Need Tips On Cutting Cakes In Layers
Decorating By Iluvtreats2 Updated 27 Apr 2011 , 11:14pm by Iluvtreats2
Im having problems with cutting my cakes in layers. do u cut in half when its a little hot or u cut while its cool? My cutting its not neat and cake is hard around edges.........
I gave up on trying to torte cakes (cut in half). I take 2 cakes, and stack them, putting the filling or icing in between. There are tools out there to help, like the wilton cake leveler, that's only a few dollars, all the way up to an agbay, which is really expensive. I level my cakes, and it works best for me when they are warm.
I don't know if that helps, but that's what I do.
Edna de la Cruz has a new tutorial on YouTube on this.
http://www.youtube.com/user/tonedna1?feature=chclk
If you do not have any of the fancy tools, try this: Place toothpicks all around the cake, a fraction shy of the middle. Take a long knife and rest it on the toothpicks and start cutting, using the toothpicks as a guide. Carefully lift the edge of the cake and slide a cake board under the layer for supportso that you can move it. Use the board to reposition the layerafter filling. Some people have used dental floss to cut the cake.
I bought the $5 wilton cake leveler that only has the wire and it was crap. So I just level my cakes like the video vharbin posted. Dense cakes I can level at room temp, but if they are a bit more fragile, like this yellow cake a bake, then I have to put it in the refridgerator before I attempt to torte it.
I disagree with some of the others here. I have the inexpensive wilton leveler, and I use it on every cake I do, 10 inches or smaller. I think it works fine. I usually cut a little slit with a serated knife just to get it started and then drag it through. Easy peasy! An Agbay cost $200-$300, the Wilton is $3 at walmart. I say give it a try! 
I have to wilton leveler and it work good for me.. i bake, then let the cake sit for about 1-2 hrs.. allowing it to be completely dry then i slide the wilton leveler and it cuts perfect and is cheap... before i started to use the leveler i would use the knife and my cake would come out uneven.. i think that leveler is great for beginnger bakers.. LIKE ME :0p
I also use the small Wilton leveler and it's okay. I freeze my cakes so I level after they've defrosted a bit. I have less tearing that way. I also have the Wilton Ultimate Leveler. I tried it once and hated it. My hubby has tried fixing it so it won't bow as much, but I refuse to try it on a cake I'm making for someone else. If I was in business and or making a lot of cakes, I'd get the agbay.
thanks Guys for ur tips and advice..............
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