How I Trim and Level My Cake Layers | CHELSWEETS
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- čas přidán 4. 06. 2018
- One of the questions I get asked the most is how I prepare my cake layers! I love my vanilla layer cake recipe, but they layers do end up with quite a bit of caramelization along the sides. I've avoided using cake strips in the past, since they a bit of a hassle to use, and not a lot of home bakers have them on hand!
To deal with my caramelized sides, I sometimes like to trim the sides of my cake I don't always trim my layers, but if I have the time or if a cake is for a partnership I will. It makes the cakes easier to frost, helps coloring show through better, and gives the cake a more finished look once the cake is sliced into.
I don't think that my style of trimming is very conventional, but for me this is just the easiest and most comfortable way to do it! I use a serrated knife to carefully remove the caramelization from the sides while the layers are chilled, and then I let the layers thaw fully before trimming off the top of the layer.
To learn how to make my layer cake recipe, you can watch: • How to Make The Best V...
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I was thinking eating the scraps is the best reason to trim the cakes
haha that's another reason to trim them :P
I do the same. We have 6 kids and they all fight over the trimmings every time I do a birthday or holiday cake.
Thanks for going behind the scenes. I sometimes get overwhelmed with all the steps too. You broke this step down.
Can you make a video on how you fill and clean piping bags/ tips? Useful things to have like I think I've seen you use bag ties maybe?
LOVE your videos! I’m inspired to be more creative with my cakes.
Amazing tutorial...thanks a lot...really helpful
this was a really great vid , has taught me me just what I need to take a Birthday cake that I'm in the middle of up a notch
*fingers crossed* hope they look as nice as yours
thank you ...subscribed ...look forward to many more lessons from you
I love the way you explain everything. You have a plesant voice,
I am catering my first cake and this was AMAZING thank you and GOD BLESS YOU❤
I am starting a home business watching your videos has taught me quite a few tricks I didnt know before. Thanks for posting all of your amazing cakes you are so talented. I bought a tool this week I saw from a video someone else posted how to keep a cake fluffy and moist without the edges and bottom turning brown like this. I'm super excited to get that in the mail today and use it. It's called a wilton bake even cake strip.
I've tried those in the past, but they haven't worked well for me! I have a mini oven, which is why I think they didn't work as well as they should have. Hopefully they'll work better for you ❤️
Thank you for your wonderful videos, love watching them and learning so much! Can I use 2 x 7” deep pans instead of 4 thin ones if I increase the cooking time? Xx
Thanks Chelsea!!
Great videos! Thank you
thank you for everything ... i have been watching you from over seas .. i learnt so many things cause of you
hello i love you channel you make it very easy to follow am all the way in the Caribbean. thanks
aw thanks! happy to hear you're enjoying them!!
Should you also trim the caramelization on the bottom ? Thanks
Thanks for the video great help I normally I use a plate to trim the side 😊😊
Never thought of that, but that's a great idea!
Chelsweets thanks for replying I use a plate cuz it makes it easy for me lol
Have you ever used one of the cake leveling and torting tools, that use a wire to cut the top portion off the cake? If so, what were your thoughts or opinions on the tool versus a serrated knife? Although I see which one you’re using lol.
Hi....do you freeze the cake twice? Once before leveling and once before frosting?
Will they dry out? Will it taste the same?
Are those frozen is that how u are holding them and they aren’t breaking ?
I always have the hardest time trying to trim the layers to make them flat. I feel like they are never even! Love seeing your tips!
haha I struggle with it sometimes too! I swear it gets easier over time though
Hi Chelsey. What’s your take on (Wilton’s) cake strips? I know other cakers rave about them but I’ve tried them twice now with your vanilla cake (that I love so much and will never give up) and the cakes completely imploded (and yes- they were definitely cooked through). I thought it would help save this trimming step but has only created more work for me as I must re bake the cakes :(. Curious on your thoughts!
I actually had some years ago and tried them, but wasn't really impressed with how they worked with my recipes! I recently repurchased them to give them another try, and they do reduce the caramlization, but not completely. I still prefer just trimming the sides!
Please wgat buttercream did you use?
Hi! Could you tell
Me how thick your wedding cake layers are? Are they 2 inch or 1 1/2 inch (for a 3 layered tier. Thank you.
