I am doing the cake for my BFF's 50th this weekend and have decided to torte the cake. I will have a half sheet red velvet and a half sheet chocolate fudge which will be in alternating layers. I have never torted a cake and wanted to know if it would be better to freeze the cakes prior to using my cake leveler to cut it?
For large cakes and sheets, I find freezing helps a lot, both when actually doing the torting because the split layers are more easily transferred to cakeboards and then back again to the cake layer after filling.
Rather than fzing them hard, chill them well
Cover a cake board w/Contact paper on both sides and use it to slide your upper 'layer' of cake onto - lift one end some , insert board and slide it so most of the layer is on the board - move aside so you can fill, then return the layer on the board over the filling by pushing lightly as yyou pull the board out.