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 heigth difference is no big deal, just tort each layer evenly (as you can lol) & nobody will be able to tell the difference, even if you point it out to them!

Freezing doesn't make it easier to tort; when I freeze untorted I always wait for them to completely defrost before I try torting, sawing through frozen cake isn't fun & takes forever! (Of course, I use the small Wilton leveler, if you have something better it may not make as much a difference.)

The heigth difference is no big deal, just tort each layer evenly (as you can lol) & nobody will be able to tell the difference, even if you point it out to them!

Freezing doesn't make it easier to tort; when I freeze untorted I always wait for them to completely defrost before I try torting, sawing through frozen cake isn't fun & takes forever! (Of course, I use the small Wilton leveler, if you have something better it may not make as much a difference.)

here's a tip for even torting that takes a little time. Use a ruler to measure and insert a toothpick at the desired hieight, at 2-4 inch spaces, all around the cake. Use the toothpicks as guides to make sure you are level as you are torting the cake. HTH.

Thanks, I got them pretty straight!