What is the point in torting a cake? I just baked 2 11" rounds and I'm wondering if they have to be torted?
I always torte my cakes with fruit fillings because the fruit is so slippery you can't put as much filling in between the layers. If you don't torte it, there's just not enough filling for a nice cake/filling balance.
I'm with PinkZiab that I like the way the cake looks when you slice it, so I've started torting all of my cakes. It's a bit of a pain, but I think they look more professional.
Sorry for my question, but as I am from Portugal I do not understand everything.
What does it mean to torte a cake?
Thanks
Cut one layer in 1/2 horizontally, and put filling in then put the cutoff piece back on. You can use all sorts of flavors, types.
Mike
Thanks for answering so quickly!
So, I understand is to bake 1 cake, cut it, and use it as 2 shorter cakes. Am I right?
No, now instead of two uncut layers for one cake. You will have four thinner layers for the one cake. Assembly is still the same your just putting filling in between a layer that before was uncut.
Mike
I found this how-to with step by step photos that might help you out ....
http://images.search.yahoo.com/images/view?back=http%3A%2F%2Fimages.search.yahoo.com%2Fsearch%2Fimages%3Fp%3Dtorted%2Bcake%26fr%3Dyfp-t-501%26toggle%3D1%26cop%3Dmss%26ei%3DUTF-8&w=163&h=97&imgurl=www.ladycakes.com%2Finstructional%2Flevel%2520fill%2520tort%2F5.jpg&rurl=http%3A%2F%2Fwww.ladycakes.com%2FTorting%2Ftorting_%26amp%3B_filling_cake.htm&size=2.3kB&name=5.jpg&p=torted+cake&type=JPG&oid=0ac4ff6d2f556c9a&no=13&tt=15&sigr=11v1mk4vi&sigi=11pi1dot3&sigb=13199f3tf
I torte all of my cakes too.. I like how it presents when it's cut and you get a little filling in every bite.. can't be a bad thing.. 
I always torte as well b/c I like getting icing and filling with every bite. I don't torte my sheet cakes though. I find they get way to thick that way and are to hard to flip.
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