Just wondering do alot of you torte and fill your sheet cake orders, or just
cover in buttercream without the filling??
I think most bakeries just use icing on top and sides. Probably be hard to torte and ice a full sheet cake without damaging it.
Any ideas or suggestions?????
The torting isn't the hardest part, it's the moving one layer off the other and putting it back on after the cake is filled that's the problem. I think that's why most people don't do it.
I have torted and filled almost every half sheet that I have ever made. They are VERY difficult to move apart to actually fill. I have tried cake circles (half sheet cake size) and that works okay, but can be difficult. I have also tried flipping a layer on top of a layer and that did not work very well at all. Many people on here suggested freezing or at least refridgerating the cake and itwill firm up. And a few others recommended using a pizza peal, or a cookie sheet that does not have sides. I can see that a chookie sheet without sides would be SOOOO much easier to support.
i make a lot of sheet cakes and what helps me is I bake my cake into a thin layer in my sheet pan (1 inch or so thick) so that I don't have to tort at all. I then cool them and I use a cookie sheet that does not have any sides to move my layers around. The trick is to make sure they're completely cool - they're firmer when you slide the cookie sheet under it. Then I prepare my board put the bottom cake layer down, then put filling, then I use the cookie sheet to slide the other cake layer on and...voila! half sheet filled cake
If I have a full sheet, I bake 4 individual cakes (2 tops, 2 bottoms) and use the above method to fill. The cake is very heavy when filled so make sure that you have a sturdy cake board or drum underneath.
Sometimes if the cake is either carrot or red velvet and I use a cream cheese BC, I won't fill the cake because that icing is heavy and those two flavors have a lot going on and the icing is perfect without it.
Hope that helps!
I treat my sheet cakes as I do my other cakes in that I bake two, fill and layer them. I like that they come out really nice and tall. I use a piece of foamcore covered in foil (I RE-use the same piece when I can, just change the foil) to slide the top layer onto the bottom layer.
Oh, boy, sunset74 and KodiSnip, thanks for those great tips! I'm always at a loss as to how to move my cake layers around without damaging them (even smaller ones, not just sheet cakes), and these ideas are so good I can't wait to try them!
LOL Marianna, big thing is to not be scared of the cake. If you are scared and timid you will more more likely to break it. Or so I have found. Because instead of moving in a swift smooth motion you will stutter, shake, stall, pause and just in general possibly hold your cake longer then maybe you should. If that makes sense. So I always stop, take a deep breath and jump in. LOL. I know easier said then done right!!
Have fun, and good luck.
I do tort and fill. An agbay makes torting a breeze and I use my large thin cookie sheet as a cake lifter when moving the layers around.
Sunset74, you're so right about that! 03FLSTF, if I had an Agbay, I wouldn't complain about anything else ever again!
Thanks to all of you for your help and ideas, I'm going to try and tackle that on the order I have this week.