I am having trouble torting sheet cakes. They do not come out level. I have a wilton leveler but it bends in the middle one side of the cake fat and the other end is thin, is there something I am doing wrong I don't have this trouble with smaller cakes. Please help
When I did an 11x15 for my daughter's birthday, alot of people told me don't even bother torting and I didn't. I think you will save yourself undue stress just to do two layers of regular cake.
I just torted a 12 x 18 sheet cake last weekend - I also use the leveler. If I notice the cake is still uneven I add more filling in that area, add the top layer, then add the frosting a little thicker in that same area to make it more "level".
I think the next time i will just make two layers so i don't have to cut it. The cake its self is level the layers are not cut even. Its a freebe so they will have to live with it i guess.
I torte 12 x 18's alot. The leveler is bending in the middle of the cake. I put my filling in as usual then I just make sure when I put the top back on I put it on backwards. In other words, I turn it the opposite way that I took it off. Hope that makes sense to you. Then I frost as usual leveling that way also.
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