Two Questions: Torting And Cake Boards
Decorating By nanascakes Updated 19 Sep 2006 , 9:18pm by cakegurl06
Rather than torting, does anyone just make layers thinner using less batter? I wonder if the cake would dry out baking it this way. If it would work, it seems like it would be less risky than lifting thin torted layers with cookie sheets etc.
Second question: Does anyone just use the cakeboards between tiers without covering them with anything? I thought they were made to use that way. I've also read where the contact paper some people use can leave an odd taste. Would love to hear from someone who uses them plain.
I ALWAYS bake thinner layers rather than torte a thick cake. I don't know how it is for cakes made from a mix, but for scratch cakes they bake perfectly even and there's no need for a heating core or flower nail. If baked and stored correctly, I have had no problems with them drying out.
I don't know about your cake circles question- I have used the circles that are coated with a foil-y (is that a word?) gold surface and it seems to keep the cardboard from getting soggy. If the circles are not going to show, Maybe you can cover them with aluminum foil since it is food-safe 
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Amber
Yes and yes. I have, up until now, just baked smaller layers. I just learned to tort and like the effect. Plus I don't have enough pans to do it efficiently.
On the cake circles. I never knew that you were supposed to cover them until recently. The wedding cake in my picture was just plain cakeboards and had no problems. It was a stinking heavy cake too. But I think that I would cover them next time. I am just going to use parchment paper. I don't think that would give a taste.
HTH
Stephanie
I have no idea about the torting thing but it sounds smart to me to bake smaller cakes! I was going to ask that same question about the cake boards! I have been covering them in tinfoil but the last one I did that with, I kept getting tiny pieces of tinfoil on the cake when I cut it. The knife was tearing the tinfoil and I had to keep picking off these little pieces of tinfoil from each piece of cake. Even when I cut it more carefully (I thought), it still did it. I was thinking I would use the cakeboard by itself but I would buy those cakeboards that are like plastic covered, or whatever they are, not just the cardboard ones.
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