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Torting Large Cakes
In this tutorial I am torting a small cake
(8-inch-round). However, you use this same exact method for torting any size
cake you feel uncomfortable lifting, including sheet cakes.
First cover your cake board as usual and place your bottom layer on the board.
Next, cover a second board at least 1” larger than the cake, with foil. If the cake is very large, you may want to spray this board with a very light coating of butter-flavored spray (such as Pam) to make it more slippery.
Now cut your cake, as you normally would using your normal method. I have a cake splitter, but I prefer a bread knife. You use whichever method you are most comfortable with.
Using the foil-covered board, slide it in between the cut layers leaving about 1 inch hanging off the end. Lift the top off placing it to the side.
Next torte your cake with your filling.
Carefully pick up the foil-covered board and lay that 1” inch section back on to the cake bottom. Without touching the board to the filling, carefully slide the board out from under the cake. You may have to help the cake “stay-put” using your other hand.
Spread your filling icing on your cake and place the second layer on top of what you have already done. Now cut this cake to torte.
Repeat the first steps to torte this layer. After it is complete, use your hands to shape the cake by lining up the sides and flattening the top. That’s it! You’re done!!
Dawn
Griffin, Cake Artist |
