How do you girls get a cake with a flat enough top for decorating?

My favorite, never-fail chocolate cake recipe always turns into a bit of a volcano in the middle - cracked with a very high peak :(. This doesn't usually matter too much, but this time I want to try some decorating for a party this weekend.

What do you do to get a flat top? Do you have a recipe that just works out that way? Do you cut off the peak? Do you turn it upside down (and if so is the base more difficult to ice due to crumbs)? I have also heard that wrapping wet teatowel around the outside of the cake tin helps with this problem - but I'm just a bit nervous about baking with a teatowel in the oven. Has anyone tried this?

We trim a cake with a long, serrated (sp?) bread knife usually. If it's only slightly uneven, then flipping it over would work.

Yeah, what she said :)
Once cool, and actually, when I'm doing one of my decorated cakes, I cool, wrap and freeze. Then ever so slightly thaw and cut the next day. ;)

I just use a long serrated knife to bring it as level as I can. (I'm never very good at that part...I'm one of those 'can't draw a straight line using a ruler' type of folk)

Other times, a simple flip is sufficient.

Actually, since I usually do layers, I attempt to level my cakes, then put the cut sides together and stuff with icing to even it out teehee

I have a tool that does it. It looks sort of like a bow but instead of string has a jagged edge for slicing thru the cake. The Metal edge is adjustable to the height you need.

no recs from me...I just know that Cake Boss uses the long knife and cuts off the top. ;)

I watched a video of a lady who used a serrated knife like others have already mentioned and then she just turned it upside down so the "crumblier" side would be in the bottom and she could work on a less crumbly and flatter area. Visit this link: http://monkeysee.com/play/488-chocolate-cake-frosting-your-cake ... she isn't frosting her cake for decoration (so it won't be flat) but you can see how she cuts the cake to level it.

Paloma.

I have used a serrated knife to cut LOTS of my cakes even. And another tip for easier frosting is to freeze it for a couple of hours before frosting. It won't crumb so bad while icing then. And yes, flip it for a smoother side to frost as well.

Always bake cakes at 300 degrees. This makes them rise more even. Freeze and then use a sharp serrated blade to even out any unevenness. Flip over and frost while cake is still frozen. Use a frosting spatula and dip in hot water in order to achieve the flat smooth frosted surface. Cake may appear to start beading with water as it defrosts leave it be it will go away on it's own. Professional cake decorating in a nutshell. :-D