Tips? Tricks? Someone who wants to come over and do this for me??
I've made two single layer cakes this size before, have cut through them without any trouble, but when it comes to lifting the top off and/or putting it back on, it's broken both times. It hasn't really mattered because they've been outdoor "scene" cakes and a bit of lumpy ground hasn't mattered, but it's driving me nuts!!!
I always chill my cakes overnight before trying to torte them and I've managed to get them cut pretty much in the middle, so it's not that the top layer is paper thin or anything ... they just break.
I've just taken another 12 x 18 out of the oven and am considering not torting it, rather than fighting with it tomorrow. I'll feel bad, though.
So, any suggestions? (I don't have a cake lifter, nor the ready cash to get one in time...)
a large lip-less cookie sheet dusted with powdered sugar does the trick for me!
slip sheet in -- off comes the top
position so can slide top off with edges matching
gently push on layer as you pull out the sheet (hold sheet at very low angle to cake so its just above the filling.
I always cut mine in half and just match up were I cute and fill in my split with frosting with a small tip works great for me
slightly frozen cakes are easy to handle, too.
Doug, I didn't have a lip-less cookie sheet, but a pizza pan did the trick and I have just torted a 12 x18 without breaking it!!
(I did put it back on crooked, and then broke a 9 x 13 clear in half, but that's beside the point. )
If you don't have a cookie sheet large enough, you can also use a cake board.