I'm thinking about making a cake using the Wilton book pan, the large one that takes 2 cake mixes.

Would you try to torte that to fill it or just leave it in one layer with icing on top?

I was wondering if it would be boring in just one layer but I never actually cut a cake in half and didn't know if this one would be the one to practice on!

Any suggestions or advice?

i always torte my cakes..all of them, character pans, sheet cakes...cake is always better with a little bit of filling...(actually the only ones i don't fill are the 3d ones like the ball or the barbie)

How do you get the top to go back on the bottom in the right place after filling it without cracking the top, especially on such a large cake?

Since you haven't tried torting before, maybe make a trial run with a smaller cake.

The largest one I've tried was a 9x13, it was the first one I did, and was a little tricky for me.

Good luck! Janice

i don't jsut pick up the top part of the cake...i slide a cooling rack under each layer that i've torted so i can slide the cake on the rack, and once i put my filling down, i slide the cake from the rack onto the filling

That sounds better. I was imagining flipping the top over onto a board and then having to flip it back again! Yikes! I have trouble flipping pancakes, so I know THAT wasn't going to be pretty

I am SO appreciative that all you ladies (and men!) are around to answer all of these questions. Thank you!