Torting And Filling Large Layers

Decorating By mmgiles Updated 27 Mar 2008 , 4:46pm by mmgiles

mmgiles Posted 27 Mar 2008 , 4:06pm
post #1 of 3

I know how to tort and fill a cake, but I'm not sure what the best way to go about this is if the layers are large. I'm afraid that once I tort my 14" square layer to only 1" thick, It will crumble when I try to move it.

I was thinking of using a flat cookie sheet but how can I keep it from sticking to the cookie sheet? Or is there a better way?

The cake should look like this when I'm done.

2 replies
kakeladi Posted 27 Mar 2008 , 4:26pm
post #2 of 3

It really won't stick to the sheet.
Another option is to have a same size (or close) board covered w/ConTac paper. That way you can wipe off the crumbs and re-use it over & over.

A cold cake handles better. Put that puppy in the fzr (about an hr depending on the size). You don't want it frozen just good and cold.

mmgiles Posted 27 Mar 2008 , 4:46pm
post #3 of 3

Thanks, I think I'll try the board with contact paper too.

Quote by @%username% on %date%