Torte. At first I thought it was like making a trench in the cake layers to fill it with creams, fruit, glazes and other stuff so that it wouldnt mush out b/t the layers. Then I went and google it and all i got was that it was a traditional type cake baked with nuts, breadcrumbs, and other little goodies in the batter. It says it has very little flour. Little flour? How is that? What is the word for what it first thought it was? Or is there 2 definitions and google just didnt give me the other. lol Im confused. lol
A tort and torting is two different things. Torting is where you take a layer of the cake that you have made and cut it into one or more layers. This is what you see when you see a slice that has several layers of filling inside of it.
Look on the wilton site and you will find how to tort. It is very simple.
Ok. Im making a 3 layer 3"x 8" strawberry grand mariner short cake with home made wipped topping. I have tried to make this cake before. Didnt work with piping, plus when i finnally got it to work I could taste the buttercream dam in there with the whipped cream and the filling. Ok, but not how I expected. A thin layer of buttercream on the outside is fine for fondant purposes, but not good on the inside. I cant pipe the whipped topping for the dam, definitley will mush out. I still dont want to torte cause I dont want to saturate the layers with the filling. I want to be able to taste the actual cake as well as the filling. Im guessing that if I cut a 1/2" thick trench in one side of the two layers and on both sides of the middle layer, then when i put them together there will be a 1" of fillig b/t each layer without them getting soaked thoroughly. Im thinking that if I do this I can avoid mushing and get around having to pipe a dam out of buttercream.
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