I have a three tier wedding cake coming up. Very simple design, three tiers, 18,14, and 10. I have never handled an 18" tier before. Any help? Advice? What do I flip it onto to cool? Do they make cooling racks that big? How on earth do I torte it and lift half off and then put it back on? Any suggestions and advice are greatly appreciated! TIA...
First of all try to find a half round pan. If you have an extra oven rack, that will make a good cooling/flipping rack too.
Don't torte--bake 1" deep layers using the magic cake strips and parchment liners on the bottom, then you can handle them easily. When the parchment is up, you can lift the layer onto the stacked tier and then take off the parchment.
aha! perfect! i had no idea half round pans existed. makes it seem alot more doable now! thanks so much!!
Most home ovens aren't big enough for an 18" round pan... if yours is, you can flip the cake out of the pan onto an 18" circle, place another 18" circle on the bottom, then flip the "sandwiched" cake upright to prevent it from cracking if it's humped. Remove the top circle while it's continuing to cool. Leave the cake on the bottom circle for easy handling and for support if freezing.
I use my large rimless cookie sheets to move around these larger layers. Much easier than trying to pick up with my hands. I have torted a 16" round with no problem and was able to slide the cookie sheet where I had sliced to torte. Hope it helps.