How to Get Flat Cake Layers

How to Get Flat Cake Layers

Few things frustrate me more than domed cake layers with burnt edges. I make cakes QUITE often so you can imagine I like things to go smoothly especially since I’m usually filming and sharing the results. When I first started out my cakes had a very “home made” look about them, the corners were rounded and they often sagged at the edge or even drifted off to one side. The taste was good but appearances matter so I would have to trim the top off of my domed layers to get a flat top but then you end up with extra cake and lots of crumbs! Eventually I realized the problem wasn’t with the recipe but the bake itself.

When you bake cake layers the outside heats up and baked more quickly than the center, which is insulated by the rest of the batter surrounding it. So basically the outside of the cake layer bakes first; the inside of the cake layer has more time to rise and by the time the inside is set and baked through the outside is starting to dry out and burn. This is why you see so many cakes with dark edges which are not pillowy soft.

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[Chris-eozs]

I used to be a chef in fine dining for 10 years, and this is the first I'm hearing about cake strips. Superb! Every day is a school day.

[elliotbennett]

How has nobody, no show, no yt channel (except this one), no book, recipe EVER said ANYTHING about cake strips? In fact they all say to “cut the top off to make it flat”… WOW. so simple easy and makes it so much better. THANK YOU!

[debbieriddle]

I made cake strips today for a 5 layer Birthday Cake. I did the wet paper towels wrapped in aluminum foil. I used 9 inch pans. These were The prettiest cakes I've ever made. No Dome on top, completely flat and soft. I'll never bake another cake without doing this. Thank you for the tip and instructions!

[shamikadesilva]

Just baked the happiest looking cake I have ever baked, using the tin foil method. I am new to cake decorating and was struggling with cake levelling and trimming. Now I can move forward with decorating my daughter's birthday cake with confidence. Thank you so much!

[sandibaker]

I have been baking for 43 years, and I have never heard of cake strips!!
AND I’m here to tell you, domed cakes have really been an aggravation to me!
I cannot tell you how grateful I am for your knowledge and the fact that you shared it with us!!!
Keep it coming! 🍰🧁

[tom_something]

I never bake cakes, but I still think it's weird that after 33 years on this planet I have never heard of cake strips. They seem so useful.

[angelprincess]

Am I the only person who never heard of the cake strips!!!! 😅😅

[nikkigutman]

My mom has baked cakes longer than I have been living, and I'm 43. She used old worn out bath towels cut the long way, into 6" strips. She wet them, fold the strip in thirds and kept it in place with a clothes pin.

[ayshaamjad]

hmm ... I suppose all the other professional bakers have been jealously guarding this secret tip coz this is the first time I've heard this .. thanks a lot for sharing 💕💕💕

[DeerlyMusical]

I'd be willing to provide a loving home for the domed cake.

[dbarnes]

I've been baking for years and I had never heard of cake strips until I saw John's video several months ago. Fast forward, I placed an order from Amazon and they were due to arrive the next day. In the meantime, I decided to try the paper towel method. They worked perfectly! The sides of my red velvet cake layers were just as soft as the crumb inside. I can't wait for my cake strips to arrive later tonight. In the meantime, I'm going to put another cake in the oven. Thanks a lot John for sharing this video. 😘❤

[gom]

I have been baking for 50 years now and use my own strips of terry cloth towel. I just cut up old towels, as needed, wet and squeeze out excess water and then I use long pins to pin/secure the overlapped end. Works like a charm and it's pretty much free--just use old towels!

[singingsuga]

0:20 "...without having to cheat and pour sugar water on top.. I don't do that because my cakes are moist" shade 🤣💕💕💕

[janecotelos]

I took cake classes and cake strips were NEVER mentioned! My cakes were always too done on the sides and we were instructed to cut the tops off and flip them upside down. Still the sides were too done. This makes so much sense and can't wait to try this! Genius!!!

[mondayschild]

I made my own cake strips with tea towels and aluminum foil. They work, and you are a ROCK STAR!!! I made a 9" double layered lemon cake tonight. I took the recipe you have for the chocolate buttercream frosting, and modified it to a lemon buttercream to compliment the cake. Divine!!! Thank you, thank you, thank you!!!

[judiengle]

I'll be making a fancy cake for my moms 80th birthday next weekend and I'm so excited to try this method. No more leveling the cake layers, genius!!! Thank you

[itsalljustanillusion]

Been baking cakes for 4 decades, and always struggled with "the hump". You're a genius.

[mervat]

I baked a cake last night and used the foil method, this cake usually takes an hour to bake, and it always comes out dry, I can't tell you how much I was pleased with how moist and pillowy my cake came out with soft edges as will, so happy and thanks for the alternative methods!!

[yvonnemuthoni]

I tried the foil and paper towels and it works perfectly! Thank you 😊

[sydneyhensley]

My mom stumbled onto this video and sent it to me. I haven't baked a cake in forever, and we're going to make a couple tomorrow. We've gone all out by buying all of the cake decorating supplies we need. It's kind of a big deal. I feel so much more confident after watching this, and I can't wait to see how the cakes turn out.