Advice on making multi-layered cakes

buggles

I am baking two 9-inch round chocolate cakes that I'd like to split and fill with chocolate mousse (so, four cake layers and three filled ones). After I bake them, is there a recommended way to split each cake round horizontally?

I don't have one of those cake levelers to use. Would it be best to go out and get waxed floss and toothpicks? Or can I simply use my serrated knife and yield decent-looking results?

Also, should the cake be room temp., refrigerated or frozen?

Thanks!

melbride2005

I've always used a serrated knife when doing that.  It may not be the best way to some, but I'm fine with it.  Just take your time.

I normally do it at room temp, but now I wonder if it would be easier to cut when they're frozen...curious to hear feedback. 

maeghan21

I've cut them both at room temp and frozen. They each have their benefits but aren't really any easier I guess when it comes down to it.

I use a bread knife. It's what I had on hand and then one day I was telling our local baker how I needed to get one of those cake separators and she scoffed at me and told me to spend money on fun gadgets, not ones that are useless.   I thought about it and decided not to get one. I've cut many of cakes without it. If you flub a little and it is uneven, you just fix it with a little filling or mouse in your case. Make sure to turn use the bottom layer of your cake for the top layer so it's nice and flat.

Budnotes

You could put it in the freezer for a little while.  It will help make it easier to cut.  Definitely use a serrated knife - and a long one if you have it.  It would be best to do it on a turntable if you have one.  You shouldn't  use a "sawing" method to cut the cake (it will make lots of crumbs).  If you have a turntable, press the knife into the size of the cake and giving it constant even pressure, turn the cake until it is completely cut through.  Good luck!

catskitch

I think there's a trick to stick toothpicks around it to use as a guide

eta: noticed that you did say toothpicks already..sorry. I use a serrated bread knife to cut mine as well. I've never frozen them, only at room temp.

Pecswife

I cut mine cold. Not frozen.. but very very cold. Too frozen you will cut yourself or get a crooked layer.  

I use a leveler sometimes but if I am too lazy and it is only a 9 inch cake I use a knife.. now I have cut it crooked.

I have also used an unwaxed floss before and that is the best. I just measure the inch up the side of the layer and I mark it with the floss.. I tighten it. Then I take a serragated knife if I feel resistance (sometimes the cake is still too cold/frozen to cut through) and I cut through about half and inch. I then repostion the floss and carefully pull it in a circle and pull it towards me.

I hope this makes sense. It is hard for me to explain. lol.

Else for the toothpicks.. they help to mark the sides of the cake. Before you dissemble it after you have torted it you place toothpicks lined up the cake layers. Then you remove your layers.. fill and place the layers back with the toothpick lined up again.