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DAE remember when we all leveled cake layers with a butter knife? My $12 cake leveler changed my whole bake
Three years back I made my sister's birthday cake in my tiny apartment in Boise and tried to slice the layers even with a serrated bread knife, and the thing leaned like a skateboard ramp. I frosted it anyway and told everyone it was a "rustic" look, then ate a slice standing over the sink at midnight because it tasted fine and I was mad. Last spring I finally bought a cheap wire cake leveler at a kitchen outlet for $12, and the first time I used it on a plain vanilla sponge I just stared at the two perfect halves like I'd solved a math problem. Now I bake the layers a day ahead, chill them in the fridge overnight, and level them cold, which keeps the crumbs down to almost nothing. The old me rushed everything warm and wondered why the frosting turned into a gray soup with cake bits floating in it. My mom still insists a piece of dental floss works just as good, and honestly she might be right, but I'm not going back. Anyone else keep a dumb little tool around just because it makes you feel like a real baker? What's yours?
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danielh8116d ago
Waited three years and a leaning skateboard ramp cake before buying a twelve dollar tool? That part hurts to read, honestly. And then you just stared at the perfect halves like you solved a math problem, which is the most baker thing I have ever heard. Chilling the layers overnight is the real trick though, cold cake cuts so much cleaner and nobody ever told me that starting out. My dumb little tool is a cheap bench scraper I use for everything except dough, and my frosting has never looked smoother.
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