How does everyone else do this? I'd like to freeze my 16" round cake for the weekend. However, I don't know if I should torte it now and then wrap in saran wrap or if I should do it when I take it out of freezer? It seems like it'd be a pain to torte frozen, but then again, that's how to carve them, right?? 
Help! I have to freeze soon and need help asap! Thanks!! Shari 
If i level it (torte), i do it before freezing, if i am going to carve the cake into a shape then i do it frozen. I find that with my cake leveler at least, it goes through smooth when the cake has just cooled, if it cools down too much or if its been chilled it is way too tough to get a nice cut with little crumbs. Hope this helps.
Thanks guys! I'll just have to decide what I will do...I'll just have to bake another cake and try it both ways!
i think it depends on what you are torting with...frosting i would say yes to and maybe fruit fills,cream chz fills and puddings i am not sure haven't frozen them before.however I freeze most of my cakes even just to frost and also to carve,frozen is so much easier and faster.
How does everyone else do this? I'd like to freeze my 16" round cake for the weekend. However, I don't know if I should torte it now and then wrap in saran wrap or if I should do it when I take it out of freezer? It seems like it'd be a pain to torte frozen, but then again, that's how to carve them, right??
Help! I have to freeze soon and need help asap! Thanks!! Shari
Torte it after freezing, the less surface area exposed the less chance of the cake drying out.
I do mine just the same as sonoma9 ... torte them after freezing, and after they've thawed a bit.
If I am going to freeze the cake, then I bake and cover with plastic wrap till it's cool. Then I torte and level and immediately wrap again in plastic wrap...then freeze. IMO, the plastic wrap keeps the cake very moist.
I am not good at leveling or torting frozen cakes, that is why I do it before freezing.
Then, when I'm ready for the cake, I pull it out of the freezer for a few hours, fill, ice and decorate.....
that's how I do it. I hope you find a way that works for you.
"If i level it (torte),"
Not to be picky but Leveling and torting a cake are two different things.
Im sorry, i just noticed what i did, the torte/level thing... i actually meant to write level and torte, but goodness knows why i wrote it that way... wait i know why, cuz its 3 hrs past my bedtime, and the part of me that does functional grammar already went to sleep, while the half asleep overworked mommy of a 3 yr old in her terrible 3's and a 7 month old baby finished a cake order way past her bedtime. Hahaha I have to laugh at myself, cuz what else can I do, sleeplessness causes stupidity.. they should make a bumper sticker out of that.. anyways im going off on a tangent.
Im just so addicted to this forum.
Sorry again... 
FYI 
I tried to torte my 16" round cake after removing from freezer. I must've not waited long enough, because I did a hack-job on it! I had to cut it, flip the other half over and trim it level and then put the pieces back together! I think that the Wilton torte(r)? for the big cakes isn't very strong! The blade was bending all over creation! I about pooped when I saw the blade coming up through the top of my cake! Waaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa 
Anyway...on a positive note, I did get it back together and thank goodness for BC icing! It repairs a whole lot o' ugly! 
I tried a new BC icing in the recipes, different from the Wilton, and it is SOOOOOO good! AND...I used a paper towel for the first time...first time successfully anyway! I'm pretty pumped! Now...fondant time.....sigh It's going to have to wait till tomorrow! Have a good one and thanks for all the info!
Note to self: Don't try carving cake until sufficiently thawed! I hate learning the hard way!
sharibearie, I'm so sorry that you had so much trouble. I've never tried torting a cake that big (I always use 2 layers for cakes that big and only level them, not torte them), but I can imagine it would be pretty hard. I'm glad you were able to glue the cake back together with the BC ... that stuff can be a lifesaver! Which recipe did you use for BC? I've been wanting to try a new one, but there are so many that I don't know which one to choose. Glad the paper towel technique worked so well, too! Good luck finishing the cake tomorrow (or I guess, later today!!! 
