I CAN NEVER TORTE STRAIGHT! I have both Wilton levelers now and no matter what I do, it seems to always "dip" in the middle of whatever cake I'm trying to cut. I KNOW I can't cut straight with a serrated knife either. I need help! I've heard about using the floss-method, but I don't know that it will work either. ANY TIPS?? PLEASE!!!
I put my cake on the turntable and I use a very long bread knife, but you can probably get the same results with floss. Make a slice with side of knife, not the tip and slowly turn the turntable and keep the knife level all the way around. Once you have made a cut all the way around, keep going but cut a little deeper as you go. Once you have gone around a few times, you should be all the way thru and it should give you an even torte. Try this and see if it helps.
Cindy
**Hope that makes sense!!
First off, throw away or give away or find another use for those Wilton Levelers. They are awful and built very badly. The blades bend and are cheap.
If you don't want to buy a leveler (the good ones are expensive, but so worth it! I have a Agbay, and it is the best investment I have ever made! I can torte even full sheets with no efforts and get perfectly level cakes) then you need to just practice! I find the best way is to put the cake on a turntable, get a good bread knife with good sharp teeth on it, and then start torting, as you slowly turn the turntable. This allows you to get a nice even slice. (again with practice)
Again, I am lazy and want to just hurry up and get my cakes torted...I highly recommend the Agbay..
As for other uses for your Wilton Levelers...they are great for winding your yarn around! hahaha
Just go slowly and watch what you are doing. You can do it!! I do the same when taking the tops off of my cakes and it works great. Like loriemoms said, practice, practice, practice!!! I have found if mine is a little off, icing works wonders for leveling things up!!!
Cindy
Hello:
Here is a trick I learned recently.
Measure your cake; decide how high your cutting line needs to be (ie. cake is 3 inches high; cuttting line will be at 1.5 inches). Using cake drums (same size as your cake), stack them to equal 1.5 inches (i.e. use 6 drums of 1/4 inch). Place the cake drums in the pan you baked the cake; flip the cake back into the pan on top of the cake drums. It should now be sticking out 1.5 inches. Using a long serrated knife, slice the cake while keeking the blade leveled on the edge of the pan. Slide a cake board between the layers to remove the top half and flip the cake pan to remove the bottom half. I also use this method to level the top of my cakes; I just stack cake boards till the top of the cake is above the edge & slice, same as above. Works perfectly every time; just wipe the drum that came in contact with the cake, & you can use it again. I hope you find this useful.
IMS
Go to www.agbayproducts.com and buy yourself a state of the art cake leveler. You will see a huge difference. It's worth every penny. good luck.
Wow, Fascination, that sounds like a good idea. I'll have to get some cake drums first though! I've used the "floss-tape" method w/ this latest sheetcake and I cut the 12 x 18 in half first. Then I slid the top layer onto a flat cookie sheet.
Next time though, I have all these great ideas! Thank you guys!
Hello again;
Glad to be of help;
Large cake drums might be hard to find & expensive; you can just stack regular cake boards till you get the right height; or if you plan on making many of some unusual size, you might want to have a piece of ply wood cut to size & then cover it with plastic wrap. (or if you are lucky enough to find a good cutting board, that would work too.)
Let me know if you try it & how it works for you.
Bye for now
IMS
Go to www.agbayproducts.com and buy yourself a state of the art cake leveler. You will see a huge difference. It's worth every penny. good luck.
Man, I just LOVE mine! If ever anyone asked me what is one of the top ten time saving gadgets, my Agbay is it. I love love love it!
I tried torting a cake right out of the freezer and could not for the life of me get through the middle of it. My sister-in-law pulled out her hair dryer and was trying to thaw the cake as I fought with it! Is that because I was using the Wilton leveler or am I not supposed to torte right out of the freezer?
The cake recipe I was using recommended freezing before torting since it's a more fragile cake so I assumed that meant torte right out of the freezer.
I cut my hand while trying to torte a frozen cake. I think refrigerated is best for me. I took the large wilton cake slicer back. I thought it did poorly. I like the little one, and for 4.00 not a big investment. Agbay looks awesome. Need to get that in the future. does anyone have the one from King arthur?
http://shop.bakerscatalogue.com/detail.jsp?id=7158&pv=1152082119150
Looks cool, not too expensive...except for their shipping!! yeow!
Hello again;
Glad to be of help;
Large cake drums might be hard to find & expensive; you can just stack regular cake boards till you get the right height; or if you plan on making many of some unusual size, you might want to have a piece of ply wood cut to size & then cover it with plastic wrap. (or if you are lucky enough to find a good cutting board, that would work too.)
Let me know if you try it & how it works for you.
Bye for now
IMS
what is a cake drum??
Leta
I cut my hand while trying to torte a frozen cake. I think refrigerated is best for me.
I cut my hand w/ that stupid Wilton cake leveler. I didn't want to buy it - but thought it was really my only option at the time b/c I was torting a large 12 x 18 sheetcake. I eventually ended up cutting each cake in half, marking each w/ the leveler, and then using the floss-method. I'm taking the Wilton leveler back too - we should all complain to the company -has ANYONE had luck w/ these? It totally ruined one of my cakes.... it cut in such an awful slope. Although I have that problem w/ the smaller one too - I think it has losts it's strength - it just flies all over the place now.
Agbay leveler is on my B-day AND Christmas list!!!!
Leta
I cut my hand while trying to torte a frozen cake. I think refrigerated is best for me.
I cut my hand w/ that stupid Wilton cake leveler. I didn't want to buy it - but thought it was really my only option at the time b/c I was torting a large 12 x 18 sheetcake. I eventually ended up cutting each cake in half, marking each w/ the leveler, and then using the floss-method. I'm taking the Wilton leveler back too - we should all complain to the company -has ANYONE had luck w/ these? It totally ruined one of my cakes.... it cut in such an awful slope. Although I have that problem w/ the smaller one too - I think it has losts it's strength - it just flies all over the place now.
Agbay leveler is on my B-day AND Christmas list!!!!
I have not had any luck with either of the Wilton levelers and have taken them both back. I love Facinations idea of the drums and the agbay is definitely on my bithday list. Thanks to all for your great input!
Do you mean pressing down on the top of the leveler or on the cake? I had to "prop" the cake against my counter to keep it still while I tried to saw through that stupid cake! I'm liking the floss method! The only thing is scoring the cake at the right height - that was the only thing that leveler did that was helpful!
No, a frozen cake won't cut. It has to be room temp.
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