Leveling, Trimming, and Torting the Cake
Be sure to freeze the cake as shown above before you start leveling, trimming, or torting the cake. It will make the cake easier to work with when cutting. |
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Leveling and Trimming
- If you have baked the cake and it has a domed or rounded top it can be still be flattened by leveling the top of the cake.
- Using a long serrated knife carefully cut just the rounded surface off the top of the cake. Be sure to cut level across the cake by gently sawing back and forth with the serrated knife.
- Lift the dome off the cake and set aside. Don't throw the domes away - they are great to nibble on while you finish your cake decorating!
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- After leveling the cake, trim off any crusty edges of the cake. You can use a serrated knife or a kitchen scissors works well also.
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Note: There are also cake levelers that can be purchased for leveling the cake. This tool can also be used for cutting the cake into layers.
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- If the cake has risen above the cake pan and all sides are at least level with the top of the pan, the cake can be leveled while still in the pan. Use a serrated knife that is at least as long as the cake is wide. Run the knife along the top edges of the pan as you cut across the entire width to slice the domed part off from the cake.
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Torting
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- Torting is the term used for cutting the cake into layers. To make sure the cake is cut into even layers, mark the cake where you are going to cut.
- Use a ruler and measure up from the bottom of the cake. Insert a toothpick half way up the cake if making two layers. Insert one third and two thirds of the way up if cutting into 3 layers.
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- Insert the toothpicks at the 12, 3, 6, and 9 o'clock positions around the cake for each layer being cut.
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- Using a long serrated knife, begin cutting the top layer of the cake at the 3 o'clock position (the 9 o'clock if you are left-handed). Cut in a back and forth sawing motion with the knife placed on top of the toothpick.
- Using the other hand to hold and rotate the cake as you cut, turn the cake counterclockwise as you are cutting, keeping the knife level and use the toothpicks at each position as your guide.
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- After you have cut through the entire cake, carefully remove the layer by using the flat side of the knife and the palm of your hand to lift the layer off. If the layer feels flimsy you can use a metal spatula for more support when lifting the layer off. Place it on a piece of wax paper or parchment paper.
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- Before assembling the layers, brush the excess crumbs off the surface of the layers using a soft pastry brush. This will minimize the amount of crumbs that can get into the frosting.
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Note: Square cakes can be torted in the same manner as a round cake. If you have a loaf cake that you want to layer, cut it lengthwise. With the knife blade horizontal, begin cutting on the right end of the loaf and cut across the entire length of the cake. If you are left-handed begin slicing on the left end of the loaf. |