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?
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
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?
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. :-)