I am trying to make a cake for Easter tomorrow, a new recipe, and first time making a layered cake. How do I level it right without one of those fancy levelers? I tried just a knife earlier, didn't work out quite right. My mom suggested taking a string of dental floss and slicing it that way? And then how do you ice the rough edge without dragging crumbs off of it. Is it better to do it warm, so the icing melts, or cooled off so the cake doesn't tear so easily. I am not really a baking person, and I need help!Answer Question
Answer by Anonymous at 10:36 PM on Apr. 3, 2010
Answer by Liz132 at 10:49 PM on Apr. 3, 2010
Answer by Tf1990 at 10:52 PM on Apr. 3, 2010
Answer by katiekruschke at 11:33 PM on Apr. 3, 2010
You have to use a very sharp knife that goes all the way across the cake to level it that way. To frost it you frost a very thin layer of frosting then stick the cake in the freezer and after a few minutes you take it out and the crumbs won't move as you are frosting it. I usually just flip the bottom layer over though. I can never get it level if I try it the other way.
Answer by JAIRATRACI at 1:52 AM on Apr. 4, 2010
Answer by michiganmom116 at 7:59 AM on Apr. 4, 2010
Next question in Food & Drink
what do you think about adding salsa to my spanish rice??
Next question overall
(Trying to Conceive)
going on clomid for the second time after a miscarriage