i know I should know this... But, I haven't made many cakes with fruit filling. I have a baby shower cake for this weekend and they want raspberry filling. So, I thought I would tort it rather than just have one layer of raspberry in the middle. My question is, would you then do three layers of raspberry filling, or would you put buttercream in the middle?

TIA!
~Mindy

I've done it both ways. Usually for a wedding cake I do 3 layers of filling. I think it's just a matter of preference.

I would do buttercream in the middle. It's your preference.

For each layer, I like to "butter" the layer with a thin film of buttercream, pipe the dam and then add filling. Then I "butter" the underside of the next layer with a thin film of buttercream. This gives a really nice visual when you cut it and keeps the filling from being absorbed into the cake.

I do exactly what ChistaPaloma does. It works great and minimizes seepage of the filling to the cake.

Me too it looks very pretty when its cut into, and great to stop any spillage x

If you butter the underside of the next layer, how do you get it turned over onto the bottom layer without messing.
I have a real problem with anything bigger than 9". Is there a secret to getting the bigger cakes turned over and positioned?
I have a 12", 10", 8", and 6" filled and resting right now and I broke one layer of the 12" and also the 10"! Really frustrated with myself right now.

I'm with you there!!!!! It is so darn frustrating. I just patch it up as much as possible. I would also like to know the basics of getting a cake out of the pan, turning it over, leveling it.

goof9j, when you flip a cake out of the pan........first let it cool for about 10 min. or so.....then put your cooling rack over the pan and then hold on to both the pan and rach and flip, that way your cake is supported and doesn't break apart. As for leveling.....if you fill your pans 2/3 of the way full the cake batter will rise just slightly above the cake pan, as soon as it comes out of the oven, put a cooling rack on top of the cake and give it a push down, the sides of the pan will keep you from pushing it too far down, and then hold the rack there for a min. When you pull it off the cake will remain flat and even with the edges of the pan, and there is NO need to level the cake. It will be perfectly level. I do this with all of my cakes from sheetcakes down to 3" rounds.....it works perfectly and there is no mess of crumbs to deal with from having cut the top of the cake off!

And to add... (for theose who don't have the agbay) for layers, I use thin plastic line like fishing line. A lifetime supply is under 10$.
Just measure the four directions (NEWS) and make an incision into the cake at each point. Hook the line into the four incisions crossing it ove in front to you. Gently pull and it slices the cake nicely even for you... I even get rid of the odd dome that way. Works like a charm!

I'm thinking it might work even better if you put a cake board between the rack and the pan- no rack marks indenting the top of the cake.

Christa...I like the idea of "buttering" your layers first. I did a cake last week where I had a layer of Raspberry BC in between 2 layers of plain Raspberry filling. I found the layers that weren't "buttered" first to be soppy/soggy. I did not like how it soaked in. To me, I didn't find that it made it moist....I found it to be soggy. I will definately "butter" my layers first next time. Thanks for the tip!

Thank you KHalstead and all. Sometimes it is the little things that make the biggest difference.

When you all torte, for instance, a 11 x 15, how do you handle the top layer, how do you move it so you can torte? I have broken so many cakes trying to do this. It seems everyone wants filling

I sure like that idea with the fishing line and the four corners! I can't afford the Agbay at this time and the large Wilton leveler always has bad reviews, so I think I will try that tip--thank you.

I torte my 12 x 18 all the time by cutting through the 4 corners with my small Wilton leveler then finishing with a long bread knife. I then slide a flat cookie sheet between the layers and lift the top off.

After filling I carefully slide the top layer back into place, very slowly working from a short side so I can make sure it is perfectly lined up. Works great for cutting it in half, but as far as cutting onto more layers, I don't think I would try that since the layers would be so thin.

I'm trying to figure out this buttering. So, you butter your bottom layer, put your fruit filling on top of that. Now's when I get confused - you butter another layer to flip over onto your fruit filling - how do you get that flipped over? Or do I have it all confused???
I love this 3 layer filling idea, I just can't figure it out.

You just gently flip and hold with fingertips and place on top, then butter it topside wth buttercream and dam and fill... yes, it IS a little messy, lots of hand rinses, but worth the extra trouble.

I love the fishing line idea! It's like I use unwaxed dental floss to cut homemade cinnamon rolls! Saves a lot of money if you don't do a lot of cakes - I don't do enough to afford the agbay!

I torted my last cakes right from the freezer. It was very difficult to get the knife through. Should I let them thaw a bit first? I ended up smushing them a bit since I had to press so hard. It was a 10" round.

Maybe I'm confused but couldn't you just "butter", do your dam, pour your filling then pipe a thin layer of your buttercream on top of filling then place your next layer of cake on top of that?

Sounds good. I've got a 10" square to do for family next week, I'm definitely trying it.