Level Tort Fill Ice

Leveling - Torting
Filling the Layers
Icing the Cake

After the cake has cooled at least on hour you'll need to level the top of the cake. This can be done in one of two ways.

Using a Serrated Knife.
Place the cake on a circle board, then place the board on a trim n' turn decorating turn table. while slowly rotating the stand, move the knife back and forth across the top of the cake in a sawing motion to remove the crown. Try to keep knife level as you cut.

Using a Cake level.
Position the ends of the cutting wire or feet on large leveler into the notches at the desired height. With legs standing on the work surface, cut into the crusted edge using ad easy sawing motion, then proceed by gently gliding through the cake.

Using a Serrated Knife.
Measure cake sides and mark with dots of icing or toothpicks all around. Place on hand on top of the cake to hold it steady and rotate the stand. While slowly turning the cake, move the knife back and forth to cut the cake along the measured marks. Repeat for each additional layer.

Using Cake Level.
Torting is easily accomplished with the cake leveler, Simply follow the same direction as for leveling.

Separating the Layers.
Carefully slide the top torted layer onto a circle board to keep it rigid and safe from breakage. Repeat for each additional layer to bottom.

Filling the Layers.
Fill a decorating bag with medium consistency icing and use a large round tip, like tip 12 or simply use the coupler with out mounting a tip.

Starting with the bottom layer, leveled side up, create a dam or circle of icing just inside the edge of the cake. Creating a dam is an effective way of preventing the filling from seeping out when the layers are replaced to create the dam, squeeze a circle about 3/4 inch high and 1/4 inch from the outside edge.

Fill the dam with icing, preserves of pudding. Place the next layer on top, making sure it is level. The weight of the layer will cause the circle of icing to expand just right. Repeat until all layers, except the top, are assembled. Place the top layer leveled side down, so the top of the cake is perfectly smooth and level.

Icing the Cake.
Using a Spatula.
The trick to keeping crumbs out of your icing is gliding your spatula on the icing never allow it to touch the surface of the cake. lace a large amount of thin consistency icing on the center of the cake top. Spread across the top, pushing toward edges.

Cover the sides with icing. Smooth sides first by holding the spatula upright with the edge against the side, slowly spinning the turntable without lifting the spatula from the cake's surface. Return excess icing to the bowl and repeat until sides are smooth.

Smooth the top using the edge of the spatula. Sweep the edge of the spatula from the rim of the cake to its center. Then lift it off and remove excess icing.

Rotate the cake slightly and repeat the procedure, starting from a new point on the rim until you have covered the entire top surface.
Smooth the center of the cake by leveling the icing with the edge of your spatula. For easier smoothing, it may help to dip the spatula into hot water, wipe dry and glide it across the entire surface, Set the cake aside and allow the icing to crust over for at least 15 minutes before decorating. At this point you may also lay parchment paper on the iced cake top and gently smooth with the palm of your hand. Or you can use Viva paper towels or if you want a textured look you can use paper towels that have markings.

Using the Icer Tip.
Trim a 16 inch featherweight bag to fit tip 789. Fill bag half full with icing. Hold bag at 45 degree angle and lightly press tip against cake.

Squeeze a ribbon of icing in a continuous spiral motion to cover cake top, with last ribbon forcing icing over edge of cake top.
To ice the sides, squeeze icing as you turn the cake slowly. Repeat the process until the entire cake side is covered.

Smooth the sides and top with a spatula same as above.