16" Round Cake - Need Help Please

Decorating By pooch64 Updated 18 Apr 2014 , 3:56am by Apti

pooch64 Posted 18 Apr 2014 , 12:46am
post #1 of 5

I need to bake a 16" tier for a wedding cake.  I'm trying to determine the best way to do this with out the cake breaking when I torte and fill the cake.  Any suggestions?  Is it easier to bake 4 1" tiers, freeze them and then stack?  I'm scared to death if I bake a 2" that when I torte it and move the layers that they will break.  Does anyone have any suggestions?

4 replies
MBalaska Posted 18 Apr 2014 , 2:17am
post #2 of 5

I can share something I watched on a video, (heaven's knows who's video as I watch so many just for fun)

But the person was torting a large sheet cake.  To lift off the top portion of the cake they cut it in half........just the top part mind you.  Then they lifted only a half of the cake off with a large cake cardboard.

Just a thought HTH

Danilou Posted 18 Apr 2014 , 2:28am
post #3 of 5

AI wouldn't even fit a 16" in my oven!

bakernoob Posted 18 Apr 2014 , 3:21am
post #4 of 5

Quote:

Originally Posted by MBalaska 
 

 

But the person was torting a large sheet cake.  To lift off the top portion of the cake they cut it in half........just the top part mind you.  Then they lifted only a half of the cake off with a large cake cardboard.

Just a thought HTH

 

That is exactly how I do it too :-)

Apti Posted 18 Apr 2014 , 3:56am
post #5 of 5

My largest cake so far has been 14".  I used this:

 

Wilton 14"x20" cookie sheet as a  "lifter".

http://www.wilton.com/store/site/product.cfm?sku=2105-6213

 

 

After the experience of making and torting that 14" cake, I purchased an Agbay Single Blade Deluxe Leveler ($230.00)

Haven't regretted my Agbay purchase for a single second!  Worth every penny!

 

http://www.agbayproducts.com/index.html

 

Youtube:

http://www.wilton.com/store/site/product.cfm?sku=2105-6213

 

Now I could tort, fill, stack a 14" or larger with ZERO stress and perfect results.

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