cami5271 posted a thread, "LOVING Wilton's New Cake Marker Tool!" and I immediately saw that I could combine this tool AND the "lock your arm" knife-tort technique on the Sweetwise Inc. video (first 4 minutes of the video): "How to Level Tort and Fill a Cake":
I purchased the Cake Marker, and used my 12" Winco serrated bread knife, an IKEA wooden lazy susan turntable, and 14x20 Wilton cookie sheet (my cake lifter for the large torted layers) --total cost for all 4 tools: $35
This weekend I made my largest cake project to date. 14", 12", 10", 8". I took photos using the cake marker to create a level "score" around the circumference of each cake. Then used my knife in the "lock arm" position to tort each cake following the "guide" of the cake marker line, then used the cookie sheet to lift the torted layer. Made a super-stiff buttercream dam and put in a full 1/4" of filling, then slid the piece off the cookie sheet back onto the cake.
Here are photos of a very moist, 10" lemon poppyseed cake with LOTS of crumbs. (I was taking the pics with my left hand so didn't dare try it on the bigger cakes!) Look at the beautiful result.
- rsz_pic_1_cake_marker_to_score_cake_for_torting.jpg ( 100 KB)
- rsz_pic_2_using__knife_to_tort_cake.jpg ( 106 KB)
- rsz_pic_3_lifting_off__cookie_sheet.jpg ( 105 KB)
- rsz_pic_4_finished_cake.jpg ( 109 KB)
Lemon Poppy Seed Cake:
1 box Duncan Hines Lemon Cake Mix
4 oz. box lemon instant pudding
1-1/3 cups water
4 large eggs
1/3 cup oil
1 tablespoon poppy seeds
My husband went to the store and bought me an assortment of cake toys for Christmas, that cake marker was in the bunch, I have not used it yet.
LOVE this tip, especially the part where you mention using a COOKIE SHEET to lift the cake! How genious is that! And they can handle much more than just a 10" cake. Very cool.
Thanks for the tips, and thanks for bumping this tread up!
And yes, I do have a french canadian accent when I speak, I think it shows when I type too lol! ;-)
Then, by chance, I happened upon this forum, and found this thread. This idea seemed fantastic. So when the cakes (which would have been almost perfectly level, except that it turns out my oven is not, since the granite counter was installed) came out, I was able to level and torte them just about as perfectly as I could have imagined--and due to the uneven oven situation, the layers were thin. With this method, it was no problem.
Seriously, I'm still amazed by it.
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