HELP PLEASE! Torted layers stacked unevenly

I'm not sure what you mean about the saran wrap thing; but have you tried putting your spatula; the big one; under it and wiggling until it starts to lift or move?

Can you take a knife and saw some cake off the top of the higher side and use that to boost up the lower side from beneath? I know you said the two layers are stuck but will it lift enough for you to squeeze in a sliver of cake to boost it up?

If not, then it sounds like your best bet is to put more frosting on the lowest end. Good luck!

Is it off enough to turn into a topsyturvy cake?
Always say "I meant it to do that"

ok, i cannot stand this anymore...i did'nt want to sound like an idiot and ask....but what is torting??????? i have been decorating for years...never heard of it....so don't laugh....can someone explain it to me????

Torting is cutting one layer or tier of cake into 4 so that you have 3 layers of filling. So if you have a 8 and 10" layered cake, both layers would have 3 layers of filling. Does that make sense. There are too many of the same words used. HTH. Sorry if it didn't make sense.

ah ha.....i get it now....thanx for that now i can follow some of the conversations a little better!!!lol

I too have recently started torting my layers. My raspberry filling is the most popular! I start by using "unflavored" dental floss to cut my layer. I hold the string taunt and slide from the back of the cake forward to my front side. Floss needs to be cut wider than the cake itself and long enough so that you can wrap it around a finger or two to keep it taunt. Important to keep it (floss) tight in the cutting process! Once you have cut your layer, mark each one with a tooth pick inserted one directly above the other on the torte layer so you can slide the cake layers back together in the exact order of your cut. (Makes for a smooth, even finish when completed).

When I remove my torte layer, I gently push a cake board that is one size larger, about a half an inch or so onto the board and hold in place. Don't laugh but.... I then use my slim tummy to push the board SLOWLY forward under the torte . ..thus allowing my hands, ever so gently to assist in the lifting of the cake, around the edges only, onto the board in the pushing process. Do not push the cake all the way onto the board. I like to leave a half an inch or so hanging over the board edge so that when I slide the cake back onto the layer it will "catch " itself onto the filling and makes pulling the layer off the board so much easier. Gently lift the board up and away from bottom layer and set on a flat surface. When I am ready to re-apply the layer I line up my tooth picks and drop the edge making sure they are allined and gently push the cake off the board back into place. You will get a little filling on the under side of your board when reapplying your layer...no big deal. I re-use my board many many times for just the torting.
How"s that in a nut shell? Hope it works! I have used this method for all sizes of cake.

I do exactly the same as beckiie said (complete with slim tummy )!! I never thought about the toothpicks though - I'll have to try that next time!

~Chelle

I do exactly the same as beckiie too. A million years ago when I was young we used to use strong cotton not dental floss. Dental floss is better.

let me get this straight, if you use say a regular cake mix which makes 2 8 or 9" layers, you would cute each of the two layers into 4, making a total of 8 layers? am i not understanding this? sorry! oh, and how much filling do you use between each layer?

That toothpick tip is a great idea!

I don't think the number of cuts is important.....just the fact that you slice the layer horizontally making more than one layer, and then adding filling.

Badgerang-
Each cake is cut in half horizontally. If baking one recipe in two 8" by 2" high pans- you will cut each 8" cake into two layers ( each about 1" high). You now have a total of 4 (1" high) cakes. When you stack them you will have : cake - filling - cake - filling - cake - filling - cake. HTH.