)! We'd love to see a picture of the finished cake, if you feel like posting it!
cakes, thanks! I'm glad for the "gluing" too! I REALLY like the bc icing I used. I went to recipes and searched buttercream. I used the second one down I think with a 5 star rating! The name is "Crusting BC Icing (VIVA method)....I used 1 TB vanilla and 1 1/4 TB almond. I love almond more than vanilla! mmmmmmmmmmm I turned out really nice...I really like the texture and the recipe also gives the option of making it stiff or for icing.
I WILL post a pic of cake when done! It's for my Gr Grma's 100th b-day Sunday! She was an avid gardener her whole life and I'm doing some sort of garden cake. Not quite sure yet what it will include....but if you look in my photos..you can see a few of the pieces that I have made for it. We shall see what it actually turns out like! Check back to see!
Thanks for letting me know about the BC recipe ... I think I'll give that one a try.
I checked out your photos, and I am SO impressed!!! 
The watering can and flower pots are amazing!!!! Are those fondant? How did you make them? Your first time cake is beautiful, too! Your roses are really great!! What is a bubblegum rose?
Did you know that you have your photo album set so no one can leave comments? I wanted to leave some comments (nice, of course!! 
), but couldn't. Just thought I'd let you know in case you didn't want the settings to be that way.
I'm really looking forward to seeing a picture of your great grandma's cake. I'm sure she will love it. Wow ... 100 years old!! That is amazing!!!
Thanks for letting me know about the comment thing! I don't know why it changed?? My other photos have comments...hmmmmm.
Thanks for the compliments! I was excited at how they finally turned out! I made them out of sugarpaste. Pots are a pain in the rear end! I know how to do it now though...and that helps! I was excited about my first cake too...after the heck of a time I had trying to smooth that icing...oh...and the icing is a story in itself!
Bubblegum roses are just roses made from gum instead of fondant or sugarpaste. I'll send link here so you can see what they are and how to make them!
Thanks about leaving cake out! I will do that...hope we don't have any sneaky icing swipers! Actually, I think the family is icinged out! BLECH! I do have to say though...that new icing recipe is SO much less rich! Probably the butter in it...I like it SO much better than all crisco! Yummy!!
It is amazing, isn't it? DH and I were talking about how most people don't even know someone who is 100! She's a spunky little lady! It's very hard for her to not garden anymore! It was her passion! I hope she loves her cake. It's more of a "thought that counts" sort of a thing. Although....it does have homemade rasp. jam and white choco. ganache in the middle! 
That's gotta count for something, right??
Looks like your comment issue is all fixed!
Where did you learn how to make the pots and watering can? I can't get over how great they look!!
I think you might have forgotten the bubblegum rose link ... I didn't see it in your post. I'd love to check that out!
I'm really looking forward to trying that BC recipe ... it sounds so yummy!!
I'm sure that must be hard for your great grandma to not be able to garden anymore. Getting older has got to be hard when you realize there are things you can't do anymore. 
The cake sounds fantastic ... homemade raspberry jam and white chocolate ganache?? That sounds so yummy ... she will absolutely love it, plus the decorations!!!
WOW I love the flower pots and watering can- how did you make those? Especially interested in the watering can, did you mold it around the (looks like roll of TP lol), ?
Very impressed- your GG is going to be very happy with all your creative efforts and hard work! Egads 100, I hope I live that long, still able to garden would be nice too
In my experience, the only cake torte is one that is refrigerated. Either freezing then thawed in fridge and torted, or refrigerated, torted and frozen. I like doing the latter, that way I can just start assembling when I am ready.
I have cut my hand torting a frozen cake, so that is a really great way to get a trip to the emergency room (I didn't end up in the ER, but I think there is potential to really hurt one'sself. )
I also have got very uneven layers with the wilton leveler (with refrigerated cakes. I was really disappointed and ended up returning it. I love the small leveler with the wire, though.
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