 20 minutes, the crumb coat will be completely set. You may even leave it in the refrigerator for up to 24 hours, depending on when you want to finish decorating your cake and how long you have.
Step 5: Apply the Finishing Coat of Frosting
The finishing coat should be applied in the same manner as you did the crumb coat.Using a pastry bag, pipe a thick coating of frosting around the edges and smooth it off with a scraper.Maintain control of the scraper while spinning the turntable.This time, don’t put quite as much pressure on yourself.There is a delicate balance between keeping a great cover of frosting on the cake and not pulling too much off.
- It is probable that you will have a few holes and defects after applying the first coat of icing.
- Patch the holes with the piping bag, and then smooth it down with the scraper once more to make it seem smooth.
- You can repeat this process as many times as necessary.
- To finish off the cake, apply a generous layer of icing to the top and spread it out.
- To smooth down the icing, start at the top of the cake and work your way down, turning the turntable toward you as you go.
Step 6: Add Decorations
Following the completion of your last application of icing, you may proceed to the next step: decorating.We decided to use sprinkles to create a border around the bottom of the cake.Moderate pressure should be used to press them into the frosting.After that, we piped a simple border of icing around the top of the cake.Birthdays, smash cakes, and other celebrations would be made much more special with this cake!
Please keep in mind that watching the entire complete video explanation is the best approach to fully comprehend this process.
- Bake your cake layers and allow them to cool fully before assembling them.
- To level the cakes, use a serrated knife to do so. The knife should be held horizontally and resting on the cake’s edges. Seesaw back and forth over the cake to cut through it and level each layer.
- Create an indentation in your cake stand with a small dab of frosting and set the first cake layer on top to attach it. Optional: Place sheets of parchment paper tucked below the initial layer of cake to protect your cake stand from becoming cake-cake. The cake stand should be in the center of the turntable.
- Create a two-layer dam all around the initial layer of cake with a pastry bag. Fill the middle of the dam with your filling, or cover it with extra icing. Place the second layer on top of the filling and turn it upside down to seal it. Gently push down to ensure a solid fit. Fill in the gaps between the second and third layers by piping another dam around them. Finish with the third layer of cake, which has been flipped upside down. Take a look at the cake from eye level to ensure that all of the layers are properly aligned.
- Begin by piping a thick layer of icing all around the outside edge of the cake to form the crumb coat. Holding a bench scraper on the edge of the cake at a 45-degree angle can help remove the excess frosting. Pull the turn table toward you, keeping the hand holding the bench scraper steady, to scrape the icing off the top of the cake. Make sure to place this frosting in a separate bowl from the rest of your frosting because it will most likely contain crumbs.
- Add an even coat (you may use your old frosting for this) of frosting to the top of the cake and use a scraper to remove it all, leaving only a thin coating of icing. At this stage, your cake will have the appearance of a bare cake.
- Refrigerate your cake for at least 20 minutes and up to 24 hours before completing the final application of icing on top of it.
- Begin the final coat the same way you did the crumb coat: with a light application of primer. Pipe a thick layer of frosting all around the outside of the cake and smooth it out with a scraper to make it seem more professional. Instead of applying too much pressure to the scraper this time, use a little touch so that you do not remove too much icing.
- Patch any holes or blemishes with your piping bag before continuing to smooth down the surface. You can repeat this process as many times as necessary.
- Apply a thick layer of icing on the top of the cake to complete the look. Scrape up against the top of the turntable and keep it steady while you move the table toward you to smooth it out.
- Decorate with sprinkles and other embellishments of your choosing!
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 modificatio