Decorating By BeeBoos-8599_ Updated 19 Feb 2009 , 8:17pm by kakeladi

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BeeBoos-8599_ Posted 19 Feb 2009 , 7:14pm
post #1 of 3

Hi all,
I am doing the cake for my BFF's 50th this weekend and have decided to torte the cake. I will have a half sheet red velvet and a half sheet chocolate fudge which will be in alternating layers. I have never torted a cake and wanted to know if it would be better to freeze the cakes prior to using my cake leveler to cut it?

2 replies
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JanH Posted 19 Feb 2009 , 7:34pm
post #2 of 3

For large cakes and sheets, I find freezing helps a lot, both when actually doing the torting because the split layers are more easily transferred to cakeboards and then back again to the cake layer after filling.


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kakeladi Posted 19 Feb 2009 , 8:17pm
post #3 of 3

Rather than fzing them hard, chill them well icon_smile.gif
Cover a cake board w/Contact paper on both sides and use it to slide your upper 'layer' of cake onto - lift one end some , insert board and slide it so most of the layer is on the board - move aside so you can fill, then return the layer on the board over the filling by pushing lightly as yyou pull the board out.

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