Anyone else struggle with leveling their cakes? I usually use a serated.knife but they still get uneven. Do you start from the edge of the cake or a little bit inward towards the middle and then start to level? I feel like then my cakes aren't straight if I do tires and they shift.
That’s one of the reasons I use 2” deep pans. Put the cake in the pan using the edges to rest the knife on . if nothing else invest in a Wilton cake leveler/saw
I just takes practice. Hold you arm tightly against your side to help keep the knife level. I don't quite understand what you mean by "a little bit inward towards the middle". You have to start on the outside edge, cut approximately 1/2 inch into the cake and rotate the cake as you cut, only a small depth at a time.
As I stack my layers, I use a level to test them. If it is a little higher on one side than the other, I press it down firmly with my hands, until it is level.
if you want -- speaking of toothpicks from a different thread -- you can insert them sticking out all the way around where you want to cut like tinker toys -- i'm dating myself hahahaha -- to provide a physical level and it helps avoid the dip down in the middle -- but if you keep the knife resting on the toothpicks and slow & steady go 'round and 'round with the cake on the turntable you will get the hang of it -- it's harder the bigger the cake is -- my cake knife is eighteen inches long -- and baking short layers is a also a great fix then all you have to do it level it rather than split it -- easy peasy
I absolutely agree with -K8, using a ruler and toothpicks to mark the sides of the cake is a wonderful way to get level layers. I did it for years, before I had enough experience to torte without the toothpicks.