Levelling A Cake

by Jo Ellen
(Campo, CA)

When you level a cake should you do it when it's still warm or after it's cooled down later in the day or before frosting. Also what about freezing cake till your ready to assemble it. Is this a good practice? Thanks for any info.

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Levelling A Cake

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Mar 04, 2009
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Here's What I Do
by: Vivian

I always refrigerate the cake before leveling because it cuts much better. I have even frozen cakes for 7 days. I was to do a kids birthday cake on Saturday and on Thursday I was told the party was postponed until the next weekend because the girl was ill. So I wrapped the cakes in plastic wrap then aluminum foil, actually triple wrapped in the foil and froze them. The next Friday morning I took out of the freeze and put in the refrigerator and Friday night I decorated. The cake was very good and moist. I never would have thought it would have been that good. It works. Now I do the same thing when ever I do a wedding cake.

Vivian

Mar 04, 2009
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More Info For Levelling A Cake
by: Michelle (admin)

Hi Jo Ellen,

I've just added a video tutorial which may be helpful. It's actually about splitting cake layers, but you use the same technique to level the cake. You can find it here.

Brooke already gave you great info about when/how much refrigeration etc.

Thanks for visiting. Come back and ask questions often!

Regards,
Michelle (editor)

Feb 26, 2009
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freezing
by: JoEllen

Brooke,
Thanks for that great information, I am just now starting to make cakes. Im in the process of taking cake decorating classes and Im HOOKED!! Very limited info in the first class. Thats why I started looking on search engines and found this site. JoEllen

Feb 26, 2009
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Sorry, I totally didn't answer your question, after all of that typing!
by: Brooke

When I level, I do it when the cake is chilled or starting to thaw from the freezer. If it's fresh from the oven, the cake hasn't had time to "cure", for lack of a better word. Especially if it is a very tender cake, you may end up cutting off more than you expected.

Feb 26, 2009
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Waiting to decorate!
by: Brooke

Contrary to what many bakers advertise. . ."Fresh, Never Frozen", some cakes actually benefit from being frozen - in my opinion - I will even tell my clients this. I don't freeze my cakes for months or weeks so that I have some on hand for emergencies, all cakes are baked for that particular client. It's usually for only a night or two. They carve better when cold (not frozen - either thawed for awhile or refrigerated (well-wrapped) until well chilled). I just recently read on another well-trafficked cake site, that one woman puts her cakes right into the freezer from the oven by flipping them out on to self-sealing plastic wrap and wrapping well and into the freezer they go! I was shocked, but I tried it with the cakes I baked yesterday. Cakes dry out during the cooling process as the steam (aka moisture) escapes and by trapping the steam inside, they stay much more moist. Of course I wouldn't do this with a cake that is already traditionally moist and heavy, such as carrot cake. I will see how it goes and I will add to this thread. I don't know how much this helps with your question, but thought I would share my experiences.

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