So I baked my first 10" square layers ever today! Not too bad except I moved the first one too soon and cracked it. It is being redone as I type...won't do that again! Now that I know how hard they are to handle...i'm terrified to torte it! Ahhhh. Any tips?? Biggest I have done is 9" round. Will it be that much more difficult? Just freaked out from the broken layer earlier, but any advice would be appreciated! Thanks!!!
Did you wait till your cake was completely cooled? I do that and after I torte it I slide a thin cake board in between the two layers to give the top layer some support when you want to lift it off. I'm sure others may have more advice for you, but that is how I do it.
When I torte I use a flat baking tray to move the layer, I usually use more than one tray and leave the layer on it until I am ready to use it.
I used that method on a 10" sq cake with no problems.
You can use a thin cake board larger than the 10 inch square or a thin cookie sheet and after you do the torte, slide the board between the two layers and slide it off that way. If you are truly scared about breaking it. Torte it first and then cut the top layer in 1/2. Then remove each half. Once you frost it, it won't make a difference. This is how I do sheet cakes
I chill cakes overnight before splitting which makes them easier to handle. I have a couple of recipes that are more tender so I cut and then freeze before handling. You can also slide a cookie sheet between the pieces and lift that way.
A 10"er isn't all that big.... But it can be hard to handle when you don't know how. Many of use have handled cakes up to 16" (& larger) w/o a problems
You have recieved good suggestions. The biggest thing is to be sure the cake has cooled *completely*....in fact it won't hurt to chill the cake some if you are all that worried.
As for the cake that cracked...how bad? If it was just a bit on the top you could still use it on the bottom of the tier. If it is completely seperated, put a good bit of icing on the cuts and shove it together - it will be just fine.
I did a 10" square yesterday, and as it was totally cool, and a firmer cake, I didn't need to use a cake board, but usually that is what I do. Anything over a 10" round I usually use a cake board just to be on the safe side.
Good advice. I don't even consider a 10" layer big. Comes from working with really big layers all the time. I probably would just get both hands under it. But if you're not comfortable, use the board/sheet.
Thanks everyone! I will definitely use a cake board. Have done that before with smaller layers. I like the cutting the torted top in half method too. I know its not all that big, lol just for me it is. I just do this for fun and have only been doing it a little over a year. Usually only do 8" and 6"two tier cakes! Done one three tier and it was fine but it was narrower and round!! Thanks again. I am sure it will be fine!
I would have to agree with everyone on making sure the cake is completely cooled. Couple months back i had a 12x15 rectangle with four layers. It was my first cake over 9" and after cooling I had no trouble managing it, did not need a cake board. But if you are that concerned chilling is a very good idea as mentioned by Kakeladi. Best of luck
Lovincakes...it may seem big but give it a year and you think, "This 10 is nothing"
You'll be fine.
By the way, I freaked about baking the 10's for my Wilton 3 class. Now I'm baking 16 inch rounds like they are nothing. Okay 15 cups of batter in each pan isn't nothing, I'm just not freaked out by it anymore. You'll get there.
Keep baking and trying new things, keep asking questions and share with someone else who comes up behind you. It's the baker's creed.
Every size can be scary until you've done it a few times!
I smudge frosting on one side of the cake so that when I put it back together, the frosting tells me how to line the two pieces up.
I like to use a rimless cookie sheet to slide under the top half for lifting it off. Don't let the top half slide too far back onto the cookie sheet because if you have trouble with it sticking to the pan, then it's that much harder to get it off the pan and back onto the cake.