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| A serrated knife or the Wilton Cake Leveler also may be used to cut a cake into multiple layers. Torting adds extra height, drama and taste to the cake when the layers are filled with icing, pudding or fruit filling. |
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| Using a Serrated Knife |
 Measure cake sides and mark with dots of icing or toothpicks all around. Place one 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. |
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| Using the Wilton Cake Leveler |
 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 an easy sawing motion, then proceed by gently gliding through the cake. |
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| 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. |
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