It Could Stop Me From Decorating Cakes
Decorating By nikki72905 Updated 7 Jul 2008 , 1:39am by DebBTX
I've always used the small Wilton leveler and it works fine as long as I make sure and count to make sure both sides of the wire are at the same score mark on each side of the leveler. If I ever do have trouble with it cutting into the side of the cake for torting, I just use a knife to score the side of the cake at the height I need, then slide the cutting wire in at that point.
I also have a small torpedo level with the little bubble to show where level is. I use this on top of the cake after I have added my filling and replaced the top layer. Then I can just press down a little here or there where needed until all is perfectly level.
HTH
Home Depot. They sell thin strips of aluminum. They come in various hgts. You get a strip kind of bend it in a U slide your cake in, and let the alum be your guide.
Brilliant Mike! Off to HD tomorrow!
Call me goofy, but I quit cutting my cakes to level them years ago.
When I take a cake out of the oven, I immediately put a paper towel or a piece of parchment paper over the top and place something heavy on top to level, usually a cutting board. I only leave it for about 5-10 seconds.
This makes the cake nice and level! I do this with cupcakes as well.
Call me goofy, but I quit cutting my cakes to level them years ago.
When I take a cake out of the oven, I immediately put a paper towel or a piece of parchment paper over the top and place something heavy on top to level, usually a cutting board. I only leave it for about 5-10 seconds.
This makes the cake nice and level! I do this with cupcakes as well.
I've tried that and it does work just like you say it does. But I don't like the "brown skin" on the top of the cake showing up in the middle of my white wedding cake, so that's why I trim anyway.
I got rid of my small Wilton leveler. I just couldn't get it to work for me. I now use the large Wilton leveler. It's serrated and does what I want it to do.
I got rid of the small leveler for that same reason. I bought the large, serrated one and it works great. I usually level my cakes while they are still on the cooling rack....not a good idea b/c if the rack is bent at all the cake comes out lopsided. Now I lay them on the counter or table on a cakeboard to level them.
I don't make enough cakes to buy the Agby, and I have heard terrible stories about the Wilton leveler. And I had my first wedding cake to make last summer. I had remembered a long time ago on Martha Stewart her demonstrating torting a cake with unscented floss. Then I came on CC and asked further questions about it.
What you do is have a large piece of floss, wrap it around your cake centered in the middle, and cross the string in front and pull until it cuts all the way through. It works like a charm every time! Perfecly even (at least from what I can tell!) and I use that method all the time now.
Cheap and effectve!
I love all the ideas because I have problems with my small and large Wilton levelers. Both seem to 'grab' onto the cake in places and kind of hang up. The large one is worse because then the blade bows and I get this hump in the center of the bottom layer. It just makes it so hard to get the filling on and then get the top to sit level after that. I like all of the ideas here and can't wait to try them one by one until something works for me. I've also heard of something similar to Indydebi's (I think it was her!) box method. If you have a typical size you torte to, then get two pieces of wood to that height. A good length so you don't have to keep moving them. Wrap with something so they are food friendly. Then just lay them on either side of your cake. Rest a long knife against both pieces and they will keep you level as you slide through.
When I first got started about 2 years ago, I ran out and bought the small Wilton leveler and always had problems. The next 40 percent off at HL, I bought the large leveler. I only have a small amount of problems with it. If the preset heights aren't right, I will put a cake board under it to get the correct height.
I now use the little one as a ribbon roll holder. Works great for that!!
I use the small wilton one as well. Hate it! Or just maybe it's me. I always seem to have torn up rough edges afterward. I might have to get the larger one, seems everyone likes it a great bit better. I love reading all the little tricks of the trade, it keeps things interesting.
My problem is that I can't find a knife long enough to torte the big cakes. I have the Wilton large leveler also and I find some of the same problems with it that have been mentioned previously. I hate torting cakes and to get around it, I bake small individual layers instead.
lillielu
To level, I bought a leveler that is about 6" long from Lowes. After I cut the cakes, I lay the leveler on the top of the cake layer and watch the bubble. Trim if needed. I then turn the cake and lay it back on top, and watch the bubble. It lets me know where I need to trim more off. By the time the bubble remains in the middle, no matter which side is facing me, I have a perfectly level cake.
Hah! If I were using that, I'm sure by the time my bubble remained in the middle, there'd be no cake left! I'm so unsteady. I always like to level mine in the pan. I don't do much torting, which is probably a good thing. 
My problem is that I can't find a knife long enough to torte the big cakes. I have the Wilton large leveler also and I find some of the same problems with it that have been mentioned previously. I hate torting cakes and to get around it, I bake small individual layers instead.
lillielu
I have a niece that manages a nat'l chain cafeteria. When their beef carving knives get too dull to cut beef, they are still sharp enough to cut cake, so she gives them to me. The blade on those suckes are 14-15" long, so I can tort a 16" round and a 12x18 sheet ... I can tort my 14x22 sheet if I'm real careful!!
For anyone that needed ideas for a leveling "sword", I tried to check the web address of the fantastic kitchen store where I bought mine. It is not listed on their online shop.
So I checked on www.cakedeco.com
They have one that looks very similar. It is the 16" wood handle knife. You have to look under Baking Utensils, then knives. It is on page 5. The item # is 784696. It will show 3 knives in the picture. It is the longest one.
I'm telling you it is like holding a sword. 
Be careful, it is really sharp.
-Debbie B.
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