I was just wondering if when you make a cake do you usualy torte or not? Is it ok not to torte, or is that the old school? 
I am to make cake for a group of women for after the meeting so they can have coffee and cake. They told me to make what ever cake I want. It is for 80 people. THose huge pans are to much for me to work with so I decided to make 4 13X9 cake. Then the thought of torting came to mind and I wanted to ask your opnions and what you guys do?
If they gave you the fredom to do what you want and you don't have time to torte then I think that would be ok. I think that torting some of those larger sheet cakes can be difficult so I usually make 2 layers and then just put filling between that.
Me too montanakate.. I'd just rather not have to fight with splitting the cake and worrying about it cracking when I try to put it back together 
If I torte with store bought pudding can I keep it on the counter or do I have to put it in the fridge?
Even though the pudding cups don't need to be refrigerated when sealed, I would refrigerate them if I were to use them as a cake filling. Whether I torte or not depends a lot on the number of servings I need and whether or not I want a filling. If I don't need many more servings than one layer would give, I torte and fill. If I need close to twice the number of servings, I bake two cakes and layer. If no filling is requested and a single layer is enough servings, I don't torte.
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