Torting is taking one cake layer, say 2" thick, cutting it in half and filling it, usually if you were doing a 10" two layer cake torted, you would cut both of the layers in half, giving you four layers. Three would be filled and the last one would be the top of the cake, then all would be iced as one cake.
I find the easiest way to do this is to partially freeze your solid cake layer for about 10-15 minutes, then cut in half with a long bladed serrated edge knife. Put each layer on a cardboard cake round, set one on the covered cake board, add your dam and filling, then slide the next cut layer off the cardboard and onto the filled layer. Repeat till all layers are in place. Freezing cuts down on the amount of crumbs when you slice the layers in half and they are also more solid and less likely to crack or break in half.
So keep those questions coming!!
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