I'm just a dork. I used it to level and torte my 14 in round and it ended up cutting at an agle. At first I thought I had done something wrong so I decided I would be more careful on the 2nd layer. Well I go to level the top and notice it's going at an angle so I stop and readjust. Then when I go to torte it does it again so my layer is all jacked. I got it together. I hope the icing glues it together and it doesn't fall apart when I start stacking. It is the bottom tier and I'm using the sps system.

Has anyone else had problems with this tool or is it just me?

Hopefully everything else will go ok. This is my first 4 tier cake; it is for a dear friend's wedding Sunday.

Uh, it's a piece of crap, no question. I had one and got so tired of hacking the heck out of all my cakes with that thing that I just threw it in the trash. It's one of the most useless cake "tools" I've ever bought.

I bought an Agbay and have never looked back. That is the best cake tool I've ever purchased. It's spendy, but it will make your cake-torting life happy. I actually look forward to torting my cakes now!

I have the small leveler and use it on my 8" cakes. I use a long thin knife for larger sizes and cut slowly and turn the cake as I go. I know that some people use plain dental floss to torte a cake. Some cut beginning slits on four sides of the cake and slip the floss in and torte the cake. That sounds like it might be easy to do. I have read on here where people use that method to torte sheet cakes.

You're not a dork, it's the prior. The Wilton leveler is crap! I have an Agbay too. I really like it and it's a world of difference.

its a piece of CRAP... only because my mother doesn't allow me to say worse.. but I am thinking it!

I dream of an Agbay.. but don't make enough cakes to justify it yet!

Can't really say it's a piece of crap cuz that's all I use and it works. Now maybe for all those who have the fancy Agbay it does work better, maybe when I get sick of it I'll but one of those. A quick suggestion, I think that if you don't lift it at all not even a little bit and run it right through only moving side to side it should be ok.

I also don't think it's a piece of crap...at least for me. I use it and it works great. Are you adjusting the sides the same height? Also, I find it easier when you have the cake flat on a table and have the bottom of the leveler also flat on the table and just slide right through.

But everyone has their own comfortable methods....
good luck!

If you are not happy with it contact Wilton and tell them your problem. They may be able to have a resolution for you.

The one thing they have is good customer service.

Not to sound stupid but I always double and triple count where my blade is on both sides because I am notorious to being off a notch or two if I eyeball it and think "looks great" then I count and it's not.

I made sure it was even on both side and i had the cake and leveler flat on my island. It was my first time ever making a 14in so who knows. I love the smaller one by wilton. My other cakes turned out perfectly using it.

I would say I'd try it again, but I don't plan on making another cake that large anytime soon .

I Wouldn't have that piece of junk anywhere near me!!!!!
NO, it is NOT you. I 'inherited' one. Used it maybe 3-4 times in different sized, different kinds of cake. It *NEVER!!* cut straight. It's like a drunken sailor

I"m with Babarooskie & panchanewjersey . I've used mine for several years and never had any problems. I think the key is to make sure you are working from a sturdy level surface and use a slow sawing back and forth motion. True if you go too fast, that's when problems result. I don't know what I'd use without

I also have it, used it once and tossed it into the garage. I now used my cutco bread knife to level larger cakes.

I also bought the large leveler and thought it was useless, I tried it a couple of times then gave it to my cake decorating tutor to try....she said it was useless and it's now in 1 of her cupboards coz i've never bothered to go and pick it up

Just a thought could it be the consistenci of the cake, if you have a more dense or "compacted" cake,is easier to cut than one that is kind of spongy, I will like to know because, I have the wilton leveler and it wasn't working, but then I tried knife and I still having problems with the torting.

I think it's junk too. The blade is too flexible, it bends and twists. I like the little leveler for small cakes, but luckily I got an agbay for my birthday and I threw out the wilton.

I, too, have to agree the wilton large level is crap.

The blade twists very easily and you end up with a very wavy cut or a totally butchered cake.

I tossed mine in the trash wasn't worth the cake to keep trying to use it.

After seeing how frustrated the wilton leveler made, me, my husband got me an agbay! I was so happy I cried.

I couldn't bring myself to give the wilton one to anyone (I don't know anyone I hate that much) so I threw it away.

I also have the wilton large cake leveler but I love mine. I have been using it for about two years now and couldn't get along without it. Being a longer blade you must assure that you do not contact the cake with the middle of the blade and then press the feet to the table or it will bow up. But I have had no issues that were not operator error with mine.

Yeah...the Wilton one is no good. I was fortunate enough to get an Agbay for Xmas. It was all I wanted for Xmas, and I love it. Before that I used a thin serated knife, which is still better than Wiltons.

just checked the price for agbay will have to save for that one

I am throwing another vote in for the Wilton leveler being crap. I have used it a few times but now it just sits in the drawer. Right next to my Wilton ribbon roller which I have also found to be a useless piece a junk.

I found I can torte quicker and with better results using a long serrated bread knife.

I also have stopped using my Wilton leveler because I was ending up with butchered cakes. I use a long serated knife.

i agree, that wilton leveller is no good for cakes bigger than 8inch .. i just couldn't bring myself to throw it coz it's the very first thing my dh bought for me so it's just there hanging in thee kitchen

My Wilton leveler always cuts crooked. I thought it was just me...

...been there! I agree, it's crap!!!

I don't care for the Wilton leveler's either!

i DON'T USE THE LEVELER.. DON'T LIKE IT. I PREFER TO USE THREAD. NICE EVEN, AND I CAN SLICE AS THIN AS I LIKE.

OK - I thought I was the only one who couldn't use this big leveler! Has ANYONE found a solution to these 3 main problems with it?? (1) It's nearly impossible to get it started into the edge of the cake. (2) When and if it gets in there, it bows up in the middle. (3) The thing-y slips out of the notches in mid-slice!
This is one of the techniques that I really, really need to improve upon. Short of throwing it out and using my life savings for the expensive one, are there any suggestions??? thanks! Pat

Definitely CRAPOLA! There are always ridges in my cakes when I use it. Saving for an agbay!

I also could not make the Wilton large leveler work. And yes, I did attempt to keep it steady, hold it to the table, count the notches over and over, etc. I dreaded every cut and made many messes with this tool. I did as SharonK1973 said above and threw it out,as I also did not wish to inflict it on anyone else.

I LOVE my Agbay. No longer do I panic when I torte my cakes.

Without starting a controversy over mix vs scratch, I've been told by several people that cakes with the consistency of a mix without pudding are sliced pretty well with the Wilton, but that scratch cakes or mix cakes with things added to be more dense will not cut well.

I did like the little Wilton leveler.