Tort Question

Decorating By jhuntl01 Updated 13 Nov 2009 , 9:59am by deliciously_decadent

jhuntl01 Posted 12 Nov 2009 , 10:48pm
post #1 of 5

I am doing a cake and am curious...when doing a larger cake (14" round) do you refrigerate or freeze your cake first or do you cut it at room temperature? I am a little concerned about the cake breaking or crumbling.

4 replies
DianeLM Posted 12 Nov 2009 , 10:50pm
post #2 of 5

I ABSOLUTELY ALWAYS chill those big layers before torting. Then, I'll stick the torted layer back in the freezer while I'm putting the filling on the other half.

To be safe, slide a board or rimless baking sheet under the torted layer to remove it and replace it. Don't try to pick it up.

metria Posted 12 Nov 2009 , 11:05pm
post #3 of 5

If you're using a wire cake leveler, like Wilton's:

http://www.wilton.com/store/site/product.cfm?id=3E30D67E-475A-BAC0-5792C543763E855E&fid=78510F78-475A-BAC0-5DD469DF1DB0367C

the cake can't be too hard (frozen) or it won't cut through.

DianeLM Posted 12 Nov 2009 , 11:11pm
post #4 of 5
Quote:
Originally Posted by metria

If you're using a wire cake leveler, like Wilton's:

http://www.wilton.com/store/site/product.cfm?id=3E30D67E-475A-BAC0-5792C543763E855E&fid=78510F78-475A-BAC0-5DD469DF1DB0367C

the cake can't be too hard (frozen) or it won't cut through.




Good point!

The cake shouldn't be rock hard no matter what tool you use. Just firm.

deliciously_decadent Posted 13 Nov 2009 , 9:59am
post #5 of 5

i don't chill my sections as i use ganache not buttercream but i do use a wooden board to support my cake sections on cakes 12" or over makes flipping them onto your filling so much easier!!

Quote by @%username% on %date%

%body%