cakelady1994 Posted 9 Apr 2005 , 6:05am
post #1 of

i'm going to make a cake with filling my first.do you guys slice both cakes and then put a ring of icing and filling on 3 piece of cake or just the to you sliced in half? icon_smile.gif

9 replies
AngelWendy Posted 9 Apr 2005 , 6:54am
post #2 of

Well, I usually just do two layer 8 or 9" rounds and I only fill between the layers. You can torte them more, but if they're in 2" pans, I'd only torte each layer in half once. There is such a thing as too much filling.

If your filling is a jam or something different from the outside icing, make sure you run a dam of icing around the edge of the filling layer before filling it so it doesn't squeeze out the sides.

~AngelWendy

Lisa Posted 9 Apr 2005 , 6:55am
post #3 of

I'm sorry Brenda. I don't really understand the question. Are you slicing two cakes to be filled and then stacked or are you slicing one cake into three layers? I guess either way the answer would be that you put a dam in between each layer. The dam is made on the surface of each cake that is beneath another layer.

GHOST_USER_NAME Posted 9 Apr 2005 , 7:00am
post #4 of

I torte each layer with my filling and use the same icing as the cake in between those two layers.

cakelady1994 Posted 9 Apr 2005 , 10:36am
post #5 of

thank you all. i 'm slicing two cakes i did'nt know if i should put filling between the two layers insted of icing. i guess that would be to much filling.

AngelWendy Posted 9 Apr 2005 , 10:47pm
post #6 of

Oh, ok. Well, icing is a kind of filling, so that is maybe what confused others. It is what confused me about your post. Yeah, three or more layers of a fruit filling would seem too much to me, too.. I'd do one of them with the icing, I think.

Hugs,
AngelWendy

GHOST_USER_NAME Posted 9 Apr 2005 , 11:05pm
post #7 of

I don't know how correct this is, but my instructor was emphatic about us using the term "torting" when talking about the fruit/custard fillings placed in between cut layers and that "filling" the cake is the icing between the actual layers.

cakelady1994 Posted 10 Apr 2005 , 12:49am
post #8 of

thanks.

AngelWendy Posted 10 Apr 2005 , 7:09am
post #9 of
Quote:
Quote:

I don't know how correct this is, but my instructor was emphatic about us using the term "torting" when talking about the fruit/custard fillings placed in between cut layers and that "filling" the cake is the icing between the actual layers.




Hmm. I think torting just refers to cutting a layer into sections, or into separate cakes. The word torte means a rich cake and doesn't have a definition as a verb,technically, that I could find. I think we've created that term as cake decorators. I don't think it means the filling you place between the cut layers, but I could be wrong, too. I think the filling is anything you place between layers, including between cut layers and that it can be icing or whipped ganache or fruit or custard fillings or whatever, but it does seem that most people call the icing or frosting that is used between layers "icing"and other non-icing fillings "filling". icon_smile.gif

I'll shut up now. icon_smile.gif

AngelWendy

GHOST_USER_NAME Posted 12 Apr 2005 , 5:29pm

I just think this gives us a reference so we all are using terminology we all get. I makes sense to me.... words a reinvented all the time and then years later added to the dictionary as correct, usable words. They had to get their start somewhere.

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