Comments on: How to Level and Torte Cake Layers

By: Whitney

Whitney — Fri, 07 Oct 2022 04:07:18 +0000

In reply to Mary. Hi Mary! You can do either way, but I like to level the layers after freezing/thawing.

By: Mary

Mary — Mon, 03 Oct 2022 15:32:07 +0000

Hi Whitney,

If you were going to wrap and store your layers in the freezer, would you torte and level BEFORE wrapping them up or after they thaw/before you assemble?

By: Whitney

Whitney — Thu, 22 Sep 2022 04:05:55 +0000

In reply to PollyS.

Hi Polly! After leveling your single layers to make them flat and uniform, here are my favorite methods for filling and stacking cakes: https://sugarandsparrow.com/fill-and-stack-cake-layers/. After this I recommend crumb coating the cake and refrigerating it while it settles: https://sugarandsparrow.com/crumb-coat/ all of those steps should set you up for a successful smooth buttercream finish! Hope that helps and you’ll find more info on building layer cakes in the Cake Basics section of my blog and YouTube.

By: PollyS

PollyS — Wed, 21 Sep 2022 18:13:50 +0000

I seem to have trouble with bulging between layers. I have done the barrier ring before icing the layer. I’ve tried refrigerating the layers before icing. I, however, have never torted a cake. I’ve just used two single layers stacked. Any advice for beating the bulge?

By: Kelly

Kelly — Tue, 15 Jun 2021 09:59:57 +0000

In reply to Whitney. Thank you for the tip. I will try that next!

By: Whitney

Whitney — Mon, 14 Jun 2021 03:09:29 +0000

In reply to Kelly. I don't really have a quick fix for that one but I do find that if I cool the cakes to room temp, then wrap them in plastic wrap for a bit (usually overnight), the normally caramelized edges soften and make it easier to use the Wilton Cake Leveler. Hope that helps!

By: Kelly

Kelly — Mon, 14 Jun 2021 02:59:57 +0000

I have been using the wilton cake leveler and prefer it over a knife however, I rip or tear the edges of some cakes beacause the edges of the cake are hard, not over cooked but maybe just carmelized. Do you have a fix for this? I cut the cakes prior to freezing them just a bit after they have cooled.

By: Whitney

Whitney — Wed, 11 Nov 2020 03:39:36 +0000

In reply to Monica. Hi Monica! I never level off the sides but I know that some people do when the edges are too dark or crisp.

By: Monica

Monica — Tue, 10 Nov 2020 23:08:54 +0000

I’ve seen that some people level off the sides as well. Is it necessary?

By: Whitney

Whitney — Fri, 31 Jul 2020 19:52:39 +0000

In reply to Adriana. Hi Adriana! I've actually never tried cake strips before but I hear they work! I'd say give them a try and see. I always just like to level off my cakes to make sure they're super precise, so I don't mind having a bit of a dome.