What is the best way to tort and level a cake to get it even? How do I prevent it from shifting? I did my first tiered cake not that long ago and the top tier (6" round) shifted a little so it wasn't quite right. I am just getting in to cake decorating and am loving it so far. I am doing a wedding cake for my friend in Sept. and want to get it right before then and I am a little bit of a perfectionist. Would love any help! Thanks! 
i just use a serated knife straight through the middle.. iand cut off the top hump. im not sure if there a re any little tricks, but if you use bake even strips apparently that will leave you with a flat top so you wont have to level....hth
Another CC viewer recommended using flower nails in the cake when baking. Just place it into the cake, point sticking up (Dont forget to get it out before icing) . I tried it . It was some what ok. I think i should add a few more to see if it realllllllllllllllllly works. I made an 8" round. I think i should have added atleast two more flower nails in it. If you do have to cut off any cake always use a serrated knife.
i like cake strips so i don't have to cut the top to level.
when i torte, i stick toothpicks at the measured height and then start cutting.
the affordable wilton levelers don't work so well (in my experience) and i find toothpick guides a cheap and easy way to get nice even layers. the cake levelers that do work are pretty spendy.
diane
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