I am having issues torting my cakes. The layers will seem nice and even but when I go to put everything together there is always it's always uneven, lopsided or saggy.
It is really taking away from my cakes looking professional. Have any of you had to deal with this? Do you have any tips on torting and getting the tiers even after filling?
I really need help on this. Thanks!
the best tool for torting is Agbay Cake Leveler. For torting a cake manually Here is an example using toothpicks to torte your cakes
:
http://www.ehow.com/how_4603926_torte-cake-toothpick-method.html
And there I was, thinking on buying one, if I'm gonna have the same problems that I have with my cheapy Wilton, I rather save me $200 bucks!
i think she is having problems will filling not cake layers... sorry no advice that i could possibly explain so you would understand 
No, no no. The agbay is wonderful! It cuts evenly and is the only way I ever get even layers.
I am referring to when I go to assemble the cake layers with the filling. Like I said, Indydebi told me the problem is that the layers are not lined up correctly so I need to mark them.
Oh, well, if you have three layers after you've cut the cake, put a toothpick in each layer at the same spot. You can do this in several spots to be sure. Line up the toothpicks and the layers are lined up.
Are you applying your filling evenly? I pipe on 99% of my fillings just to be sure they are perfectly even. Then, I don't have to worry about my Agbay-torted layers lining back up.
Also, after every layer, I lay a board over the cake and PRESS down. This squishes everything together nicely for less uneven settling.
Oh, got it, thanks for clearing it out, I was getting confused, so it's not the layers but the filling! Yes, mark your cake with toothpicks or with a tiny little cut on one side before layering and try to measure your filling well, a 1/4 measuring cup may come handy. HTH
Hello Lenette
Maybe I can help! If your layers are perfectly even, as they should be using your Agbay, then the next thing to look at is your filling. I know that it is not always easy getting that filling perfectly even especially if you are using fresh fruits (raspberries are the worst!). You don't really need to mark each layer, but you do want to make sure that you've pressed down on it a bit. What I recommend is to take the full, filled cake and pass it the leveler over it again. It'll easily go up to 6" so just even it off and then you'll know for sure that your cake is perfectly level again to ice.
As I always say, if you EVER have any questions or problems, please don't hesitate to contact me.
Happy Torting!
Maureen
No, no no. The agbay is wonderful! It cuts evenly and is the only way I ever get even layers.
I am referring to when I go to assemble the cake layers with the filling. Like I said, Indydebi told me the problem is that the layers are not lined up correctly so I need to mark them.
When you use an Agbay, there is no reason to mark them because they are perfectly and surely level. I believe what Indydebi mentions works well when the cakes are not not perfectly torted.
I think the issue is that your filling isn't level.
No, no no. The agbay is wonderful! It cuts evenly and is the only way I ever get even layers.
I am referring to when I go to assemble the cake layers with the filling. Like I said, Indydebi told me the problem is that the layers are not lined up correctly so I need to mark them.
When you use an Agbay, there is no reason to mark them because they are perfectly and surely level. I believe what Indydebi mentions works well when the cakes are not not perfectly torted.
I think the issue is that your filling isn't level.
Hey Sweetheart Maureen,
I LOVEEEEEEEEEE my Agbay. Thank you so much for being so nice to me. And, the blade cleaners are really saving my fingers..... 
Hello Lenette
Maybe I can help! If your layers are perfectly even, as they should be using your Agbay, then the next thing to look at is your filling. I know that it is not always easy getting that filling perfectly even especially if you are using fresh fruits (raspberries are the worst!). You don't really need to mark each layer, but you do want to make sure that you've pressed down on it a bit. What I recommend is to take the full, filled cake and pass it the leveler over it again. It'll easily go up to 6" so just even it off and then you'll know for sure that your cake is perfectly level again to ice.
As I always say, if you EVER have any questions or problems, please don't hesitate to contact me.
Happy Torting!
Maureen
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