I have only torted a cake once so I have VERY little experience in this area. I was wondering for those of you that torte twice or three times on one cake (thus making multi layered cakes), do you have any issues when it comes to cutting and serving the pieces? I can only imagine how nice it must look when a cake has so many layers, but once it is cut...does the slice topple over? Or do all the layers stay together? I realize the thicker the slice, the better the odds. Are there any other tricks/hints to cutting and serving multi layered cakes?

Here's my website on how to cut a cake:
http://cateritsimple.com/_wsn/page10.html

If you get one of the cake-cutting combs, you'll have ZERO problems with the cake falling over.

A thread with a source to get one of the combs: http://forum.cakecentral.com/cake-decorating-ftopict-399863.html

Thanks for the links! That is very helpful and clever!

HI Debi...thanks for the lesson in cake cutting, really helpful!!

I did notice that you have only placed filling between the 2" layers, is this normal for your cakes. I know some people torte each layer, for 3 fillings every 4 inches. I am still trying to work out a standard to offer.

Thanks!

the BEST way I have found to torte layers, is the frieling layer cake slicer. I bought mine on amazon, and it's awesome. I had alot of trouble using the wilton cake slicer, tilted layers, torn edges and whatnot, and this makes perfectly even slices EVERYTIME. It's awesome

You are so wonderful to share your know-how, Debi - thanks for the help!!