How many of you torte your cakes?

If you do torte, doesn't that make it higher than 4"?

Also, what is your reasoning for torting?

Sometimes yes, sometimes no. It depends on my mood, and what THEY are willing to pay for. It depends on what flavors are wanted. The reason is flavor, and texture differences.

Mike

I do on all of my stacked cakes (only sheetcakes when requested). I think it is something special that seperates me from most of the other bakers around here.

And I think it looks very pretty when cut.

Amy

I ask if they want it torted, and most do. I use the same amount of filling only spread it thinner and in 3 places. My customers like it this way. Each bite of cake has filling with it yet the cake is stable and easy to serve.

oh, and it really isn't much taller because the layers of filling are thinner

I bake in 3" deep pans and torte twice.

Theresa

i torte all my cakes. people are alway so impressed when they are served a piece of cake that has 4 layers and 3 layer of filling. presentation is everything...

Sometimes yes, and sometimes no... depends on the look I want to achieve when sliced. If I torte into multiple layers, I fill with much thinner layers of BC. I don't mind if the tiers end up being taller than 4" .

All my wedding cakes are torted. 4 layers of cake and 3 layers of filling. Much better presentation and I push the fact that the cake is the grand centerpiece of the reception. My party cakes are 3 layers of cake and 2 layers of filling.

I have a question! If you don't mind me adding to the pop quiz...

All that do stacked cakes:

Do you torte all of the teirs the same? For ex: each teir has two layers of filling. Has anyone or does anyone ever do each teir differently?

I would only torte separate tiers differently if it were by special request. And so far, nobody has asked.

Theresa

I always do except on a sheetcake!

Yes, I torte all of my cakes including sheet cakes. They produce about a 4" high cake once filled.

I torte wedding cakes, but I usually don't torte other cakes unless they ask for it.

I've just recently started torting my cakes.. and I must say.. I love the "wow" effect it gives. My customers are very pleased and love the presentation.

torte everything for the same reasons mentioned- looks pretty, sets me apart, etc- even sheet cakes. But...

I CAN'T TELL YOU WHAT A DIFFERENCE THE AGBAY LEVELER HAS MADE!!!! wOULDN'T DO IT WITHOUT IT!!! Like a fricken hot knife through butter! And completely perfectly even and level! No ups and downs. All scratch cakes!!

I torte all of mine! I ordered the Agbay and it will be here Thursday, just in time for my weekend wedding order! Yea!!! I can't wait. I'm going to throw that large wilton level in a trash bag and jump up and down on it... then run over it with my van!

heehee!

It is worth every penny and more!!

i love to torte my layers, however, as I am still trying new recipes and sometimes adapting recipes to make them gluten free, egg free etc. they dont always bake up to fill the pan like normal so my layers end up 1 1/4 -1 1/2. Then I bake three layers and use two layers of filling.
But I love filling its just a preference.

If I'm just filling with buttercream or cream cheese icing I'm happy not torting and just sandwiching 2 2" layers together.

Yes I torte all my cakes.

Birthday and special occasion cakes get 1 layer of filling and 2 layers of cakes; wedding cakes get 3 layers of filling and 4 layers of cakes.

I will torte a sheet cake upon request.

Really new here. With torting, I worry about the layers sliding. Do I have to dowel the cake?

Thanks
Rosie

can i ask how tall one layer of cake is normally and when you tort it how tall will each layer be?

Layers won't slide if you fill properly. I do a ring of thick consistancy bc around the edge, then a thin layer of filling, place the next layer on, and PRESS DOWN. I repeat for the next layer, all the way up. When done, I take the thick bc, run it around the cracks, and push in with a spatula, Then I do another ring of thin bc and smooth with the spatula. That locks in the filling as much as possible.

I like for my cakes to settle for a few hours before icing. If you are stacking tiers, dowling or other supports will insure stability throughout.

As far as height, if you bake two 2" rounds, torte each one in half, you'll end up with 4 layers of cake, 3 layers of filling, and a cake that is approximately 4 to 4.5 inches tall after icing.

I torte all of my cake so there is 4 layers of cake and 3 layers of filling. The cake layers are about 7/8 of an inch tall and the filling layers are about 1/8 of an inch each and then there is icing on the top. When you are done you have a 4" tall tier.. maybe a teeny bit taller.

I can't WAIT to get an Agbay leveler.. with the profits of my next wedding cake I am getting one.

What is a Agbay leveler and where do you order from. I also despise the Wilton level.

I need to order an Agbay NOW! So what do you think guys - do I bite the bullet and order the Deluxe model to make 2 cuts at once???

Jackfrost- An agbay is a saw like instrument that cleanly slices the layers in a cake, the regular model allows you to make single cuts whereas the deluxe gives you 2 saws to simultaneously torte two layers. Personally, I dont own one but am told that it is the next best thing after sliced bread!

I wish G SA carried the Agbay, I got a gift cert for my birthday!

eta: Wait, I just googled it, I knew it was expensive but didn't realize it was $150! What the heck of that thing made of, is it a laser beam?! Time to start making up your holiday wish lists...