Leveling Cakes for Stacking
A cake with a dome is a liability for any structure that requires stacking. Taking the time to trim that peak back to the shoulder of the cake creates the foundation you need for sharp, clean edges.
Cooling is not optional
Attempting to level a warm cake will result in tearing and crumbs. Ensure the cake has reached room temperature, or better yet, been chilled in the refrigerator for an hour to firm up the crumb.
- long serrated bread knife or wire cake leveler
- rotating cake turntable
- serrated-friendly cutting board
What goes in.
- 1fully cooled baked cake round
Keep the knife parallel
Place your hand flat on top of the cake to stabilize it, and keep your elbow pinned to your side. Use the edge of the cake as a guide for your knife blade to keep the cut perfectly horizontal.
The method.
Stabilize the cake
Place your cake on a turntable. If you do not have one, place it on a non-slip mat on your counter to prevent it from sliding.
Set your height
Identify the lowest point of the cake's shoulder. Position your serrated knife at this height. If using a wire leveler, set the wire to this specific depth.
Cut with a sawing motion
Do not press down. Use a gentle back-and-forth sawing motion, letting the teeth of the blade do the work. Rotate the turntable slowly as you cut.
Remove the crown
Once the blade emerges from the other side, lift the dome off. Check the surface for uneven spots; if any exist, use the knife to lightly shave them flat.
When it doesn't go to plan.
Use a long knife—longer than the diameter of your cake—to ensure a single, continuous motion.
Save the discarded cake tops to make cake pops or for snacking.
A chilled cake produces far fewer crumbs, making for a cleaner final finish.
The ones that keep coming up.
Does my knife need to be sharp?
It needs to be serrated. The teeth are what grab the crumb without dragging it. A dull, straight-edged chef's knife will crush the cake rather than cut it.
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