Hey Gals

Ok so I just made my first sheet cake today. I always make a huge round but they wanted a sheet cake.

So how in the world do I torte and fill this huge sucker? I know that if I just handle the top after torting it to move it to the side it will fall apart..

Another ? I check at our local Michaels and there was nothing to set the sheet cake on . I mean what do I put it on in order to displa, then cut it, etc... Just a big piece of ply-wood?

Thanks for all your help and this is such an awesome place to depend on

Hey there, to torte and fill your cake...first torte like normally would, then using a cake board slide it under the cake...BUT FIRST I always wrap mine in waxed paper and spray with cooking spray...slides in easier and slides the cake off easier....next after doing that you make your dam, fill and replace the top part of it. You can display it on a sturdy wooden board wrapped in some fancy foil or contact paper. Good luck!
Tammy

I usually bake 2 thinner (1") layers and put them together. I'm not sure you can cut one apart evenly. What size did you bake?
I guess you could cut it and then freeze it before separating the layers.

You can use wood, or cut it from a large box. Check appliance, moving, & furniture stores for discarded packaging. Can you buy a board and box from the local bakery?

I never thought about making two thinner layers. Thank you for that tip. It would make it a whole lot easier.

I do the same as Jenn123.. I bake 2 thin layer, cool completely, wrap in saran wrap, wrap in foil and freeze on cake boards.. when completely frozen, I take out my first layer, put icing on top, make my dam around the edges, then put the filling... I take my second layer (while frozen), place it on top of the bottom layer... then I crumb coat and let that sit overnight... the next morning, I put my final coat of icing and decorate... the reason why I let it sit over night, is the cake will sweat while defrosting from being frozen ... I find it's much, much easier to handle these thin cakes while frozen .. I did one this past weekend and it worked beautifully for me... hope this helps

About how much batter to you need to use to make the thin layers, for a 11x15 sheet cake?

Instead of filling the pan about half full like I would for a normal cake, I filled the pan about 1/3 of the way instead ... I'm not sure if you're using box mixes or not, if so, I'd say about 1 1/2 boxes of mix per layer.. I normally use 2 cake mixes for a regular size 11 x 15 ... It may take a little more batter doing this way, but it worked really well for me ..

You can do it as one cake and cut it but freeze it first. It will be a bit harder to cut but you'll be happier with the handling. I had made a 11x15 cake for my friend and had to torte it. I cut into it when it was still partially frozen and slide my sideless cookie sheet between the layers. Putting the top layer back on was the hardest part b/c I had no assistance. It worked like a charm though!!

I use my cake leveler and cardboard, cut the torte layers with the cake leveler and slide cardboard between the layers to separate. Then after filling, I use the pieces on the cardboard and just slide the cake right off the cardboard holding it right over the filled layer. It works like a charm for all my torting - I have even torted 16 inch rounds the same way.