This is just a super quick and easy tutorial on how to have your cakes coming out of the oven level.
You can also level your cakes after they have been baked, a method that almost all bakers use, but this helps you get an even cake layer prior to baking.
The first thing you should so is start with a good recipe! If your recipe has the proper ration of baking powder and/or baking soda, you should have evenly distributed cake coming out of the oven.
Every time I make my favorite chocolate cake, it comes out perfectly. Its like Ina Garten knows how to cook or something.
Now, on to the baking!
Start with a clean pan. This is a six-inch pan I got from Walmart.
Use cold Cake Strips. That is simply strips of towel wrapped snuggly around the edges. Be sure to soak them in cold water first! Just wring out the excess water and wrap around your pan. You can secure with a pin or tie the towel in place.
Those towel strips are just my cheap version of these Cake Strips.
Photo courtesy of Wilton
Mine are old. Tattered. Used. Loved.
Now, get a solid layer of cooking spray in your pan. You can also use the butter and flour method, but that is slightly time-consuming and the new baking sprays work just as well.
You can also use homemade GOOP, which is nothing short of AWESOME.
I try to make sure the sides are fully covered. This helps the cake break away from the sides more easily.
It can also be helpful to measure out your batter. I find that the easiest way to do this is to know how many cups of batter your recipes makes. For instance, my Perfect White Cake makes 4 cups of batter, so I know to add 2 cups to each pan.
Now add your batter. I typically set my timer for five minutes less than the recipe suggests… this way I can monitor the cake closely in the final baking stages. Have a toothpick or small sharp knife on hand to test cake.
If there are cracks insert into the cracks, otherwise just insert into middle of cake. If it comes out clean or with one or two crumbs, you are good to go!
I once heard a famous baker say, “If you toothpick comes out clean your cake is over cooked and will be dry.”
Here is the cake out of the oven. Slightly brown on top. Has pulled away from the sides.
And is totally level.
I also own one of these handy dandy inventions.
Not every recipe is perfectly calibrated, and not every baker oven is perfect either.
You can also use a long, sharp serrated knife to cut off any dome or excess on your cake.
Those are just a few tips that have helped me, and I hope they can help you too.
And with any luck, you will get to see the final product of that rainbow speckled cake very soon!
UPDATED:
I recently learned that if your cake comes out domed, while it’s still hot from the oven (and in the pan), press it down your hand after covering it with a clean dishcloth or a paper towel.
Worked like a charm.
I know you posted this just for me! My cakes are NEVER level. EVER!
Wonderful tips Amanda! I always end up with lopsided cakes using my cake leveler, too. Thanks for sharing this!!
I have never used a cake leveler in my life. Actually I’ve never tried to level a cake before. Could it be because I’m scared to decorate cakes?
Thanks for sharing! I have the Wilton strips and they work pretty well!
Ok…I can get level cakes…I use tattered old towel strips too, btw. I have those Wilton cake strips but I hate them (with a passion) because I can never.get.them.to.stay. Ever. And for the record, I battle to keep my towel strips tight and from slipping off the bottom as well. I should probably jusy buy safety pins.
Here’s the problem I always have when I bake a cake. It comes out of the cake pan nice and clean (usually), but later, when I go to frost it, chunks come off. I suppose I could freeze my cakes…but then again, there’s like, a gazillion and fifteen thousand turkeys (and their respective cooked parts) in there and there will soon be a gazillion and fifteen thousand batches of cookie dough.
In other words…I don’t generally have space for a cake. Especially the taller cakes like the Jesus birthday rainbow cake we’ve been talking about (btw, I’ve got the design down on paper…am going to attempt it for the actual birthday cake, not ahead of time…will let you know how it goes…but I’m going with cake ball filling…lol).
So…I guess my question is…what do you do to keep your cakes from falling apart. Cause I almost always have chunks of cake that I’ve had to plaster into place. And if it’s a chunk on the side…then I have a mess…lol. Most of the raw cakes I’ve seen good bakers (including yours) put out, prior to frosting, it seems as though there’s a slight crust on the top and sides that prevents chunks from pulling off. What am I missing?
Is because I’m using blasted box cakes, usually?
Look up how to make a crumble layer on your cake. i have used this method for frosting and it has eliminated the frustrating chunks coming off. make sure to have a glass of hot water and a rag to wipe off frosting every few strokes while frosting. good luck!
I know you posted 2 years ago but I read it just now. I just started a cake decorating class and the instructor just happened to mention your common problem (which I’ve encountered, too).
The problem is the consistency of your icing. Your icing consistency is too stiff and that’s why it takes chunks/crumbs off your cake. When icing the cake, you need icing with a thin consistency. Add 1 tsp of water at a time (mix it up well). Stick a butter knife straight into your icing (so it’s standing up). Jiggle your icing container a little and, when the consistency is right, the knife should fall over. Try icing your cake once you have the consistency thin like this. Good luck!
Hi there.. I try to do what they call a crumb coat before I try to ice… I make a thinner version, and sometimes even warm it a bit and then put it on so that the icing coat doesn’t tug or stick.
Good luck!! 🙂
I heard this a long time ago, but have always been to afraid to try it. 🙂 And I’m to cheap to buy the Wilton things. LOL. Now that I know YOU have success I’ll have to give it a whirl. Thanks for sharing! (p.s. comment area looks good this time! 🙂 )
Great question Crystal!!
I always, and I mean ALWAYS,refrigeratemy cake prior to adding the crumb coat. I have even frozen them, but just make sure they thaw a bit before adding that crumb coat. If you dont have room, it must be time to by an addition fridge. 😉 (kidding) With the tall layer cakes that can be tricky!! Andyou make suchgorgeoustall cakes… maybe a tall cooler or something for a quick fix??
Great tip … I always wondered how those cake stips were supposed to work. Might have to make my own special “amamda version” since those look much more my style. I think I need to go bake a cake.
Great tips! Your cakes always looks so pretty 🙂 You have the magic touch.
I gotta ask…what are the towel strips for?