Have you tried cake pan strips
Thank you
Great video! When you freeze the cake layers do you take them out of the pan and wrap them or freeze them in the pans?
I usually freeze them in the pans to keep things simple, but if they're going to be in the freezer for a while (more than overnight), I'll remove them and wrap them in plastic wrap!
@@Chelsweets how long do you thaw the cake layers before decorating? if they are frozen over night vs chilled for 20mins?
Question:
If I need a 8inch cake and want to trim the sides and all the carmelization. Do I need to make a bigger cake 10inch ( just examples) or does it not take that much off?? Please help. Thank you!
it only takes off like a 1/8 of an inch!! you should be fine to use 8 inch layers and very lightly trim them :)
I was wondering why you prefer to level your cakes with a knife as opposed to using cake strips around the outside of your pan?
You answered a question I posted on another video. (How long do you freeze the layers) Thanks!
How do you get your layers to not be flimsy? When you pick them up they don't even bend?
Is it possible to use a "chocolate grater" instead of a knife for the sides of the cake? It may also be less time consuming!
I've never tried it out, but i feel that could def be an option!
While I do understand trimming the tops with domes, I don't understand why you don't use cake strips. They have not failed me yet and I never have to trim any edges for caramelization reasons.
Cool
Have you ever thought of cake strips to reduce cutting into cakes?
I've tried them and they don't work well for me! I think it's because i don't have a full sized oven, so some of my pans have to placed super close to the hot sides of the oven!
This is so helpful! How long can you freeze the layers without drying them out? I have a big party planned for my daughter's 30th and have a lot to do and if I can bake the cake a day or two before the party and freeze them it would be helpful. Thanks!!
as long as you wrap them in plastic wrap, up to a week! I usually don't do it more than a few days before though!
Thanks!!
Thanku for another amazing tutorial 😍😍😍😍😍
Only one query sometimes putting cakes in refrigerators cause the cake to be hard or u know the cake becomes dry
Is it due to the recipe !??
I still haven’t tried the vanilla cake of urs cause I usually get stuck on making vanilla or plain cake
Will try that also but just wanted to know if the refrigerator doesn’t make an effect on the cake ??
The refridgerator can definitely dry out a cake! I don't recommend putting layers in the fridge at all! it can suck out the moisture. The freezer is a different story though! The freezer will not dry them out.
Chelsweets
Thanku for clearing out the confusion !!
So keeping it in a freezer won’t have any effect 😍😍😍😍
I’m soooooo gladddddd I feel so blessed
❤️❤️❤️❤️❤️❤️
Chelsweets
I wish I could have taken classes personally from u 😍😍😭😭😍😍😍❤️😘😘😘😘😘
impressive. our kitchen is much bigger but somehow i can't make it so organized and find things. and i can't bake big amounts of anything. :(
I love working with frozen cakes!
right? Makes everything so much easier!!!
Chelsweets yes exactly! Less crumbage everywhere and by the cake is ready it’s thawed! I like these types of videos. Keep up the good work ❤️
Invest in tart rings hunnie!
I've tried them and they don't work well for me! I think it's because i don't have a full sized oven, so some of my pans have to placed super close to the hot sides of the oven!
Chelsweets
I meant to trim the cakes after you heave baked them, drop down the rings to trim them .
Nvm. You just answered my question
I don’t understand makin a cake from
Scratch both the outside as well the inside of cake have flavor and texture, I have seen you trim them
And leaving only the crumbs so for me you destroy the entire cake, maybe y faster bake layers of píonono,
I don't always trim my layers, but like I explain in the video it does make it much easier to stack and frost when they are!
Why don't you just use cake strips....you'll NEVER need to trim your cake ever again! The sides will NOT caramelize and it will have an even bake without the dome top.
I've tried them and they don't work well for me! I think it's because i don't have a full sized oven, so some of my pans have to placed super close to the hot sides of the oven!
I use cake strips and while they make a flat dome, they do not prevent darkening of the top vanilla / coloured layer and the sides. Especially for coloured layers, you must trim.
I also bake low and slow as opposed to a higher temp with shorter time.
They don't work for everyone
Omg u take to long to explain jesus!!!
hahaha gotta be thorough Alicia :P
Hello. Do you freeze the cakes twice? Once before trimming the edges and again before you frost? Does that effect cake texture? Thanks!
I have the same question