I don't know what I am doing wrong, unless it is the filling. I level the cake then torte it and fill it looks good till the frosting is on then one side is higher than the other. I am working with a 12 in round this evening and it is definitely off. It is for work, so no one will care, but I would like some advice on how to correct the problem.
are you sure that when you torte the cake, you aren't cutting it at an angle?
I am using a cake leveler and making sure I keep it down on the table.
what kind of filling are you using?
I will be glad to hear what some of the experienced decorators say about this. I have the same problem. It looks fine before I start to put the frosting on, then it looks tilted. I can't tell you how many times I have to lift up one side and put some cake pieces under it to level it out.
I usually mark the side of the cake with a bit of frosting to match it up. Even though I use a leveler just to make sure it's level. Also, by piping my dam gives me a depth to keep my filling level.
I pipe a dam, but I am not sure I keep it consistent. Will try to make note of that on the cake I make this weekend.
If your filling is soft/runny you might be pushing it out of wack while icing the cake.
OR are you putting too much icing on one side? How do you apply the icing before you start to smooth it out? Use a quick icer tip and lg bag to apply it in an even amount all around the cake & top.
I tried to get a good look at a cross section of the cake when we cut it today. The filling did look a bit uneven. It was a bit soft. The frosting it self didn't look too bad. Have another try this weekend.
I read, read, read but as I look at my tilted cake and I remind myself that I must do, do, do...