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How to Level Torte Fill a cake – Cake Decorating Basics
The secret to making a perfectly decorated cake is all in the basics. Once you’ve mastered the art of how to level torte fill a cake perfectly the rest is easy peasy. I share with you a few easy simple and proven tips and tricks that will help you master the basics effortlessly.
- Cake Boards
- Off set spatula
- Bench Scraper
- Piping Bagor Zip Lock bag
- Cake Leveler or Serrated Bread knife
Let’s start with how to level a cake
In my opinion, not leveling a cake right is one of the reasons why we have those bulges around the cakes.
Cutting too high as shown below feels like your gaining some height but your not, your just creating a gap between two layers for air to contract and expand with the temperature. I have very simple methods for you based on how new you are to cake decorating.
First Method is plain and simple.
- Find the edge of the cake where the dome is just rising.
- Next, Anchor your knife into the cake, place your hand on the top as shown. Keep the knife straight exerting some pressure but not moving much. Rotate the turn table, and let the knife guide itself deeper into the cut rotating until you reach the center.
- You should have a perfect level cake. Flip it on the cake board, bend so the cake is at eye level and check – or use a cake leveler to do the same.
- If you do have to work on it again.
Note – Sometimes just adding a thin piece of cake might do the trick. If you continue to keep cutting too much you will loose height on the cake.
Second Method is probably more applicable to those who tend to loose a lot of cake on the first method.
One of the best ways to level your cake is to bake your cake high over the cake rim (using extra batter) then use the top rim of your pan to cut right thru giving you a perfect edge. However, you also use a lot extra batter in the process and it leads to a lot of spare cake for cake pops. Because the problem is that most standard cake recipes will give you the exact recipe that your cake bakes up to or below the cake rim. Right?
So it’s back to the traditional bread knife. BUT; here’s an easy trick I want to share with you. Though your cake does not bake over the rim, you can still use the rim to cut the dome off. Here’s how.
- Find some similar objects around your kitchen, like a cap of a mason jar, a sauce bowl, steel bowl. What ever will work to create height below your cake.
- Place it in your empty cake pan.
- Then place your cake on top.
- Now your cake should be high enough that you can use the rim of the pan to cut the dome off.
- Just let the knife rest on the rim and cut thru.
- And you should have a leveled cake.
How to torte a cake
I usually make three layers with a single baked cake or four layers with a two layers baked cake.
I find the best way to get equal layers is to use toothpicks or cocktail sticks as guides. That’s what I’m going to show you here.
- Place toothpicks at equal heights (approximately)
- Using the toothpick as a guide. Cut right in between the toothpicks.
- Hold your hand on the cake top, anchor you knife and start turning the cake moving your knife every so lightly.
- The turn table will help guide you. Try to keep the knife straight and not at an angle.
- Make sure you know which layer is the top, middle and bottom so you can put them together the same way again.
How to Fill a Cake
- If you using all buttercream you can just add buttercream with a spatula and smooth the top
- If you have a soft filling like a fruit or mousse filling then you need to pipe a buttercream dam around the edges as shown below.
- The buttercream border helps keep the filling from dripping the sides of your cake.
- Fill buttercream in a zip-lock bag or piping bag ;cut a hole at one edge and make a border.
- Next add filling in your layers.
- Make sure to line the toothpicks again so the layers line back the way there were giving you a leveled cake again.
Save this Tutorial on Pinterest for later
Once all your layers are lined up – remove toothpicks and crumb coat the cake.
A crumb coat is a first or base layer of icing on a cake. Often referred to as dirty ice because of all the cake crumbs that come in contact with the first layer of icing. Usually we use about two to three layers of buttercream on a cake before we do any final decorations or draping with fondant.
I recommend to chill the cake really well after you do the crumb coat. This will help all the buttercream in a around the cake firm up. So they will not move when you have to use a firm grip on the scraper with the second and third layer of cake.
After the Buttercream layers you should have a cake looking like this. You can learn how crumb coat and ice the layers to get this smooth edge in my post here. How to get Sharp Edges on Buttercream Cakes.