Leveling and Transporting a Cake
A cake is only as stable as its foundation. If you don't level the layers, they will slide; if you don't anchor the box, the cake will shift the moment you hit a turn.
Cold cakes are easier to handle.
Always level your cakes after they have been chilled for at least two hours; they won't crumble under the knife.
- Long serrated bread knife
- Cake turntable
- Non-slip mat
- Cardboard cake drum
Let the blade do the work
Do not press down on the cake. Use a light, rapid sawing motion and let the serrations pull through the crumb.
The method.
Stabilize the cake
Place the cake on a turntable. If it slides, put a piece of damp paper towel or a non-slip mat between the cake board and the turntable.
Level the top
Hold the knife blade parallel to the counter. Turn the cake slowly with one hand while the knife moves back and forth, slicing off the dome.
Anchor the cake
Smear a tablespoon of thick buttercream onto the center of the transport board. Press the bottom of your cake into the frosting to lock it in place.
Secure the box
Place the box on the floor of the vehicle—the passenger side floorboard is the flattest, most stable spot.
When it doesn't go to plan.
Use a yardstick or a stack of books to mark the height on the side of the cake if you struggle to keep the knife level.
Never carry a cake by the sides of the box; always support the cake from underneath the cardboard board.
If the road is especially bumpy, keep the air conditioning on high to keep the frosting firm during transit.
The ones that keep coming up.
Can I level a warm cake?
No. The steam inside will make the structure soft, and the knife will tear the crumb instead of slicing it cleanly.
Should I use dowels for transport?
Only if the cake is two tiers or taller. Use them to support the weight of the upper tier so the bottom one doesn't compress under the pressure.