I've actually never made a sheet cake before, and am going to attempt one next week for a friend. I was curious, though, if you tort it normally?

I don't.

I never have. I have heard of people doing it but it sounds like a lot of trouble to me!

I never torte anything.

I never have.

I do all the time :0)
My customers love it!

Yes, most of my cakes have been sheet cakes and 99.9% of them are torted.

I was wondering the same thing! I've torted all the sheet cakes I've made. But then I would eat others and they never were and was wondering why? I like the extra frosting personally

My sheet cakes are all two layers with filling. I think it makes them more special than just your typical grocery store sheet cake. I don't torte them, I bake them as two separate layers.

Hi ~ I've always torted sheet cakes. I think they look and taste better with that extra filling.

I torte , only, if the customer wants filling. Some don,t want filling. I bake one layer, 2 inches tall. I don,t consider mine grocery store cakes. Mine are made from scratch. I decorate more than a grocery store does. I don,t make just b/c roses,etc. I make people, animals, etc. Mine usually tell a story of their life,etc. They pay according to what they want on their cake. If they wanted 2 layers stacked, then i would charge more. If they have the money, honey, then i got the time.lol

Thanks so much to everyone who replied!

I do, but it's a pain.

I tort and fill everything. As a cake lover and eater I'd feel short changed with out filling!

I always have.

I always do. The best part of the cake is the filling. Besides, it's one of the many things that distinguish a custom cake from a grocery store cake.

I always torte. I love filling!!!

Here's a tip (learned the hard way!): When handling a torted cake, it really helps to have it chilled or even slightly frozen.

I torte all my single layers so that the final appearance shows it 4 inches high.I am upfront with them about it being a single layer and NOT double unless they pay for a double layer cake which yields more servings.I have never had a problem and the cakes looks high and full.I like it better than the skinny layer you see in the grocery store.It takes more time and more icing but worth it!

I torte if I use the 2 inch high pans. Sometimes I use the regular 1/2 sheet 1 inch pans and I bake three layers so there are 2 layers filling. Depends on what they customer wants.

Other than sheets I torte EVERYTHING

I guess I should have said that it's one more way that I use to distinguish my cakes from grocery store cakes. I did not say that if you don't torte that your cakes are the same as grocery store cakes. Didn't mean to get everyone's icing bags in a twist.

okay, stupid question, me baking 2 cakes, (sheet cakes), putting frosting between them and slapping them together is torting? I dont have to put fruit or jam or pudding or a flaming dessert in there??

Torting is when you take a cake, cut it in the middle, so it's like two cakes or more, and filling it with whatever your heart desires, such as icing. You bake two separate cakes and put them together, well you can also tort, or cut, each layer of those two cakes in the middle horizontally so that in the end you actually have 4 layers. It's just a way to make the cake bigger, and to make it more special. You could even have different fillings in each layer, etc. Hope that helps!

Kake and Shelle may I ask how much batter you use in your pans since you fill two pans to make your cake? Do you just fill them half-way?

Yep. I bake two layers and slap em together with a filling. I like filling in my cake, more nummy goodness!!!!

Awesome! Thank you!