Hint #1
- Level To the Lowest Point - Frugal personalities struggle with this part of cake decorating. Especially at high altitudes, cakes tend to have very large crowns upon coming out of the oven. As disappointing as it is, the entire crown must come off of the top of the cake. Layering cakes that are not level results in lopsidedness and awkward frosting issues. When two well-leveled cakes are layered, they should be flush with each other all the way around the seam. To use the extra cake, turn it into crumbs for decorative finishes or cut it into chunks and layer it with pudding for another fun dessert. Cake freezes for up to one year if it is wrapped correctly.
Hint #2
- Bake Tall Layers - This hint goes hand in hand with hint #1. To be able to level a cake to it's lowest point and still end up with layers that are tall enough, it's a good idea to add extra batter to your cake pans. No matter how level they are, cakes that are two inches high are not stunning in any way. Try adding approximately 1/4 more volume to each cake pan. If you are using one cake mix to make one cake, it is not essential to waste another mix. Instead, opt for the eight inch layers rather than the nine inch layers.
Hint #3
- Level all Layers to the Same Height - It is not difficult to do this, but it is important for a balanced look. Especially if you are making multiple cake layers, set each layer next to your shortest one and make them the same height.
Pitfall #1
- Avoid Cutting Too Deep - Leveling a cake is not usually a matter of a quick cut across the top of the cake. Using a haphazard method may result in a wavy or dented cake top. Instead of making only one cut, gradually slide a long knife an inch or so into one side of the cake. Holding the knife steadily and keeping it level, turn the cake. When you have cut an inch into the cake around the entire circumference, gently saw the knife a little bit deeper. By working slowly and carefully, you will eventually loosen the entire crown of the cake. This method may leave you with a small, symetrical hill in the middle of the cake. This can be removed using the same process that you began with.
Pitfall #2
- Crumbling Edges - Leveling a cake can cause the top edge to crumble, which can make creating a nice corner with frosting very difficult. To help this problem, avoid placing your hand on the cake while you are cutting. Turn the cake with a turntable, or put it on a plate. If you are working with a crumbly cake recipe, try putting you layers in the freezer for thirty minutes. The structure will be reinforced and the cake will be less likely to crumble. If, despite your efforts, the cake does not have a good edge on it, use a very thin layer of icing to smooth things out. This is called a crumb coat, as it holds the crumbs to the cake. Put the crumb-coated cake in the freezer until the frosting is firm and then proceed to frost it as usual.
Leveling a cake is important for impressive end results. It may be frustrating at first, but with a little practice, you will appreciate working with even layers.
