I am making a cake for my family get together this Friday. I have already baked, covered in saran wrap, foil and cakes are in freezer. My bottom layer
is in the shape of a star. I am very worried about how I am going to torte it and pick up the layer without the star points breaking. What should I use to support the top layer? I would greatly appreciate any advice! Thanks so much!

Julie

I wouldn't even bother with torting that one.

ok but will not torting it make it taste not as good? What do I use in a normal round cake or 1/4 sheet to separate the layers while I fill? I tryed using a bendable plastic placemat. I slowly scooted it under the layer. Is there an easier way?

a large cake circle or an edgeless cookie sheet are great for this.

The way I was taught was to slide a cake board in between the layers and lift it off. Do your filling and replace the torted layer.

Thanks a lot everyone! I will try that. thats sounds better than using a flimsy placematt. It sure is hard to be starting out. I have decorated a few wedding cakes for family and some for birthdays, but I plan on making a business of it now. I am in the begining stages of the learning process. I have been preparing for this Fourth of July cake for a week now! With all the
cake designing and preparation I hope I'll have enough time to pack and get the kids ready!

Good luck with your endeavor. Having CC in your back pocket will surely bring you up to speed alot faster than most. This place is great and everyonoe is always so helpful. I like the fact that no question is a dumb question because we all remember that we had to start somewhere ourselves. Best of luck

Thanks BJ I'm happy and excited to be part of the cake club.

If you have a cookie tray, you can use that as well to lift up your layers.

German Chocolate cake is my Dad's absolute favorite. To make it pretty I torte the 2 cake layers, so that it looks like this. That is the ONLY time I ever torte ANYTHING! I hate doing it! I always seems to make a mess of myself. I would rather make everything 2 layer, and fill in between.

Welcome to CC Sweetlady - I personally like the flavor better of a torted cake (because I LOVE frosting) and unlike so many, I torte everthing. I use the large wilton cookie sheet that doesn't have rims on it when doing a particularly large or odd shaped cake so that it doesn't break. Even if it does crack a little, it is usually unnoticeable after frosting, which I really LOVE. I have even torted the Wilton character cakes, which can make some of them a bit more of a challenge, but I do it because I LOVE frosting!!

Anyway, good luck, post pics and Happy Baking and Frosting.

You are all are so great thank you. Great Ideas