Hello cake queens! I have not tried torting yet and am attempting with a ten inch square for a castle base. I just don't want to mix up another 2 mixes for another square so I am going to try and tort this for height. This is a first for me....any advice? Can I tort it now and put it in the freezer or will it dry out? What are the best steps to take? Thank you so much!
I do it all the time because I don't want to wait until it's totally thawed to get started. If you want, wrap each torted layer in saran wrap really well. OR..... I re-stack the torted layers, then wrap in saran, then freeze.
You can torte, fill and freeze but make sure your fillings will freeze and thaw well. Also wrap them good in saran...several layers and put in a large ziplock bag or trash bag....
I do the same as the ladies above. I torte, coat with syrup, fill and wrap with syran wrap - then wrap in tin foil. I think I may be a little heavy on the wrapping, but it works. I fill certain cakes (ie: chocolate with strawberry filling - white with Bavarian cream etc.) then freeze because it's easier to handle them frozen. Right now I have two chocolate and one white with Strawberry filling frozen, I'm glad I did this because now I can't find any fresh Strawberries Just remember that not all fillings freeze well, in that case I torte and syrup coat then freeze - allow the cake to defrost for minimum 12hrs (time to let it sweat out) before filling & decorating. Whatever way works for the time, the trick is to ensure you wrap well - cakes will pick up odors, and freezer burn easily.
I actually prefer some of the cakes after they have been frozen, they seem more moist - that may just be me though - I also like Beef Liver so who am I to say?