I disagree, I won't torte them unless they are slightly frozen. To me if fully defrosted they are too moist to manhandle and you run the risk of having to puzzle piece the cake after each filling instead of taking a whole solid torted layer and putting it in place. Use a very sharp long serrated knife to torte with or an Agbay. Agbay will go through the slightly frozen cake quite easily. Wilton levelers will not work!
post #121 of 122
6/17/09 at 12:56pm