I've been asking a LOT of questions lately, thanks for all the advice and input. I have one more question and it may seem a little silly
I have never torted a big cake before, i wasn't going to do it (worried about having jagged uneven layers) but i just finished cooking my 10" rounds and decided what the heck i'll try it. It was surprisingly easy, so now i'm going to torte the rest of my layers. I'm trying to figure out when to pull my other layers out of the freezer, if i can torte them when they are frozen i'll pull them out tomorrow, if its a bad idea i'll pull them out tonight.
Do i need to defrost them?
The biggest issue with cutting while frozen is cutting yourself. They will thaw pretty quickly.
If they've been frozen for more than a day- they will be harder than heck to torte... the outside thaws and presses in because you have to press so hard to get thru the frozen solid part. And as mike said, you cut yourself more! You have to press so hard to get thru the frozen that when it pops loose, the knife always flies toward whatever finger is closest!
It is easier to torte when they have just been in for a few hours..that way they are firm but not a solid block.
I like to torte when they are cool then put them in the freezer- then you can just stick the knife in and sorta pop them apart.