I'm just wondering if other people torte (divide into layers) and fill their character cakes, or if I'm the only one? It is tricky to do it, but I guess I'd feel it was lacking in that center frosting if I didn't. I am new to this, though, and wondering if it's not common to do this. I'm curious about this, so I've made a poll listed above. Please feel free to comment, too.
Thanks,
~AngelWendy
I will if the customer specifically asks for a filling but usually for kids..they don't want it!! I also use the extend a cake recipe for the character pans so that they fill up really good and bake up quite high.One mix sometimes is just not enough!! Most kids just want to eat the icing anyway and some hardly eat any cake at all.I wouldn't torte them anymore unless requested.saves you time and money!!
Maybe it's because I'm still doing cakes for family and friends,. not for clients yet. What about sheet cakes? Do you torte those at all?
~AngelWendy
Yes,I will torte the sheet cakes but that can also prove to be tricky with the larger ones.I've had a few near dissasters!!! I don't do alot of sheet cakes though my main business is kids character cakes in whcih I use the wilton pans.I have over 200!! Silly Hey!
Maybe it's because I'm still doing cakes for family and friends,. not for clients yet. What about sheet cakes? Do you torte those at all?
~AngelWendy
I don't torte character cakes, but then again I really don't do many of character cakes. I usually do torte sheet cakes though...it extends the servings and gives the option of adding another flavor, such as strawberry, cream or whatever...plus more profit!
I never torte the shaped cakes unless specifically asked to do so.
Mostly all i make is character cakes and i don't torte them.i never heard of torting a cake until i joined cake central.well i do put a filling between the layer of my jam cake.
I to don't put fillings in but I do add exter cake batter so it will fill to pan to the limit.
I usually just do sheet cakes too.... what is the extend a cake recipe????
ok, so for my communion coming up... its a 1/2 sheet, 11*15, how do i tort this??
thank you!!!!
Ute
Yes,I will torte the sheet cakes but that can also prove to be tricky with the larger ones.I've had a few near dissasters!!! I don't do alot of sheet cakes though my main business is kids character cakes in whcih I use the wilton pans.I have over 200!! Silly Hey!
OMG!! 200!!!!!!!!!!!!!! wow! where do you store them all!!
What about freezing the character cakes for about 30 min and then torting them? WOuld that be easier??
~Ute
I hate torting anything! I only torte if I have to.
Ute,
You got the freezing thing from me.. but I was talking about cutting a cake into a shape not torting. I am the worst one when it comes to torting!! If I torte I will usually do for ex: If I were torting a 1/4 sheet cake.. I would only fill the pan with batter... to right under 1/2 or a little less. I'd bake that cake then make another cake the same way! Then put my filling on & add the other cake on top. That is the easiest way to do it. Less aggravation for me! I can't cut a straight line to save my life~
I hate torting anything! I only torte if I have to.
Ute,
You got the freezing thing from me.. but I was talking about cutting a cake into a shape not torting. I am the worst one when it comes to torting!! If I torte I will usually do for ex: If I were torting a 1/4 sheet cake.. I would only fill the pan with batter... to right under 1/2 or a little less. I'd bake that cake then make another cake the same way! Then put my filling on & add the other cake on top. That is the easiest way to do it. Less aggravation for me! I can't cut a straight line to save my life~
HA HA!! Tina you are right!! it was about cutting out a shape!! sorry 
lol. That is a good idea on how to fill it though!!I think i will do that how do others fill their 1/2 sheet cakes????
I had no idea that filling a cake was called "torting"a cake. We always called it filling the cake at the bakery I worked at. I fill all my cakes unless they don't want it filled. The way I was taught to do it was to freeze the cake after it's been cooled from baking. Cut the cake through the center and fill. With the cake being frozen, it's super easy to cut and fill. I then put it back in the freezer to freeze the center and then cut out my shape or just ice it if it's a regular square or 1/4 slab, ect.
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