Can someone give me a tip on how to tort a large cake (like 11x15) and not break the layers while trying to get them apart and then back together? It always seems like I'm saying one big hail mary while I do things like that. Any suggestions?
thanks

I use a large cookie sheet (Wilton). It has no sides and it's really thin so I can slide it under layers and move the cakes around without breaking them.

Lisa,
Do you just lift up an edge and then slide it in, do you get lots of crumbs? And then after you've filled the cake does it slide back onto the bottom layer okay? That would be great if it works because I do have one of those big cooling racks.

Hey Kate,

I use a cardboard cake board. I don't wrap it. I just put the cardboard in between the torted layers by lifing up a little while I'm doing it & take it off. When I'm ready to set it back on the cake I hold it right over the cake. I ease one end off onto the cake. I usually use the large spatula to do this. Then I get the cake board as close to the cake as I can get then I slowly pull the board out from under the cake. I sometimes have crumbs on the sides of the cake but they are very easy to get off.

I hope that will help you~

I use a large cake board the same way Lisa uses the cookie sheet, works like a charm!

Thanks for the tips tc, cindy and lisa! I've been doing something like this but I think I hold the board at too much of an angle while I'm trying to get in on top of the bottom layer so I have cracked the top layer a time or 2. Thank goodness they haven't been big cracks but it just seemed like there had to be a better way

Good luck Kate! I hate to torte because it is so risky LOL!! When I have to torte I have to work up to do it! Some times it works sometimes it doesn't. That's another disaster story, LOL!

I totally agree with either/or the cookie sheet or board in between routines. I agree with the freezing trick, sometimes I actually freeze the whole cake before torting it too. But for any larger cakes, it is a lot easier to slide a big cake back on top of the filling, once that top layer is frozen. If torting cakes gives you a scare, this is the way to go! then I just cover it up with plastic wrap until the top is defrosted and ice away.
If you do not do the freezing trick, just have an extra pair of hands available when it is time to slide that top layer back on, it will definitely help!
Hugs Squirrelly

covering your board with wax paper seems to help! i dont have and extera pair of hands around and this help it slide off easier.

question what does everyone use to cut their torte layers and get them even

Well, I have both Wilton levellers, but I must confess, I hardly ever use them. Most of the time I use either dental floss or a heavy button type of thread or I use this cheapy serrated Bride's knife that I have had for years.
If you are using a knife and having trouble getting the cuts even, line up dots of icing along where you need to cut and keep looking at eye level as you cut. Or use tootpicks to mark an even line.
You might actually have an easier time with dental floss. Just mark off an even line with toothpicks and line up a large piece of floss all around the outside diameter of the cake. Now you are going to pull slowly and gently, sort of a bit of a seesaw motion. Your hands are going to crisscross over each other like this as will the string. As it comes to the centre, the whole layer will be cut and then you just gently pull the straight piece of string forward and out. Does that make sense?
Hugs Squirrelly Cakes

I use the Wilton's small cake leveler it works like a charm for me and I have even layers everytime

I've used both the Wilton cake leveler and fishing line. Both works well.



Wandootie

I just love this site!!! The tips are great I really think that putting my layer in the freezer while I fill the cake would do the trick. The dental floos is a great idea for bigger cakes. I have both of the Wilton levelers and they work ok for me, well the small one I really don't like too much because it seems so dull on cakes that are a little firmer.
Thanks again for the help, you guys are awesome!