To make a professional looking cake you want to have your edges as straight as possible. This ensures eye catching appeal.
First lets say you want to make a 8" round X 4" high cake. You need two 8" round baking pans, each pan should be filled at least half way full, you may fill a little bit over half but always leave room for the rising of the cake in each pan. These steps will ensure that once your cake is assembled it will be tall enough.
Once cakes have cooled completely and they must be cooled completely, you are ready to level.
Place first cake on a level work surface, determine where the crown (the bubble on the top) of the cake starts, adjust the feet of your leveler or adjust the wire according to the type of level you are using. The blade or the wire should be right at the point on the cake where the crown starts.
Now start slow, moving the blade/wire in a sawing motion back n forth cutting through the crown toward the opposite side. Your eyes should be focused on the the feet of your leveler so that you do not lift them off the leveled work surface which could cause you to cut the cake at an angle. Remember do this slowly, you don't want have to start all over again.
Now set first cake to the side and repeat the same techniques for the second cake.
Once you have completed both cakes the first cake should be right side up (the cut part facing up) and the second cake is turned upside down (The cut part facing down) and sets on top of the
first cake. Simply put, the cut sides should be facing each other. You may put a filling in between if you desire.
E W Cake Designs
"The Cake Craftier"
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