I made a cake tonight and was using the small wilton leveler to level the crown of the cake. It's the first time I've used this leveler and I had a lot of problems with it! I had a really hard time getting it started through the outside of the cake... and then the same problem getting it out of the cake on the other side. It resulted in a pretty ugly leveling job (which I can hopefully fix by torting the cake and putting the ugly side down). But what did I do wrong? I've had way more luck with a serrated bread knife!
Wow! I'm so sorry you had problems with the leveler. I have used the small leveler many times and have never had a problem. All I can think of is that maybe the cake was crusty or extra thick on the top due to the crown and so the "blade" had problems cracking the crust on the cake to glide through--same thing on the other side.
That being said, if you bake on 325 degrees (just bake longer) instead of 350 degrees and use a flower nail as a heating core for cakes 9" or larger, your cakes will come out flat on the top naturally almost every time. I very rarely have to level cakes this way, and when I do (with Wilton pans--never with Magic Line pans), it is very little unless I overfilled the pan.
Yeah, definately gotta keep moving it back and forth....the entire way thru the cake....sometimes ya gotta go really slow so the blade doesn't bow and ya get un-even sections....I used to try and compensate those valleys with bc but then if I was covering in fondant it would sink in that section. Always learning 
I had one cake that the crust was a bit harder then usual so I started with a small nick from a chefs knife and finished off with the leveler. On the other side I held the cake side with my palm and sawed the leveler into it. I'm not sure if that makes sense, but it worked real well. Remember saw not pull or drag.
Since I wrap my cakes immediately after they come out of the oven, my sides are incredibly moist. However, before I started this, I would nick the cake a little with a knife and then use the leveler. Always saw gently.
I like to overfill my pans a little so that my cake rises a bit off the top of the pan, when they come out, I immediately level with a serrated knife across the top of the pan. Then wrap in saran until fully cooled.
I also use bake-even strips. I use the leveler to torte my cakes. 
I start in the middle and work my way out when I level my cakes. The middle of the cake is always softer (for me anyways). The top comes off in two pieces, rather than one.
When I torte my cakes, I do start at one side and saw my way through to the other.
I'm with you on that Wilton leveler. My cakes always come out looking bad because of it. The wire tends to bend and makes the cake unlevel.
I hate it. So when I was at Cake Camp I decided to spend the money and got one of the good ones. It's being shipped and I can't wait to get it.
Joanne
It's funny that you guys are talking avout this. I tried to use the big Wilton level on a 12" round Friday, and it came out uneven. I also tried baking the 12" with a flower nail in the middle, and the middle wouldn't cook. I baked another 12" w/o the nail, and it worked beautifully...go figure. Friday seemed to be the day that if anything could go wrong, it did. At least DD seemed happy with the cake.
I used Magi-Bake strips for the first time yesterday and the cake came out perfect. No need for levelling at all.
As for the leveler, I had a tough time with it too and found that for levelling, I had to go back over the cake a few times. I'm going to try it for torting next time around and sawing the whole way through. Sawing the whole way is definitely a necessity.
hi everyone...very useful info here. What does baking a flower nail into the cake do? Is it like the insert (tube-thing) that you use to make sure that large cakes are done in the middle (i forget the name of this particular gadget!). I also use the small wilton cake leveler--total crap, but my freehand knife-leveling is even worse! Now I see that I'm not the only one who doesn't like it. I didn't realize that it snags on the cake and bends, making the cake uneven. I always thought that I was crooked!! LOL!
I do use the bakes strips and have had great results with the reduction of the doming of my cakes.
Can anyone give me a tip on what a "good" leveler is? I appreciate all your experience and insight!
Mariarose - the flower nail works as a heat core for cakes... preventing the edges from overcooking while the middle remains undercooked. (same with the insert you're talking about)
I used it on this last cake that I did, and it definitely made a difference.
I have to invest in some bake even strips... sounds like that'll help even more.
As for my leveling, I discovered that slowly spinning the cake gave a really nice effect. I leveled while the cake was still a bit warm and turned the entire cake board. I'm still not thrilled with the leveler, but at this point it's better than nothing!
Thanks again!
It took me a few times of using mine to get the hang of it...takes a little practice with those things
ME TOOOOOO!!!!!!!! I take a sharp knife & make a small cut in the cake to get the leveler started.
Mariarose - the flower nail works as a heat core for cakes... preventing the edges from overcooking while the middle remains undercooked. (same with the insert you're talking about)
I used it on this last cake that I did, and it definitely made a difference.
I have to invest in some bake even strips... sounds like that'll help even more.
As for my leveling, I discovered that slowly spinning the cake gave a really nice effect. I leveled while the cake was still a bit warm and turned the entire cake board. I'm still not thrilled with the leveler, but at this point it's better than nothing!
Thanks again!
I've heard about the flower nail technique. How exactly do you use it? Place it in the middle of the pan?
I use the big leveller a lot, and don't have problems with it. The little leveller I could never get to work right, it was a pain in the neck.
I'm with JulieB, LARGE LEVELER is the way to go!!! 
nokddng:
prepare the nail as you would your pan... with cake release or whatever. Plop it in the middle of your pan, pour your batter over and around it, bake as you normally would. Once your cake is baked, when you invert it on a cooling rack, you should be able to pull the nail right out.
you can actually use more than one if you're doing a really big cake, just space them out.
I saw a demo at Cake Camp with the Agbay leveler. I had heard so much good stuff about it that I was thrilled when I saw it. This thing is WONDERFUL. It cuts cake so thin and so straight you can slice through a cake and make slices of about 1/4 thick if you wanted.
It is costly but oh so nice. You can even tort all your cake and ice it then raise up the Agbay leveler to the top of your cake and level it once again. After all it hard to tort cakes and still keep them level.
I broke down and bought one. I can't wait until I get in the mail.
No more leaning cakes for me!
Joanne
I must be the only one who loves her cheap little Wilton leveler. It has never failed me and I end up with beautifuly torted cakes. Funny how what works for one is a total disaster for another.
Your RIGHT, it is GREAT for torting. But I think the large leveler works better for top of cake leveling.
The leveler has never worked for me. That and the bake-even strips were a waste of my money. I use a good knife to level. However the last cake I baked, i used the flower nail and voila, it was perfect!
Ditto from me!
I have bought an Agbay Leveler and had it shipped out to New Zealand. I had my fingers crossed and hoped it would be successful. It is wonderful!!!! Best money I have spent. I have used it on fruit cakes also. When I trim the top of the cake I start on one corner and with a sawing motion, slowly, I move across the cake diagonally and when I reach the next corner I move the leveleller around so you are cutting the next corner and sawing across again. Hope you understand. Another decorator from here has sent for one as well as she borrowed mine and was impressed.
nokddng:
prepare the nail as you would your pan... with cake release or whatever. Plop it in the middle of your pan, pour your batter over and around it, bake as you normally would. Once your cake is baked, when you invert it on a cooling rack, you should be able to pull the nail right out.
you can actually use more than one if you're doing a really big cake, just space them out.
Thanks! Can't wait to try it! 
I have the bake even strips, but I haven't used them. Do I need to wash them first? Do I just apply them to the side of the cake pan and that's it?
If they're the same as my Magi-Bake strips (and I think they are), then you need to soak them in cold water for a good long time first. I start soaking at the beginning of my prep and attach them to the pan at the last minute. You need to soak them each time, but more the first time.
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