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Wilton Adjustable Cake Leveler for Leveling and Torting, 12 x 6.25-Inch?
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I use a cake leveller - I have this one which I used on the smallest setting for this cake. I did have some issues because of the walnuts dragging, but generally find this works well. My technique is to slowly cut all the way round the outside and then slowly further through so as to not tear the cake.
Wilton Cake Leveler - best $7 investment I've ever made. Life changing tool for cutting cakes in half. I'm notorious for not cutting anything evenly. Lol and thank you!
The cake looks good to eat, but some practice will go a long way to helping your aesthetics.
1) You need to level your cake layers. Cut off the tops with a serrated bread knife or buy a cake leveler. If you're worried about waste, set the trimmings aside for a trifle, or snack on them later.
2) You should crumb coat your cake. Put your layers together, then apply a thin, even coating of icing to the top and sides (you should be able to see the cake through the icing), then place in the fridge for at least a few hours to lock in crumbs and keep the layers from sliding. A bench scraper, turntable and offset spatula are helpful.
3) You appear to have put an entire gingerbread house on top of the cake, the picture clearly shows flat cookies stuck into the cake. Think pop up book, not diorama.
4) Your cookies do not appear to be rolled evenly. You need to practice rolling them to even thickness and keep your dough cold by putting it in the fridge for a few minutes before you use cookie cutters. Chill them in the fridge for about 15 minutes before placing into a preheated oven, by the time the butter starts to melt, the starches in the cookies will have set and the cookies will not spread.
5) Royal icing takes practice, there are lots of videos on YouTube that can help. In general, you need thick frosting for piping, if you drag your spoon through it, it should take about 10 seconds for the icing to fill in the trail. Keep the tip of the icing bag just over the cookie at a 45 deg angle, not touching it. You need to use firm, even pressure when squeezing the bag, it helps to brace your elbow on the table. The wispy effects are achieved by piping a line of icing, then using a small food safe paintbrush to taper the edges. Again, YouTube videos and practice are key.
There's a larger tool, a cake leveler, used for flattening the tops of cake layers or cutting them into multiple layers. Many (most?) cake levelers are highly adjustable.
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If you’re going to make more birthday cakes, consider buying a cake leveler. They cost under 10 dollars and they take all the fuss out of slicing.
Wilton Small Cake Leveler, for Cakes 10 Inches or Less https://www.amazon.com/dp/B007E8KCFY/ref=cm_sw_r_cp_api_glt_i_PEPWBR7E1Y02F3MPSF05?_encoding=UTF8&psc=1
Wilton Small Cake Leveler, 10-Inch https://www.amazon.ca/dp/B007E8KCFY/ref=cm_sw_r_cp_api_glc_i_ZS9YCGBZC2W9W7CZ3A4X
As for food gels, they’re considered the best for food coloring because they usually won’t affect the consistency of the batter or frosting, but there are other brands like ChefMaster that are more available and affordable. Personally, I use food gels for coloring macarons.
You want what they call a cake leveler. Something like this.
I use a cake leveller like this, takes all of the guesswork out!
I use a cake leveller like this, takes all of the guesswork out!
Thanks! I use this handy doodad to get them level, no wizardry here! :)
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