Hey, All!  I've been baking for years but I've never done petit fours.  For those of you who have, how and when do you torte your cake?  Do you freeze or not?  Do you torte, fill and then cut into small pieces, or cut first? I'm afraid if I cut and then torte, I won't be able to keep squares (or rounds) with really sharp corners. But on the other hand, if I torte into really narrow layers, will I be able to handle and fill without breaking them?

I'd really appreciate any tips and advice you can give me.

Thanks.

The few times that I made them, I torte, fill, place top layer back on, fridge for 1 hour, then cut. The cake and filling firms up nicely so there's no sliding. I use my Wilton level to torte, and use a cake board to slide underneath the top layer so I can slide it off without breaking it. 

Sounds reasonable.  I was wanting to torte into 3 layers but may just start with 2.  I plan to try it the first part of next week - tonight it's popcorn balls. : )  Thank you!

Sounds reasonable.  I was wanting to torte into 3 layers but may just start with 2.  I plan to try it the first part of next week - tonight it's popcorn balls. : )  Thank you!

So just an update . . .   popcorn balls are NOT hubby's forte'.  Hilarity did ensue.

Gave up on popcorn balls and substituted carmel corn....yummmm! Bagged nicely and much tastier and easier to eat and share. 

https://www.cakecentral.com/tutorial/56981/how-to-do-petit-foursmy-way

I used her tutorial and Getchen Prices poured fondant recipe: