Getting That Top Layer Of A Sheet Cake Off For Filling
Decorating By dandy207 Updated 12 Apr 2006 , 2:02am by beachcakes
I was wnodering that myself....but I take a flat cookie sheet and slide it in. Lift off the top. Fill and carefully set it back on. Never broke one yet....knock on wood.
i've never tried it, but i just had a thought that to be super careful you could cut the top layer in half, so its like two 1/2 sheets on the top layer, and take each half off and then replace it after filling. with only the top layer halved i think it would still be really stable.
I slice it and then slip another cakeboard in between and take it off.Then to put it back on I get a chair and stand overtop the cake and gently shake the layer till it just starts to slip off the edge of the board and slid it back on.
I always bake 2 thinner sheet cakes and stack them...then I don't have to worry about an even cut...I just put my cooling rack on the top of the cake and press down lightly when it comes out of the oven...to level the top off, let it cool a bit, turn it out on a rack...bake the second one....do the same to it....brush them with simple syrup...put on the filling and slide one on top of the other. Always works really well for me.
Great idea KHalstead, that also solves my problem of my sheet cakes not baking all the way through! Just make the layer thinner!
I torte them........(well, I make two layers)...because I just happen to like frosting or filling in the middle....I don't care for 3" of JUST cake with a little frosting on top...and I always like to do it too...because most times at MY parties when there are little kids...we just scoop off one layer of the cake for their serving, instead of having to slice a really skinny slice that won't stand up! The kids always get upset when there cake falls over on it's side (picky !!) LOL I think it's just a matter of preference!! I always use a simple syrup on my cakes so that they're nice and moist...so torting it to make it moist is not necessary in my case.
I fill ALL of my cakes..unless requested not to. I torte them after they have cooled...take off the top layer by sliding a cake board wrapped in saran wrap in between the layers...lift up, lay a piece of wax paper in between and put the top layer back on....wrap the cake in saran wrap really well and freeze. When I am ready to use the cake, the two layers just pull apart....so I put the filling in and set the top layer back on and let them sit to thaw a bit before I ice the cake. Been doing it that way for years...it works well for me.
Cheers,
Shirley
I use parchment to line the bottoms of my pans. If i'm torting a sheet cake, i leave the parchment on until after I've torted/filled. I use a cake board to slip under the top layer, fill the cake, slide the top layer back on and then remove the parchment. It kind of holds it together.
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