AI feel really dumb! I am currently a baking & pastry student & I have the hardest time torting a cake for some reason... I am almost done & I have alot of finals coming up & I have to tort all my cakes so if you have ANY TIPS I'd really appreciate it!

-Thanks:(

AOh & I'm not aloud to use a turn table

AYou don't need to use a turntable to torte. Do you have a leveller?

ANo we just have to use our serrated knife & we can't use anything else

ANot sure how anyone can help then? I use the Wilton marker to score the cake all the way around so i have a line to work with and then keep the knife flat, do a bit, turn the cake, do a bit, turn the cake etc. your knife should only go in say 2 inches each time. They will meet up eventually and you can separate them.

AHi, before I bought my leveller I used to use this method- it's actually the same way the above poster mentioned. I didn't have a marker so I would just practically saw through the cake without turning it. Make sure the cake is cold-if it's warm it will crumble and not have a neat look to it. Have a sharp serrated knife ready and where you want to torte/ level the cake start cutting, make sure you keep the knife level/parallel to the work surface as this will be your guide. Carefully saw through the cake- this will take a couple of times to perfect but it does get easier and you'll be a pro in no time :-)

AGreat! Thank you everyone I will definitely try these methods :)