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Better yet, bake to height and don't cut the legs at all. If you fill your pans so that the cakes bake to the top, use a long serrated knife to level the cake using the top of the pan as a guide. Use no more than 1/4" of filling and the legs will still work. (If you remove the collars.)
I torte each of my 4 layers to 7/8", but I have an Agbay and can get it that exact.
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