Leveling 2nd-Layer Cakes

Video Transcript

"Here's our top layer of cake. An as you can see, it's rather domed on the top and the edges are flared, and one side is higher than the other. So we're just going to trim this cake up a little. We're going to take off the dome. Now, we don't want to end up making our cakes so tiny, so I'm going to trim it without trimming off too much, and maybe when we put the cake on, we'll add a little bit of filler here to get that low side up. Now, for the sides, to get, you don't want to have that flare. So you want to cut, just trim it off nice and straight down. Use a serrated knife, something that's not going to rip at the cake and make it crummy. And make sure that when you're using the serrated knife, don't use a lot of pressure. Use a nice sawing motion to remove the cake. And that will, instead of tearing at it, and making it crummy, if you use sawing motion, go slowly and just go all the way around the cake like that. Making sure that the edges are perfectly vertical. When we place this on our cake, we're going to use the bottom because the bottom is nice and flat. And then if our cake is unleveled, see, we have a little low spot here, we'll just add a little bit of cake underneath, like this. And that will give us a nice base cake to start with."