Torting

Torting is the process of slicing a single baked cake layer horizontally into two or more thinner layers, so filling can be added between each one. It is different from leveling, which trims a dome off the top, though the two are often done back to back on the same cake.

A cake is usually torted with a long serrated knife guided by hand, or with a wire cake leveler set to cut at a specific height, rotating the cake against the wire or blade to keep the cut level all the way around. Torting turns one thick layer into two thinner ones, which lets a decorator add an extra layer of filling without baking additional cakes.

Look for a leveler with adjustable height settings if torting layers thinner than what a knife can consistently manage. Chill cakes before torting, since a cold, firm cake slices more cleanly than a soft, warm one. A common mistake is cutting freehand without a guide, which often produces uneven layers that are thicker on one side than the other.