Leveling: Start with a cooled cake on a Cake Circle or a flat surface. The domed side should be facing up.

Lightly press the palm of your hand on the top of the cake to prevent it from moving. Using a slow sawing motion, slice the dome off with a thin serrated knife. Try to cut off as little as possible to maintain the height of your cake. Make sure to keep the knife level.

Use the serrated knife to lift the dome slightly, then slide a Cake Circle underneath to remove the dome. Set the dome aside for later use (extra cake can be frozen to use for trifle layers or cake pops).

Torting: Start with a leveled cake. View the cake from eye level and score the side lightly to create a slicing guide. If needed, use a plastic ruler to determine the halfway point.

Similar to leveling your cake, lightly press the palm of your hand on the top of the cake and use a slow sawing motion until you slice through the cake (pause in intervals to check that you knife is level with your guide).

Slightly lift the layer with the knife and insert a Cake Circle or a Cake Lifter to safely lift off the layer.

Torting with a Turntable: Start with a leveled cake. View the cake from eye level and score the side lightly to create a slicing guide. If needed, use a plastic ruler to determine the halfway point.

Place the cake on a turntable. Using the score as a guide, make a shallow slice while keeping your knife level. Turn the turntable slowly while moving the knife toward the center gradually until the cake is split.

Slightly lift the layer with the knife and insert a Cake Circle or a Cake Lifter to safely lift off the layer (if you have a turntable, you can use this same process to level your cake).

Hint: If you?re uncomfortable using a serrated knife or simply cannot get level results, consider trying a Cake Leveler. This tool has several notches so that the cutting wire can be adjusted to the proper height. The tool?s feet are always level with the surface, ensuring that your cuts are straight and uniform.