|
Decorating 101:
Level, Trim & Tort Cake Layers |
|
 |
|
 |
 |
A cake is
put together in several ways. As a:
 | Single layer cake;
|
| Multiple layer cake
where each one is placed upon another with a filling in between; and, |
| Multiple layer cake
where one or more layers are cut into two or three thin disks, called "torting",
with a filling in between each one.
|
|
Leveling, trimming
and optionally, torting the cake layers are done
before assembling and filling and
frosting them with
buttercream or any other
type of
icing. Even the smoothest icing will not overcome a lopsided cake.
Leveling, trimming
and optionally, torting
can be done for all cakes, even for
shaped ones like a bear cake; you may need to
even the bottom part so the cake sits right on its serving platter. Cakes look
better and the layers stack better because it makes them flat and more uniform.
Leveling
removes the crown from the cake so the
layers won't crack or slide off one another when stacked.
If the top of the cake is crusty, leveling the top will take care of this. Trimming
gets rid of any hard edges, which are difficult to frost.
A cake can optionally have each layer cut
horizontally into multiple ones, called torting. By simply
cutting a cake layer into horizontal ones, you can enhance its taste and impact.
"Tort
cakes" are an example of this. Once the cake is divided, each
thin layer can be filled with jam, cooked fruit, or whipped cream or a
combination. However, it is not advisable to
split layers and fill the wedding cake layers. They may slip while you are
delivering the cake. Just put filling between the layers.
|
STEPS:
LEVEL, TRIM & TORT:
Before you
start:
there are several baking pointers to review
1.
Level and trim
the cake layer
2.
Divide cake layer(s)
into one or into multiple (tort), horizontal thin layers
3.
Cut the number of layers desired
4.
The first layer, after
cutting, is ready to be removed from the cake in a certain way so
as not to crack.
5.
After completing Steps 1 - 4, above, the next step is to
fill the cake layers,
line up the cake layers when putting back together,
frost
or
glaze
the cake.
Tools used:
There are tools that can be used to
help you level, trim and tort, but a sharp, serrated knife is still my
favorite one because it works well and is easy to handle. I use my kitchen
shears to trim the cake with. But, each to their own!
|
A sharp,
serrated knife,
which is the classic tool and one that I prefer.
It should have a blade long enough to reach
all the way through the cake. |
|
Kitchen shears work well for trimming a cake.
|
|
A
cake leveler,
available from cookware stores. |
| If you use the wire cake leveler, set
the wire to the proper notch on the legs to correspond to a height
that will remove the crown only. Move the leveler back and forth
across the top of the cake in a sawing motion. Be sure the cake and
the ends of the legs of the leveler are on the same level surface. |
|
Trim a cake its pan. |
| Another trick to place
the cake layer back in its pan and, if necessary, raise it slightly
with cardboard rounds to evenly trim the top. Use the rim as a knife
guide and cut in a gentle sawing motion to cut the top so it's flat. |
|
A piece
of stretched dental floss, wire or fishing line
can be used to level and/or cut a cake into even layers without a lot of
crumbs. A turntable is not necessary.
|
| Wrap each
end around Lego block holders or a short wooden dowel. If using legos,
build up each side to the exact height desired, making both sides
even. Snap down a Lego on top to hold the floss taught, and run it
through the cake with a sawing motion. Be sure the cake is on a
non-skid surface. Position the ends
of the cutting wire into the side notches to reach that height. Keep
the legs standing level on your work surface, and cut into the cake,
using an easy sliding motion. |
|
BEFORE YOU START with Step #1, leveling, trimming and
optionally torting a cake, there are several baking pointers to review:
| Bake a cake
using my
layer cake tips. Remove cake pan(s) from
the oven and place on a wire cake rack for 10 minutes. Unmold to the same rack
to cool. |
| Let the cake cool for at least one hour before
leveling and torting; the longer the better.
|
| If time permits, the best way
is to freeze the cake for 4 to 24 hours
before cutting. It makes the
job easier and the layers will hold together better. If the cake
layers are frozen, you can trim them as is or let them slightly thaw in their
wrappers before doing so. If too frozen for your liking, cover again, leave at
room temperature and wait until it is easier to do.
|
| When your cake is ready, it's time to proceed
to the next steps of leveling and torting it. This prepares the cake for
filling and icing
it afterwards |
STEP #1.
Level and trim the cake
layer:
Place your cake layer on a flat surface.
| The best way to level a cake
is with a sharp, serrated knife, but a cake leveler can also be used. If
using a knife, start by placing your free left hand flat on the cake's top
(if right-handed) to steady it. Put the knife where you want to start, and
turn the cake counter-clockwise as you move the knife back and forth
across the top of the cake in a sawing motion to remove the crown. Be sure
to hold the knife parallel to the surface which the cake is sitting on.
Make sure the layer is even before torting, if desired.
