Hey everyone. Hope you're not getting sick of my sheetcake questions!
I have a 12 x 18 sheetcake that I want to torte. I have the Wilton large leveler/torte thing. I also have a large flat cookie sheet pan that someone recommended to put imbetween the layers when moving them to put in the filling.
This is my first time doing this so I was looking for any tips or hints anyone has about how to do this. Thanks so much!
(Oh, if I freeze the cake, how long do I let it "sit out" afterwards so that I can cut through it?)
Im curious too....there has to be an easier way than what I do....
What I did was cut my sheet cake in half so that the pieces werent as large to lift. then just iced over the top of it. Im sure thats not the right way, but it worked for me.
imartsy.....
you might want to combine all your posts in one thread to get more answers!!! Im trying to follow the response you get...but keep losing some of them! 
I hope things get better with this cake! 
How many layers are you trying to get?
When I do a large sheet cake, I usually use less batter in the pan and then make how many layers I want. This way the cake is level, and I don't have to worry about it cracking. So, if a 12x18 calls for 14 cups batter, then I would do 12 cups or what you think would give you the height you are looking for. Then layer your cakes as if they had been torted.
Hope that helps and makes sense.
Here's my method: I level the cake while in pan with a large serrated knife. then dump cake onto it's wrapped board. I eyeball the center of the cake, start from one of the short sides and use fishing line held in each hand & wrap each end around a pointer finger (this is to prevent slipping). gently saw with your hands until the fishing line is through the cake, then pull with a gentle sawing motion until you've gone thru to the other end of the cake, at this point I cross and pull my string out. Use a cake board (plexi glass is better if you can get it precut @ home depot because clean up is easier and you don't ruin a board) to gently slide the top layer onto, fill bottom layer, gently slide top back on - Voila!
twinsline7 you might want to combine all your posts in one thread to get more answers!!! Im trying to follow the response you get...but keep losing some of them
Sorry! I just thought maybe if I broke things up a bit I'd have a better chance of getting answers to those specific questions - and maybe help others out who aren't following the whole thread (but thank you for those of you who are!!!!) I appreciate all of your help!
UPDATE: in case you don't see it elsewhere - I'm making 4 12 x 18 cakes and stacking them to make 2 sheet cakes (1 on top of another) w/ the filling imbetween. It may be a lot of cake... but we'll see!! I'll certainly let everyone know!
sweet creation - i love that idea! sounds MUCH easier!! Im sure it looks very pretty too! (with all the layers when you cut into it..)
Good tip!!
I find it helpful if you put parchment in the bottom of your pan (or you can use plain, non-patterned paper towel). If you torte your cake, it helps "hold it together" when you move the layer. This helps also if you bake two separate layers.
One thing I do when I torte my 9x13s is to fold a piece of parchment over the end of the cookie sheet when I slide the top layer onto it, that way it doesn't stick and I can slide it easily with a minimal amount of breakage...although, I think if I was making one that big, I'd bake the layers thinner as was suggested...
I spray pam onto the cookie sheet before I serarate the 2.
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