Although it seems difficult, leveling cakes is actually a technical skill that improves with practice. But even if you rarely engage in this process, knowing the key points will help you achieve a flawless result.
Here are some tips to help you level cakes quickly and beautifully.
The cake must be cold
Before leveling, make sure your cake is well chilled in the refrigerator, or better yet – in the freezer.
Ideally, chill it in the refrigerator for 2-3 hours or even freeze it for 30-60 minutes.
A cold cake is less prone to crumbling, which is especially important when applying frosting. Additionally, it’s easier to work with a chilled cake as the frosting doesn’t “melt.”
Tools for leveling
Having the right tools is important for leveling.
Turntable. This makes the frosting process easier, allowing you to rotate the cake and apply the coating evenly.
Metal spatula. It’s best to use a spatula with straight edges and a long blade for applying and leveling frosting.
Hold the spatula at a 90-degree angle to the cake and perpendicular to the table surface. This will help make the coating as even as possible.
Scraper (steel or plastic). Ideal for creating smooth side surfaces.
Applying the crumb coat
Don’t forget to trim any unevenness and the dome of the cake using a knife or a special leveler for cake layers. Only after this do we place the cake in the refrigerator to chill. Then we begin working with the already chilled cake.
The crumb coat is a thin first layer of frosting that traps crumbs and prepares a base for the final coating.
Use a spatula or a knife to spread a small layer of frosting on the top and sides of the cake. Don’t strive for perfection – the main goal is to prevent crumbs from getting into the main layer.
After that, remove the excess frosting with the scraper.
After applying, place the cake in the refrigerator for at least 20-30 minutes to let this layer set.
Final coating
Top of the cake. Take some frosting on the spatula and spread it evenly across the entire surface.
After this, level the top. Keep the spatula horizontal and slowly move it from the center to the edges, removing the excess frosting.
The key is not to apply too much pressure.
Sides of the cake. Use a piping bag to pipe the frosting in stripes, starting from the bottom and moving up.
This will ensure even application and help avoid excess.
If there are gaps or unevenness on the cake, fill them with frosting from the bag rather than from the spatula. This will make the coating neater.
Work the spatula from the bottom to the top, leveling the coating.
Keep the scraper strictly perpendicular to the table and the cake. Rotate the turntable with one hand while smoothly guiding the scraper with the other, removing excess frosting.
Removing excess frosting. After applying the layer of frosting, remove the excess using the scraper.
Move slowly, rotating the turntable to only remove the excess and not damage the main coating.
Final touches
Smoothing corners. The corners are the most challenging part. To level them, move the spatula or knife along the tangent, gently “pulling” the frosting from the sides to the top.
Remove excess. Take off any remaining frosting from the sides and top, using the scraper or spatula again.
If there are uneven spots, add some frosting to the gaps and repeat the leveling.
Dip the spatula in hot water to warm it up. After that, wipe it dry and use it for final smoothing – this will give the frosting a perfect smoothness.
Duration of leveling
Frosting, especially buttercream, becomes softer at room temperature, complicating the leveling process.
If you work for more than 20 minutes, it is recommended to:
- put the cake in the refrigerator for stabilization.
- put the frosting in a cool place so it doesn’t become too liquid.
This is especially important in warm weather or when using light frosting, which loses texture faster.
