I have a very large cake on my hand for the pink ombre cakes. They end up being mini cakes, but at first I start with a 16 inch cake. I wasn’t quite sure how I was going to make it level, and since you see all the layers, it was important to make them pretty consistent. So, I came up with, as far as I know, my own technique. All you do is measure the height of your cake and stick toothpicks in all around the outer edge of the cake at the height chosen (mine were 1 inch). Then, using a serrated knife, cut at the level of the tooth picks. I kept rotating the cake as I was sawing back and forth to cut. This worked well, and you could really use it with a cake of any size if you don’t want to eyeball it.