Chill Or Freeze Before Torting?

Decorating By Deb2013 Updated 13 Jun 2013 , 5:35pm by Deb2013

Deb2013 Posted 13 Jun 2013 , 2:51am
post #1 of 6

I'm planning to bake three, 9" layers and split each in two. I've never done this before and unsure of the steps. Should I chill first, then slice into the layer? Or is it best to split at room temp?

 

Thanks,

Deb

5 replies
icer101 Posted 13 Jun 2013 , 2:53am
post #2 of 6

I always freeze my layers anyway, Then let them come to room tempt. But they are still cold when i torte. Makes them more sturdier. hth

Deb2013 Posted 13 Jun 2013 , 3:14am
post #3 of 6

How long do you wait before putting layers (not yet cut) in the freezer? Do they need to be totally cool? I assume you wrap in plastic wrap, and is 30 minutes then long enough in the freezer before removing to slice and ice?

CWR41 Posted 13 Jun 2013 , 5:46am
post #4 of 6
Quote:
Originally Posted by Deb2013 

Or is it best to split at room temp?


Your knife will slice right through it (like butter) at room temp.

The Cake Shoppe Posted 13 Jun 2013 , 6:31am
post #5 of 6

I think it depends on how tender the crumb is on your particular cake.  Sturdy/dense cakes can be cut cooled to room temp or chilled in the fridge for a bit.  I torte frozen/thawing when the crumb is extra tender.   :-)

Deb2013 Posted 13 Jun 2013 , 5:35pm
post #6 of 6

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