I am having trouble removing the top part of a large cake after splitting cake in half. (I believe it is called torting, I could be wrong) It always breaks apart. If I do get it off, after applying the filling to the center, putting the cakes back together never works for me. The top layer of the split cake is not easy to put back together without breaking or having to put it together to fit perfectly. How do all of you do this successfully?

Vicky

Well, first let me say that I don't do it successfully I usually just bake two smaller layers & put them together. I did try it once cutting it then putting a cake board under the top layer & lifting it off. Then I put the filling in & slid the top back on...it worked pretty good. HTH

If you have a flat cookie sheet that has no sides it is supposed to work well to slide it in between , so I have been told. I haven't tried it yet though.

I've tried the flat cookie sheet, cake board, cutting the layer into easily handled chunks, and an actual cake spatula (like 9" round). These tricks work in a pinch or if you REALLY need to split a layer. I would bake 2 layers and put them together versus splitting a layer. The latter is such a hassle.

When you say "bake 2 layers", do you mean you use 1/2 the recommended batter in the pan, bake it and then use the other 1/2 and bake that again separately?

I'm doing the large book pan and wonder if it would work to do it like that and not have to slice it in half? What about the shape, though?

It really helps me to freeze the cake first. Let it thaw just a little then use a cake leveler, floss or a large serrated knife to split your layers. It works so much better if your layers are firm.

Vicky,

I agree with all the replies you got, but I might add that the density of the cake mix you are using has a lot to do with it breaking when torting.Being this a large cake ,it would be better to use a pound cake mix, for example.Good luck next time.

Omi

I have always torted my cakes. I use the Wilton cake leveler/torter, then I slide a cake board underneath. I add the filling, then when I put the other piece back on, I just slide it back on. If it's a large cake (1/2 sheet or larger) I slide it back on from the top side (long side). It doesn't break this way.

I did a book cake as well but sculpted it from a sheet cake. I did tort it and it was difficult. The only recommendation I have for this is to cut it to tort while it is mostly frozen and use a sideless cookie sheet to separate and relay the layers. I had to do this by myself but it would have been MUCH better with help.

I forgot to add when I said "2 layers" I mean, I bake 2 cakes and put them together. I like tall cakes so I use either 2 mixes, or enough scratch cake to equal the amount of 2 mixes; ie: filling 2 pans 2/3rds full.

I actually never have a problem and I, most of the time, split mine into three layers. I just use two spatulas to remove the layer and then leave it on the spatulas. Makes returning it simple. What you can do is, if you have them, (I think I have about eight) use the base of a springform pan and slide the layer onto it. Then add your filling and hold the base slightly above the filling and on a slight angle just slide the layer back onto the filling.
I have also on many ocassions just rebuilt it in a springform pan the same size. Put the bottom layer of the cake on the base of the springform, close the pan up. Pile in your filling, put the other layer in, then just push down until the icing starts to ooze out the sides (really easy to get it level this way) Then just remove the side of the pan and your filling is spread evenly between the layers. I then use the filling that oozed out and spread that thinly around the sides and viola there is my crumbcoat.

i usually don't tort my cakes. I think it just leaves more room for mishaps. Wobbling while transporting etc. that said I fill between layers and before do that if I think they are too dry then I use some siple syrup. Next time I am in the mood to experiment I am going to try Cheftaz' way. That probably works very well.