I am almost there!!! Thankx to cc I have managed to make a great graduation cake for my nephew. All the posts at CC really walked me through it. I need help with one last detail....
I have a 12x18 cake in the oven. I will have to tort it. I am scared that when I tort it, one half will get stuck on the board and I will only be left with one half. How can I cool this big cake and how do I tort it without lossing one half of it? I hope someone understands my question.
Thanks!!!
First off make sure the cake is super cool before you torte. To cool this large of cake - I usually let it cool in the pan for about 10-15min I then place it directly on to the covered board I will be using to serve it from - and let it continue to cool.
To separate the torted layers, I use a cardboard cake board. I sprinkle powder sugar or cornstarch on the board and gently slide it between the layers. The layer should then slide off the board when you are ready to put it back on the other layer.
I use cake boards. I torte the cake and slide the cardboard into the cut. I always get hubby to help me because it's so big, I guide the board and he helps direct the top layer (gently pushing). If you have an extra large FLAT edged cookie sheet, that would work in place of the cardboard.
Before filling make sure you have the bottom layer centered where you want it on the board/drum. After filling is in place align the layers (DH helps here too) and push the top layer (slowly) off onto the bottom.
Hope this make sense.
Good luck!
COOL YOUR CAKE IN THE FREEZER....trust me, this will firm it up so you can handle it without freaking out its gonna break to bits!
then do as the others suggested and use the cake board to remove the top half to torte
best of luck to you and welcome to the world of cake decorating!!
HI!
I was looking at this subject around the net, since I will also be doing a big cake next week (first actual paid babyshower cake!!! so nervous!). I learned that another way to torte it and then 1) cut only the TOP layer in half, 2) lift one side by means of the board/cookies sheet 3) fill and put layer back 4)repeat with the other side. Did I explain it well enough, do you get what I'm saying? lol 
In other words, cutting it in half and filling it insections would help it be easier than trying to more the whole huge piece. I thought it was interesting. Anyways, that's my two cents
southrnhearts & Isaby:
These are great ideas! I am adding them to my hints and tips for making cakes easier.
And, since everytime DH helps me with this delicate process that really takes patience (and his theory is, "just slap it on there!") he'll be happy to know that I can do it by myself now.
For crying out loud, he has to leave the TV for 5 minutes and then I make him wash his hands "the right way" before he comes near the cake. This all triggers the conversation of why I make cakes. He reminds me that I stress out and if it's not fun, stop doing it. blah, blah, blah!
Anyway, thanks for the tips. I WILL be using them!
Quote by @%username% on %date%
%body%