Best Method To Tort, Fill & Stack An 11/x15" Sheet
Decorating By formerbuckeye Updated 15 Jan 2009 , 1:40am by sparklepopz
I am reposting this question. I could not see repsponses even though it says there are 4. Please respond again if you already did.
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
did you have powdered sugar on the cake board that you were using to help the cake not stick? Others have used cookie sheets that have no side.
HTH
Thanks cupcakemkr. I probably didn't put powdered sugar on the board. I will try that.
We have a couple of the big spatulas that are on the market and we worked together to slide it onto a cake board. Then after filling, we took another cake board and flipped it onto that one before we flipped it upside down onto the filling.
HTH
Paul & Peter
Here is a link that I found few months ago. Hope it will help you in anyway,
http://www.countrykitchensa.com/videos/filling_a_sheet_cake.aspx
Shoot, I just bake two 2" deep layers, chill them in the freezer for a bit to firm up the layers, and save myself the headache of torting and handling a cake that large. It makes life much easier. 
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