Torting A Wedding Cake

Decorating By trishvanhoozer Updated 27 Apr 2010 , 7:06pm by momma28

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trishvanhoozer Posted 27 Apr 2010 , 6:05pm
post #1 of 3

I have a rather large wedding cake order - the four tiers are 16 inch, 12 inch, 8 inch and 4 inch - I usually do not do such large bottom tiers. My question is do you usually torte the larger layers and ice between (to give four one inch cake layers vs. two two inch layers) or just use the cake without torting and filling. I am afraid to torte such a large cake in case the weight causes it to tear. I am also using the 4 inch SPS system to hold everything in place, and concerned that if i torte every inch that i will exceed the 4 inches......

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leah_s Posted 27 Apr 2010 , 6:54pm
post #2 of 3

I torte every cake, every size tier. I only use SPS. I torte layers to 7/8".

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momma28 Posted 27 Apr 2010 , 7:06pm
post #3 of 3

I too torte every cake no matter what size. I dont use sps (although i know from all the posts about it that it is wonderful) and have not had any issues. if you are concerned , using buttercream as the center filling layer does prevent slipping if your other fillings are slick (purees and such).

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