That is the question.
Is it wrong not to torte? I don't do it because I'm afraid getting uneven, too thin cake layers.
What are the benefits of torting?
Thanks, GCF

I guess its all about opinion. I used to never torte, but now I wouldn't not do it. I think it makes the cake seem "whole"...it goes further..(peices look bigger) and I think it adds nice flavour...can turn ordinary into extraordinary with a yummy filling...

I torte all my cakes. It adds nice height and people love lots of layers....check out my pics. I agree with all charleydog said!!!

Berta

I've always torted, for all of the same reasons that charleydog stated. It provides more "WOW" factor also. It's really not hard at all! Try it with a small cake and see what you think!

I only tort if the I have to put a filling in a cake. If a person requests a cake and they don't want a filling, there is no need to tort...

How much extra buttercream or filling do you need?

HMMMMMMMMMM whenever I make buttercream I do a double batch which does the cake and the filling..but I don't know exact amounts... its not really a heck of a lot for one filling layer...

I do my whole cake with 1 recipe of buttercream with no problems.

Berta

blittle, how big is the cake?

But what if you're like me and just make shorter cakes and use more pans? I don't torte, then again I'm new to this but my cakes come out between 1 1/2 - 2 inches tall. So I just add filling and put another cake on top.

PErsonally I like the taste of the cake better than the filling, so the more cake, the better IMO.

Oh, yes I do that sometimes too, I guess I was more meaning yes put fillings it cakes it makes a huge difference...IMHO

MariaLovesCakes, I was thinking the same thing. I only torte my cakes if the customer requests it. Or instead of torting, if they ask for an extra layer, I just add filling and add a whole new layer on top. Thats ALOT OF CAKE. But do some of you torte the cakes because its what you like to do or do you do it because the customer asks for it? i always wondered about this?

I bake my cakes in 2 8x3 inch pans and torte each pan in 2. My cakes come out pretty tall that way. If I use a smaller pan like 6x3 my buttercream recipe is enough for 2 cakes.

Berta

I torte almost ALL the time. It is kind of my trademark so to speak. I really like how the cake looks when cut when it is torted.

My teacher commented in class last night that it all depends on the customer. There are some that like tons of fillings and others that like cake. She's had someone specifically ask for a cake not to be torted. It's all about personal preference.

Since I only have 2" pans, I don't torte. But I do layer two 2" cakes on top of each other.

If I can making a 9" cake or something similar..then I bake each layer in a separate pan and put filling in between the layers. Sometimes I will torte my 1/2 and 1/4 sheet cakes but it just depends if the customer wants a filling.....some do and some don't!

I always torte my cakes, even though I use only 2" pans. Easiest way to torte would be to put it in the freezer for 10-15 min, and it cuts through very well. It looks better, and everyone loves them.
Emi

When torting is difficult for you, I agree freeze the cake, even if the cake is totally frozen it is easier to torte and you hardly get any crumbs when you torte a frozen cake. I put the stiff buttercream dam and fill as long as the filling doesn't require refrigeration, re-cover with plastic wrap and let it defrost before icing the cake. Works really well because you can handle even the thinnest of layers. Mark them with toothpicks so that you can line up the torted layers in place, once filled.
I find that in Canada, people are not as keen at having so many layers of filling or icing, for the most part. Sort of a cultural difference, I guess. Many people don't want a three inch high torted and filled, so I always ask the customer's preference.
Hugs Squirrelly

I also only torte if the costumer ask me too. some cakes i just torte because it is the way the cake is suppose to be.

Chocolate cake has to be torte they are the best and my boys loves chocolate.

Thanks for the tip about freezing before torting, didn't know that, as i hardly ever freeze my cakes.

See you learn something new everytime on CC.

I have some people that like me to torte and some that don't. I always ask them which they prefer. My dh came up with a GREAT method of torting--FISHING LINE!

I think I've shared this before--but it's been a while. I place the fishing line on one edge of the cake. Wrap it all the way around and then take a look to make sure that it's as straight as possible. I then pull the line with one hand until it cuts through the entire cake. This method works best with a cake that is NOT frozen. It's really hard to pull through when frozen.

If you are going to cut with a knife--I agree with Squirrely--frozen is the best way to do it. I can't ever seem to cut straight, though, frozen or not, so that's why DH thought of the fishing line.

I actually have a roll of it in my cake "tackle" box now. I was agle to torte 2" layers into 3 and 4 layers using this method for my flag cake. (Which, btw, turned out to be a disaster because for some reason I could NOT whip cream to save my life that day. lol!)

Anyway--just another idea for you guys.

Lisa