If you use the wire cake leveler, set the wire to the
proper notch on the legs to correspond to a height that will remove the
crown only. Move the leveler back and forth across the top of the cake in
a sawing motion. Be sure the cake and the ends of the legs of the leveler
are on the same level surface.
Sometimes when you bake a cake, the edges end up a
little crusty. Some people prefer to leave the "hard parts" on, but I find
that I can get them off fastest and easiest (without ruining the shape or
detail of the cake), by using my kitchen shears (scissors for food) to
take off the rough edges. But, a sharp, serrated knife works well, too.
I save the cake's trimmings for my kids. They love to
frost them and eat as snacks! |
STEP #2.
Divide cake layer(s) in
half or into evenly sized multiple (tort), horizontal thin layers:
Before
cutting, determine how many layers you need from a single layer, and mark
the height of each one to help guide you:
| Use a ruler to measure the height of the
cake. Insert about 4 toothpicks on the outside, half way up the side of
the cake to cut a layer in half horizontally or where you want the
levels. Use a ruler to measure, if necessary. Place toothpicks at 12, 3,
6 and 9 o'clock. For a 3-layer cut from one layer, insert two rows of
toothpicks, 1/3 and 2/3 of the way up the side. Do this all around.
Remove them after cutting. |
| If you don't have toothpicks to serve as
guides, make a small horizontal shallow grove in the side of the cake
with the small paring knife. Use a ruler to measure, if necessary.
|
|
STEP #3.
Cut the number
of layers desired. There are a couple of tools to use to
level, trim and tort a cake:
 |
 |
|
After the cake has cooled,
tort (cut) the cake layer using a serrated knife. This cake baked flat
so it did not need it's top leveled. |
If cutting one
layer in half: with a sharp, serrated knife, start by placing
your free left hand flat on the cake's top (if right-handed) to steady it
and turn the cake counter-clockwise as you cut with the knife in your
right hand.
When cutting, use the guides previously
set-up: rest a serrated knife horizontally on the toothpicks at 3 o'clock
(9 o'clock if left-handed) or use the grove.
Keep the knife parallel to the tabletop,
move in a gentle sawing motion gradually towards the cake's center, as you
turn the cake counter-clockwise.
Do not move the knife from side to side;
hold it level and only move it away and towards you as you turn the cake
into the knife's path. When done, remove
the layer.
If cutting
multiples layers from one layer: start from the top to make the
first cut, removing it as you are finished
cutting. Then, progress to the next layer down.
If the layers are crooked, do not trim them
because they have to fit back together again
perfectly when filling. (More advanced bakers, trim them and fill
in the blank spaces with more icing.) It won't show when you frost the
cake.
When a cake layer must be split
into multiple layers, always place the cut side of the layer in the
middle, never at the top or bottom. This way, no crumbs are visible and
the surface to be frosted will be smooth and even. |
STEP #4.
The first
layer, after cutting, is ready to be removed from the cake in a certain way
so as not to crack.
|
 Q:
Why does my cake crack and dome on top when baked?
A: The most common reason why cakes peak
and then crack is because during baking, the edges of the cake bake and set
faster than the middle. The middle then has more time to rise from the
leaveners before setting, causing a peak. Magi-cake
strips, which are moistened and cool the sides of the pan so the
batter bakes evenly, can be attached to
the pan's sides before baking to prevent this from happening during baking. |
To remove,
carefully slide the knife out with the layer in place. Another way is to
slide a cardboard round, removable pan bottom or a rimless cookie sheet between
the top layer and the next one down. Ease the cake layer on by wiggling it up
and down a bit; you don't want to push it in between the layers because the top
layer could break. Then lift the cardboard off and the top layer will come right
with it. You can leave it on the cardboard until needed.
Another way, if the cake is sturdy
enough to be lifted off, is to use your hand and the knife's flat side and place
flat on a piece of waxed paper.
STEP #5.
After completing
Steps 1 - 4, above, the next step is to
fill the cake layers,
line up the cake layers when
putting back together, frost or
glaze the cake.
|
QUESTION:
Hi! I need to make a devils food cake approximately 12x17. I purchased a
12x17x3 baking pan; but now I'm stressing out about torting such a huge
cake. As I'm
torting the cake, I was planning on slipping a thin sturdy foam core board
(dusted with cocoa powder to prevent possible sticking) under the cut layer
to remove it. CONCERN: I'm afraid the cake layer is going to stick to the
board when I transfer it onto the the filling layer. How do you coax the
cake off the board without breaking it?
ANSWER:
When torting cakes, it is best to use something
under the thin layers, like the board you mentioned. The crumbs from the
cake keep it from sticking to the board quite well. If this is your first
time, slip the layers onto the board and then freeze solid. When you are
assembling the cake use them straight from the freezer and they will thaw by
the time you have the cake filled and are ready to ice...BUT they are much
easier to handle. I have been able to torte and transfer 16-inch round and
square wedding cakes as well as full sheet cakes (26x18) with success doing
it this way. Take your time and don't rush the process and you'll do great!!
Happy Holidays! Tami |
|
