How To LEVEL YOUR CAKE LIKE A PRO! Yolanda's levelling and layering tutorial!
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Date: 2020-05-27
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Comments and reviews: 9
iamseashell
Hi Yolanda. .. I wanted to share a trick that I have learned over the years baking cakes. I used to get a high dome every time I would bake a cake, it didn't matter the recipe. So I decided to try flipping my cakes onto a cooling rack straight out of the oven. I would let it cool for about 10 minutes then take the pan and parchment paper off. Now every time my cakes turn out flat with no dome. .. no wasted cake, yay! And then I would just cut the crust off the top. By the way, I love watching your videos. .. they are great!
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Hi Yolanda. .. I wanted to share a trick that I have learned over the years baking cakes. I used to get a high dome every time I would bake a cake, it didn't matter the recipe. So I decided to try flipping my cakes onto a cooling rack straight out of the oven. I would let it cool for about 10 minutes then take the pan and parchment paper off. Now every time my cakes turn out flat with no dome. .. no wasted cake, yay! And then I would just cut the crust off the top. By the way, I love watching your videos. .. they are great!
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Jeri
Actually, there is an answer as to why cakes bake with a dome. The batter adjacent to the pan sets faster than the batter in the middle, leaving that no place to go but up. Basically, you need to decrease the temperature of the pan itself, giving everything a chance to bake equally. You can buy velcro'd cake strips that you dampen, then attach around the outside of the cake pan. They work pretty well. Cake not entirely flat, but much less to trim off. There are silicone ones too, but they don't work as well, in my experience.
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Actually, there is an answer as to why cakes bake with a dome. The batter adjacent to the pan sets faster than the batter in the middle, leaving that no place to go but up. Basically, you need to decrease the temperature of the pan itself, giving everything a chance to bake equally. You can buy velcro'd cake strips that you dampen, then attach around the outside of the cake pan. They work pretty well. Cake not entirely flat, but much less to trim off. There are silicone ones too, but they don't work as well, in my experience.
reply
lulu2224
Hi I've just looked at your chocolate cake recipe, and there are some problems that I hope you will correct: what kind of sugar - granulated? Caster? Brown sugar - light or dark, eggs total weight used, type of cocoa, type of flour - plain, self raising? I'm not the only person having these problems there are comments on your site asking the same things. Can you please update the recipe on your website? Would love to give this recipe a go, but carnt until this is fixed.
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Hi I've just looked at your chocolate cake recipe, and there are some problems that I hope you will correct: what kind of sugar - granulated? Caster? Brown sugar - light or dark, eggs total weight used, type of cocoa, type of flour - plain, self raising? I'm not the only person having these problems there are comments on your site asking the same things. Can you please update the recipe on your website? Would love to give this recipe a go, but carnt until this is fixed.
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Tanika
U can avoid the domes by cutting an old tea towel to the same height of your cake pans, the wetting them and wrapping the cake pans with the wet towels and then baking your cakes. Make sure u squeeze most of the water out of the towels. Use a piece of string to hold it in place. Your cakes will bake with a flat top every time. No need for cutting the tops off ever again.
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U can avoid the domes by cutting an old tea towel to the same height of your cake pans, the wetting them and wrapping the cake pans with the wet towels and then baking your cakes. Make sure u squeeze most of the water out of the towels. Use a piece of string to hold it in place. Your cakes will bake with a flat top every time. No need for cutting the tops off ever again.
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Natasha
Thank u. my question is once u level the cakes. if u not going to icing yet. can u place the layers wrap tightly in plastic n place n the fridge n then the next day take it out. spray the layers with the sugar syrup mixture n then icing. can that be done or can u place sugar syrup mixture once leveled n cool n then wrap n place in the frige. plz help me here on this
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Thank u. my question is once u level the cakes. if u not going to icing yet. can u place the layers wrap tightly in plastic n place n the fridge n then the next day take it out. spray the layers with the sugar syrup mixture n then icing. can that be done or can u place sugar syrup mixture once leveled n cool n then wrap n place in the frige. plz help me here on this
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SebsWeb69
Thank you Yolanda! I'm a Pastry Chef at the Four Seasons here in Houston and I love Love Love watching your videos. I'm a Native New Yorker Born on the West side Hywy in a Yellow Taxi cab and raised in Chelsea. Your flare and Your Humor take me back Home. Thank You Thank You. If your Ever In H-Town come visit. we in the kitchen would Honor You. You Rock!
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Thank you Yolanda! I'm a Pastry Chef at the Four Seasons here in Houston and I love Love Love watching your videos. I'm a Native New Yorker Born on the West side Hywy in a Yellow Taxi cab and raised in Chelsea. Your flare and Your Humor take me back Home. Thank You Thank You. If your Ever In H-Town come visit. we in the kitchen would Honor You. You Rock!
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Jessica
Question in regards to cake pan depth. I see a lot of bakers using 3 inch pans but I've heard they can be finicky or the texture of the cake isn't as good as 2 inch. I've heard they're way better than 2 inch vice versa. I'm just not sure which to invest in. Will y'all share your experiences with me. I'm thinking 2 inch but I keep going back & forth.
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Question in regards to cake pan depth. I see a lot of bakers using 3 inch pans but I've heard they can be finicky or the texture of the cake isn't as good as 2 inch. I've heard they're way better than 2 inch vice versa. I'm just not sure which to invest in. Will y'all share your experiences with me. I'm thinking 2 inch but I keep going back & forth.
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BlueMermaid67
I'm having a problem leveling sheet cakes. I work in a bakery & sometimes I have to prepare the cake orders & cut the sheet cakes in half & usually they end up breaking or sometimes they're too frozen to cut, so after thawing they are too soft to cut. I have trouble getting them even.
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I'm having a problem leveling sheet cakes. I work in a bakery & sometimes I have to prepare the cake orders & cut the sheet cakes in half & usually they end up breaking or sometimes they're too frozen to cut, so after thawing they are too soft to cut. I have trouble getting them even.
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Marion
What knife do you use to get your cakes out of their pan. And also I baked 3 cakes today, 2 were the size of the cake you have in this video, and the other small. I took them out of their pans and the edges were not flat, and very holey and stuff. Help!
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What knife do you use to get your cakes out of their pan. And also I baked 3 cakes today, 2 were the size of the cake you have in this video, and the other small. I took them out of their pans and the edges were not flat, and very holey and stuff. Help!
reply
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