silly amateur question: can someone explain the difference between 'torting' and 'layers'. i cut all my cakes in half and fill them... i don't even know which one this is!
Not a silly question... there are so many terms it can get confusing on what is what.
Layer = 2" or 3" cake that comes out of a pan
Torting = Cutting a layer in half and putting filling in the middle
Tier = Two layers of cake put together and then stacked
HTH
Here's a link to all four Wilton cake preparation and serving charts:
http://www.wilton.com/cake/cakeprep/baking/times/index.cfm
The sheet cakes are listed under party cakes.
FYI, all cake servings are given as layer cakes (2 layers stacked) so if only doing one layer - 1/2 the servings given.
To cut rectangular or square cakes in 2x2 or 2x3 pieces:
(indydebi does the math.)
http://www.cakecentral.com/cake-decorating-ftopict-302303-.html
HTH
I have never dared to tort an 11x15 cake because I'm so afraid I'd break the piece I lift off!
I usually tell people an 11x15 single layer feeds 28. You would cut it 4 slices by 7 slices. It can be cut 4 slices by 6 slices to get 30 servings. You should do fine with an 11x15 to feed 25 people.
I torte this size sheet cake all the time. I just freeze it first, then I have no problems lifting the top layer off.
Good idea. What do you cut it with?
Right now all I have is a Wilton brand cutter and I hate it! Someday I'll get one of those really nice expensive ones!
If it gives me too much trouble because it's frozen, I let it thaw just slightly, split it and then refreeze it. It's very easy to get the blade to go through it again once it's refrozen.
Thanks, everyone so much. I appreciate the quick replies.
I can't look at the forums anymore at work - they blocked them out, so now I have to wait all day and I know I've missed a lot of great stuff.
Specifically Cake Central?
Thanks, everyone so much. I appreciate the quick replies.
I can't look at the forums anymore at work - they blocked them out, so now I have to wait all day and I know I've missed a lot of great stuff.
Specifically Cake Central?
I torte mine all the time and I don't freeze them. I use a cake board that I have laminated so that I can clean it and that is what I use when I torte all my cakes. it works very well. All I did was get a half sheet cake board doubled it and got some sticky paper at staples and covered it. all you have to do is wipe it down when you are done. I have a couple one large and one small, the smaller one is round. I hope this helps. 
Vicky
LittleLinda,
Yup, pretty much it's just CakeCentral. I can look at Wilton Forums and Cakes Canada. Some forums I can't on other sites, but I don't care as much.
Some subjects we can't either and definitely not ebay. Who decides this stuff I don't know, but I used to be able to keep up with everything going on here at CC and now not as much. I work 10 hour days, so I'm kind of tired when I get home.
You guys have helped me out like you wouldn't believe. There is not one question that I haven't had answered with lots of responses. Thanks everyone!
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