Learn How to Make a Layered Cake — Level, Torte, Fill and Layer

March 29th, 2014 by Emily Tatak

New to making layered cakes? Been intrigued by, but too intimidated to try, the multiple layered tall cakes that are all over Pinterest? We’ve made two videos to help you easily make beautiful layered cakes.

Whether you’re baking a cake for a special occasion or a small gathering, you want great results. But sometimes your cake comes out of the oven with a domed top, called a “crown.” If your cake isn’t level, it will be difficult to layer and stack. You can’t make up for significant variation in height with icing, as that just brings more trouble — your layers might crack or break.

We thought a video might help walk you through the easy process of leveling your cake, while also showing you how you can torte your cake. Torting is the process of splitting or cutting the layers of your cake to make two or three layers. (The name comes from its resemblance of a torte dessert.) Torting allows you to make a taller cake by adding additional filling between the layers. Layering and torting are done using a cake leveler or knife, and doing so gives you a more uniform cake.

Once you’ve leveled and torted your cake, you’re ready to fill and layer your cake. Tall cakes are very on trend right now, and you can add height (and delicious flavor) by adding filling between your layers of cake. While this is another easy technique, it brings a wow factor to your cake. You’ll be so proud when you cut into your cake to reveal multiple decadent layers of cake and filling. But there are tricks to making this easy, especially if you’re going to fill the cake with a special filling, like custard, fruit, jam or jelly. I tell you how to do it right.

I hope these tips and tricks make it easier for you to make a filled cake with several layers. Give it a try and let us know how it went — just leave a comment! We love to hear from you.

 

Emily Tatak Emily is an Assistant Culinary Specialist in the Wilton Test Kitchen and is a Certified Wilton Method® Instructor. Some of her responsibilities include evaluating new and innovative products before they go to market, quality control testing of current products and creating delicious recipes for packaging, public relations, Wilton.com and Treatology.com. She has also appeared in numerous instructional videos for the Wilton YouTube channel and Creativebug.com. With all these responsibilities there is never a “normal day” in the Wilton Test Kitchen. When she isn’t baking in the test kitchen, she’s at home testing new recipes on her family and friends.

7 Replies

  1. Melissa says:

    What is inside the piping bag? Buttercream or royal icing?

    • Emily Tatak says:

      There is medium consistency butter cream in the decorating bag. I would not recommend using royal icing to ice your cakes. Royal icing is mainly used to make 3D flowers or to cover a cookie.

  2. Trudy says:

    I have tried using a butter cream filling with strawberrys and the filling or strawberrys start buldging out the sides. am I pressing down to hard when frosting my cake? I am making a 3 layer wedding cake. I am using your wilton 10″poral separator set.

    • leesa says:

      I always pipe a ring of Buttercream a half inch in from edge. Used a large tip to get height. Then fill in filling. The bc acts as a dam for the filling.

  3. Christine Militello says:

    I recently purchased the easy layer 8 inch round cake pans. I cannot read the recipe that they came with the print is far too small. I can find no info on baking oven degree or how much to fill the pan or time to bake the cake. I use box cake mixes.

    • Desiree Smith says:

      Hi Christine,

      They should bake at 325 for 18-20 minutes, regardless of using a box mix or a recipe.

      Happy Baking!
      Desiree

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