Leveling Cake Layers
A tall, beautiful cake starts with level foundations. If you stack domes, your cake will have gaps, become unstable, and look uneven once you cut into it.
Cooling is not optional.
Attempting to level a warm cake will cause it to tear or crumble under the blade. Ensure the cake has reached room temperature, or better yet, chill it for an hour.
- Long serrated bread knife
- Cake turntable or flat workspace
- Serrated cake leveler (optional)
Keep the blade parallel
Place your non-cutting hand firmly on top of the cake to keep it steady. Keep your knife hand locked at the elbow, using the entire length of the blade to saw gently rather than pressing down.
The method.
Set the cake on a turntable
Place your cooled cake layer on a turntable or a stable surface at waist height. This allows you to rotate the cake while keeping your knife hand stationary.
Score the circumference
Holding the knife horizontally at the height of the lowest point of the dome, gently score a line all the way around the edge of the cake. This acts as your guide.
Cut through the center
Follow the scored line with your knife, using a gentle sawing motion. Rotate the cake slowly, letting the knife teeth do the work; do not force the blade through.
Remove the dome
Once the blade meets in the center, lift the dome away. Check the surface for levelness and trim any remaining high spots if necessary.
When it doesn't go to plan.
If your cake is particularly soft, chill it in the freezer for 20 minutes before leveling to firm up the crumb.
Place the cut, flat side of the cake face down against the cake board to ensure the bottom of your cake is perfectly stable.
Save the discarded cake domes; they are ideal for cake pops or trifles.
The ones that keep coming up.
Can I use a chef's knife instead of a serrated one?
No. A chef's knife will compress and tear the crumb of the cake. A serrated knife acts like a saw, cutting through the structure cleanly without squashing it.
How do I know if my cake is level?
Place a small level on the cake surface or simply step back and look at the edge from eye level; there should be no gap between the board and the cake.
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