The reason I freeze the cake is because it is easier to cut. It isn't thawed. IIt's put in the freezer unwrapped and then maybe an hour later when it feels frozen enough it's taken out and torted. It's just easier for me to fill between layers instead of torting unless the cake seems dry though. It just seems easier and less nerve wrecking.
For me, there's a fine line between too frozen and too thawed, when it comes to torting a cake. If it's frozen solid, you can't get a knife through it. But if it's completely thawed or never frozen, it can tear very easily. I'd say maybe freeze it for an hour or two, and then it should be good. Once you have torted it, I think the easiest way to get the top layer off is by sliding a flat cookie sheet (with no sides) between the layers. Hope this makes sense. Good luck!!
I use the Wilton wire thingy to torte and level cakes and have never had any problem with tearing or anything. I just let them cool an hour and go to it. The cookie sheet is a good idea too, especially for larger cakes. With smaller cakes (e.g., 8" round) I just pick it up carefully. Works for me.
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