Do you freeze the cake that you plan to split and fill or do you usually cut it while fresh? I am planning to experiment with some fillings and since I had never done it, I thought I would ask.

both, fresh and/or frozen.

I was wondering the same thing. I am torting and filling a cake next weekend for the first time.

I do freeze mine first and then let it thaw a few minutes before splitting. It's a lot easier to me than trying to slice it when it's soft, especially if you're using moist cake made from mixes.

Nope, never freeze it before torting and never (knock on wood) have had a problem either.

I do it both ways, depending on how deep the cake is and how large in diameter. Mainly because I have trouble with one arm, but I find for large sheet cakes, torting them while frozen and replacing them over the filling while frozen works better for me now. Don't have to worry about putting the top layer on a board either, while it is frozen I just lift it on its own.
Hugs Squirrelly

I do both. I find that it's easier to work with semi-frozen sometimes.

I do both but prefer to work partialy thawed. It works well to torte before you freeze and you don't have to worry about trying to torte while still frozen it's already done.

I've done both. You have to freeze to carve, though, makes a big difference!