I'm making a double layer 12" birthday cake. I made 2 12" cakes which will be torted and filled with lemon filling. My question is: there is a difference of 1/2 inch between the heights of the two layers- is this a big deal? One is 1 1/4 the other 1 3/4; I guess I should have measured the batter!

Also, since I will be torting the cakes should I freeze them so they are easier to cut? They were baked Wednesday; I am planning on filling it Thursday, and then covering it with fondant on Friday and serving on Saturday, so the only reason i would freeze the cake is so it would cut better. My major downfall is torting evenly!

Thanks!

the difference in the layers isn't really a big deal - I have done it before. I use dental floss to torte my cake - put toothpicks several spots around the cake at the same height so the floss lines up, wrap the floss around, criss cross and pull opposite directions and, voila! evenly torted cake!

I swear by the Wilton cake levelers. They are consistent and accurate. I use mine (both sizes) on all my cakes that need leveled and torted evenly.
Karen

I swear by the Wilton cake levelers. They are consistent and accurate. I use mine (both sizes) on all my cakes that need leveled and torted evenly.
Karen

I swear by the Wilton cake levelers. They are consistent and accurate. I use mine (both sizes) on all my cakes that need leveled and torted evenly.
Karen

I swear by the Wilton cake levelers. They are consistent and accurate. I use mine (both sizes) on all my cakes that need leveled and torted evenly.
Karen

You must have better luck with the large Wilton leveler then most people do. I've never gotten a perfectly level cake with that thing. I'm order an agbay this month.

I am ordering an Agbay too! The last 2 cakes I have done have been visually uneven after using the large Wilton leveler. I put a small level on the blade & it is not level side to side OR front to back-JUNK!! I have used mine for about 7 years & I am done!