Do you tort before you freeze?

I usually bake, cool, freeze, thaw, tort, ice, and decorate over a one week period, in that order of course. Just curious what others do.

if you dont mind me asking whats tort ?

sweetdreams, torting is when you take a single 2" cake layer and slice it in half, creating two 1" small layers. when you stack two 2", torted layers of cake together, you will have four 1" layers of cake with three layers of filling. Here's a pic of a piece of cake from a torted cake (there is no outside icing simply because of the overall cake design): http://www.flickr.com/photos/55969028@N00/445561652/

Brenda, I didnt' tort before I froze simply because I found it easier to tort more evenly when dealing with a partially frozen cake.

oh ok thanks ive done it just didnt know what it was called

I always freeze my cakes and I never torte. I feel that by torting before you freeze it is too easy to ruin, wreck, distort, smash the edges of the cake - whatever you want to call it. I agree with what Indy said about torting.

Also if you have an Agbay torting is not a problem at all.

Thanks Deb and Peri!

That is my reasoning as well with the torting. It is so much easier to do when dealing with a cake that is partially still firm in the center.

I just ordered the Agbay! I am super excited to use it! I am the worst at torting (a combo of a lack of skills and an overabundance of overpriced crappy tools), but it is such a beautiful effect when the cake is cut.

Once again, thanks!

hmm . . . I always torte, wrap in plastic and then freeze.

Like Leah I torte, crumb coat, wrap way too much, freeze!

AJWonda (or Leah) since you tort and crumb coat before you freeze may I ask up to how long have you kept something frozen? THA

AJWonda (or Leah) since you tort and crumb coat before you freeze may I ask up to how long have you kept something frozen? THA

AJWonda (or Leah) since you tort and crumb coat before you freeze may I ask up to how long have you kept something frozen? TIA

let it defrost slightly then torte, fill and crumb ice. put back in freezer to set the crumb ice, then ice normally. Keeps the cake super moist.