I am sure there has to be a post of this subject but I don't want to spend all my time searching. What does torting mean, is it sutting the cake in more then one layer or does toring mean, the way you put the fruitfilling in.

I usually cut my cake once, fill it with some kind of fruit preserves or jam, then use my SMBC and fondant to finish.

It has been years since I last made cakes. I am just now getting back into it and boy, things have changed a lot!!

Thanks for the info!! I love this forum, well, I love this site!

Petra

Torting is the layering of cake with either fruit, cream, or icing. Some people alternate layers --- like cake, fruit, cake, icing, cake. Then frost and decorate.

Now I could be wrong, but I thought that torting was cutting each baked cake into layers, which are then filled with whatever (icing, fruit, etc.) in order to achieve a taller effect and more filled/yummy effect!

Thanks all for the info. This is what I thought...