I'm making a Belle cake for next Saturday, and I was wondering if it's customary to torte that cake? I don't normally torte cakes, since I usually make double layer cakes and put filling between the layers.
The doll cake is yellow cake, with white chocolate ganache as the crumb coat underneath modelling chocolate.
So...should I torte and fill with ganache??
Torting will make it taller (longer dress). I guess it all depends on the look you want. I don't think it's necessary to torte/fill it though.
I made a similar cake recently (baked in a Pyrex bowl) and I decided to torte it so that the eaters would get something moist amongst the dry cake. Especially since the cake had to bake longer in order to be done in the middle and it made the rest of the cake a bit dry. I think the filling was a pleasant relief.
Yes, I would torte it in two places, use a firm filling or buttercream- ganache would work very well, or go easy on the filling.
I always torte. Any shape of cake.
When I did several for a classroom for free, I did not torte. Mainly because I just didn't have the time. Other than that, I always torte the wonder mold in two places.
I guess that does make sense to torte in 2 places. Never thought about it. Otherwise it will be a lot of cake and no icing.