Easiest Method To Tort, Fill & Stack An 11X15 Sheet Cake
Decorating By formerbuckeye Updated 16 Jan 2009 , 1:46am by AnitaK
I am making a cake this weekend that is two 11"x15" layers. Each layer will be torted and filled - one with lemon curd, the other with raspberry filling and BC between the two layers. With a cake this size, what do you use to lift off the torted pieces and then put them back together without messing up the filling or having the cakes crack? I have used cake boards, but sometimes the cakes don't want to slide off and it makes a mess in the filling!
Thanks
Keep the cake cold when doing this, and if you bake on parchment, leave it on till I say so.
Put the first LEVEL cake on the cake board upside down. Take a piece of dental floss and use that to cut the cake for the torte. It's cold and it has the paper on it, so it should be easy to move onto a cake board. Torte it... replace the top, then remove the paper. Add the Buttercream filling, Torte the cake BEFORE repeating all over again. As long as the cake is cool and the Parchment is holding it together you shouldn't have any problems at all!
Leave the parchment paper on. If you don't normally use parchment, use it this time. Level both layers, then torte and do not remove until you fill
I'd bake thin, wrap, freeze.
THEN I'd do my filling, stacking etc. while frozen. Now let thaw. They are thin, won't take long. This method allows easy stacking without cracking.
Here is a link that I found few months ago. Hope it helps,
http://www.countrykitchensa.com/videos/filling_a_sheet_cake.aspx
Yes, and I usually turn my oven down some in order to keep it from baking to hot or fast as well. This seems to keep it from burning on the corners.
I take a pc. of stiff cardboard larger than the cake, and cover it in contact paper. You can easily zip it between the cut layers, do it fast. Fill ect, then slide the layer back on the other one. The contact paper makes it slide back quite easily.
HTH!
Jen 
Quote by @%username% on %date%
%body%