After decorating cakes for about 18 months, I've just gotten my first order for a sheet cake, and as I thought about it, I realized I have no idea how to torte, fill and stack a cake like that. My biggest concern is probably with even torting, and the stacking process -- How do you move a piece of cake that large and that thin without it breaking?
Any advice and tips will be greatly appreciated!
Use a cookie sheet with no edges on it to move it (a thin one).
This is NOT a stupid question! I learned by trial and error, so you don't have to! What I do is I slice the cake lengthwise (plain dental floss is GREAT for this!), and then I slide my cookie sheet between the layers (my cookie sheet doesn't have a lip on the sides). When it is completely under the top layer, I lift up the cake and ice the middle. I then line up my cake and gently slide the top layer off my cookie sheet onto the rest of my cake. Works like a charm!
It may help if the cake is really cold when you do this ~ less chance of breaking. But even if it does break, just piece the top back together and frost. Nobody will ever know!
I usually use 2 half sheets then cardboard or plexy glass to take the top layer off. Fill place the cake back by sliding it off and do it when it is cold or frozen so it don't break as easy.
What size sheet cake is going to be?. If its a quarter sheet just level the top, cut in half and you can pick it up and move it. Anything bigger than that I would split and slide a cake board between the layers, so that you can torte the cake. If you are using BC for the filling just ice it like you would the cake. The filling layer i would make abt 1/4 inch and level as possible. If you are using a fruit or pudding filling. I would take a piping bag with BC and pipe around the edges so it looks like u have a well around your cake and then fill so that when you put the top layer back on your filling does not leak out the sides.
Hope this helps...
Are you talking about an actual sheet-sized cake? And... you know the person for whom you are making it expects it to be torted?
Assuming yes to both, here's how I do it... (and others will have different ways.)
I place the cake on it's board, mark half way up with toothpicks, (making sure the cake is well chilled) I slice it in half I never go more than half on any kind of sheet.) I use Wilton cake lifters to lift the top of the cake off and set it aside. I then sprinkle a simple syrup on the lower half of the cake and fill it the same way I fill any other cake. Using the lifters again, I place the top half back on, coat the top of the cake in simple syrup then crumb coat. I place it in the fridge to chill for about an hour. After that, I apply the rest of the icing and proceed with the design. I have a Chewbacca from Star Wars to do tonight, but it is not a full sheet.
The Wilton cake lifters are great. Here's a link. I have two. If you don't have one, you could slide cardboard between the layers to lift with some stability.
I hope that makes some sort of sense to you. HTH!
not a stupid question.... i was about to post the same question. I am making a sheet cake tonight with a baby rump on it and was wondering how to fill a sheet that size. thanks to all of the tips.
I sometimes spray a little non-stick cooking spray on the sheet sometimes to help with sliding it off and on as well.