I see it mentioned all the time here. torting. It's to cut the cake in half & ice it back together, is that right? I'd love to know more about it and why you do it. I'm awaiting some new cake decorating books in the mail & I'm hoping they'll explain some basics like to me. But I've just baked a heart shaped cake & I'm wondering if I should 'torte' it & use choc icing in the layers. (choc cake).

It makes it look prettier when cut on the plate.

Also, some peoplet thinks it makes the cake more stable because instead of putting one layer of thicker filling, you have 3 layers of thin filling, less risk of bulging and sliding

Torting can also allow for a moist filling, like jams or curds. this can save a dry cake. Many decorators do not torte layers. Using solid layers can save time, and help taller cakes be more stable.

I only torte on request. I detest doing it, and IMHO, it makes the cake LESS stable. More slipping and sliding of layers.

I dont' torte I stack two layers together with filling in between...never had a problem with sliding. My cakes are taller as a result...

I'm glad I saw this post. I've wondered the same thing; I've been terrified to even try "torting". I do have a small heart cake (6") that I might try it with tonight just because I want to get SOME filling in the middle without making it as high as two hearts stacked on eachother.

I normally don't torte unless my filling is fragile.

For example, for a regular stiff buttercream filling, I don't torte.

But when I do fillings with jam or mousse, I find the cake to be too "slippy" to get a good filling layer just between the two cakes, that is when I torte, so I can put just a light layer in those layers

I torte almost all of mine. I don't like how it looks cut when it's in just one layer and usually I don't need to feed so many that I need to stack two cakes. That's why I do it.

Do you guys see a difference in torting vs. stacking two rounds on top of each other w/ filling in between?

Yes, for all the reasons listed above.

Taller finished cake
more filling
moisture
pretty cut servings

I torte all my cakes. Ideally I try and put a layer of filling every half inch, it looks lovely when cut and allows for filling in every bite It seems to help with bulging filling because the layers aren't so heavy as to smoosh the filling out the sides. I also never have any sliding issues when I torte many layers, and almost all my cakes have to travel in a car somewhere.

My standard operation for a round cake is to use 2 2-inch rounds and torte each, creating four layers of cake and three layers of filling. I generally don't use buttercream as a cake filling. Instead, I use mousse, cream cheese fillings, or flavored whipped creams. I love the extra dessertishness (sure, that's a word! lol) these types of fillings give the cakes. I don't put a huge amount of filling in (wouldn't want it to completely overpower the cake), but there's enough that you can definitely taste it.

It's fussy and time-consuming, but I like the results.

I try to avoid making my fillings ultra sweet. That's why I don't fill with buttercream usually.
That pudding sounds like too much!
I make a lemon cream cheese filling that compliments many cake flavors well--it's sweet, but the tartness of the lemon keeps it from being sickening.

I checked out Sylvia Weinstock's book, Sweet Celebrations, a few times. She has diagrams in it of her torted and filled cakes. There's as much filling as cake! That's overkill, IMO. I wonder how the cakes taste...

I generally use 3" pans and only cut in half and fill. On smaller cakes, 5 x 2 and 6 x 2, I still only cut once and fill.
Gonna have to try 3 layers with the 3" pans.

I avoid the sweet filling. I like to use lemon curd with the white almond sour cream cake YUM. I filled a recent cake with white chocolate flavored pudding and that alone wasn't too sweet, it was actually pretty yummy, but I added a dash of raspberry extract and that gave it a tart little kick that was perfect compliment to the chocolate sour cream cake

Last weekend, I torted a tall 9X13 and added preserves--1/2 had raspberry with a little almond extract, and the other 1/2 had apricot with a little lemon juice.

I don't like my desserts overly sweet, and having a thin layer of something sweet-tart seems to work well.

My general procedure is that I do two 2" thick layers when using buttercream or custard filling, without torting. When using preserves or ganache filling, I torte, so that each layer is about an inch.

RedPanda

Ok hopefully this will work, I did a seach here on CC for "slice of cake" and found this pic.

See theabove picture? There are very thin layers of cake and filling rather than two inches of cake then filling then another two inches of cake....

Oh okay. If you make each layer 1" and don't torte, will it pretty much still be the same?

wouldn't it just be easier to make a 2" and torte it?

If you bake 2" and torte then you're using 1/2 the amount of pans verses baking 4, one inch cakes.
I always torte. Even if I just put a very thin layer of filling (I too try to avoid plain buttercream and perfer jams, whipped creams, cream cheese and fresh fruit) it looks very nice when cut and placed on a plate. Much nicer than two thick pieces of cake and little filling.

I always torte my cakes. I always have a sweet tooth so i enjoy all the fillings!!!!! That and i LOVE the height.

I too ALWAYS torte for same reasons as everyone else. Love the look and love adding fun flavors and filling to the plain cake. I have also found that when using BC as the filling the cake is very sturdy if refridgerated before transport. (because the BC becomes firm)

Has anyone ever torted a cake larger than 8" such as lets say 16"? Would it have to be torted then partially frozen to lift one layer?

Thank you Doug I wanted to torte one for a cake I have next week and was wondering about that because I didnt want to break the cake.

Thanks for all the replies. I'm going to have to give this a try.