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really stupid torting question

post #1 of 28
6/11/09 at 5:23pm
Thread Starter 
i know I should know this... icon_redface.gif But, I haven't made many cakes with fruit filling. I have a baby shower cake for this weekend and they want raspberry filling. So, I thought I would tort it rather than just have one layer of raspberry in the middle. My question is, would you then do three layers of raspberry filling, or would you put buttercream in the middle?

TIA!
~Mindy
~My three-year-old son with pony tail "spikes" (He's really Sonic the Hedgehog)
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~My three-year-old son with pony tail "spikes" (He's really Sonic the Hedgehog)
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post #2 of 28
6/11/09 at 5:42pm
I've done it both ways. Usually for a wedding cake I do 3 layers of filling. I think it's just a matter of preference.
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post #3 of 28
6/12/09 at 2:59am
I would do buttercream in the middle. It's your preference.
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THOUSANDS OF TUTORIALS: http://www.artandappetite.com/tutorials/
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post #4 of 28
6/12/09 at 3:06am
For each layer, I like to "butter" the layer with a thin film of buttercream, pipe the dam and then add filling. Then I "butter" the underside of the next layer with a thin film of buttercream. This gives a really nice visual when you cut it and keeps the filling from being absorbed into the cake.
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post #5 of 28
6/12/09 at 3:35am
I do exactly what ChistaPaloma does. It works great and minimizes seepage of the filling to the cake.
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You can take the girl out of Minnesota, but you can't take Minnesota out of the girl!
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post #6 of 28
6/12/09 at 3:42am
Me too icon_smile.gif it looks very pretty when its cut into, and great to stop any spillage icon_smile.gif x
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post #7 of 28
6/12/09 at 4:49am
If you butter the underside of the next layer, how do you get it turned over onto the bottom layer without messing.
I have a real problem with anything bigger than 9". Is there a secret to getting the bigger cakes turned over and positioned?
I have a 12", 10", 8", and 6" filled and resting right now and I broke one layer of the 12" and also the 10"! Really frustrated with myself right now.
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Someday I'll buy a digital camera!!
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post #8 of 28
6/12/09 at 4:55am
I'm with you there!!!!! It is so darn frustrating. I just patch it up as much as possible. I would also like to know the basics of getting a cake out of the pan, turning it over, leveling it. icon_cry.gif
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post #9 of 28
6/12/09 at 5:06am
goof9j, when you flip a cake out of the pan........first let it cool for about 10 min. or so.....then put your cooling rack over the pan and then hold on to both the pan and rach and flip, that way your cake is supported and doesn't break apart. As for leveling.....if you fill your pans 2/3 of the way full the cake batter will rise just slightly above the cake pan, as soon as it comes out of the oven, put a cooling rack on top of the cake and give it a push down, the sides of the pan will keep you from pushing it too far down, and then hold the rack there for a min. When you pull it off the cake will remain flat and even with the edges of the pan, and there is NO need to level the cake. It will be perfectly level. I do this with all of my cakes from sheetcakes down to 3" rounds.....it works perfectly and there is no mess of crumbs to deal with from having cut the top of the cake off!
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God's Word will either keep you from sin;
or sin will keep you from God's Word.
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post #10 of 28
6/12/09 at 6:34am
And to add... (for theose who don't have the agbay) for layers, I use thin plastic line like fishing line. A lifetime supply is under 10$.
Just measure the four directions (NEWS) and make an incision into the cake at each point. Hook the line into the four incisions crossing it ove in front to you. Gently pull and it slices the cake nicely even for you... I even get rid of the odd dome that way. Works like a charm!
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post #11 of 28
6/12/09 at 6:40am
I'm thinking it might work even better if you put a cake board between the rack and the pan- no rack marks indenting the top of the cake.
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post #12 of 28
6/12/09 at 7:06am
Quote:
Originally Posted by cheatize

I'm thinking it might work even better if you put a cake board between the rack and the pan- no rack marks indenting the top of the cake.



Yes and I flip the cake back so the bottom is on the board because the top tends to get too moist if it is against the board...kinda mushes itself there from sweating but the bottom of the cake is crustier and doesn't do that... so many details huh ... whoda thunk cake could be so complicated lol.
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post #13 of 28
6/12/09 at 7:31am
Christa...I like the idea of "buttering" your layers first. I did a cake last week where I had a layer of Raspberry BC in between 2 layers of plain Raspberry filling. I found the layers that weren't "buttered" first to be soppy/soggy. I did not like how it soaked in. To me, I didn't find that it made it moist....I found it to be soggy. I will definately "butter" my layers first next time. Thanks for the tip!
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #14 of 28
6/12/09 at 8:21am
Quote:
Originally Posted by ddaigle

Christa...I like the idea of "buttering" your layers first. I did a cake last week where I had a layer of Raspberry BC in between 2 layers of plain Raspberry filling. I found the layers that weren't "buttered" first to be soppy/soggy. I did not like how it soaked in. To me, I didn't find that it made it moist....I found it to be soggy. I will definately "butter" my layers first next time. Thanks for the tip!



Hi Debbie.... yes I was trying to avoid telling people their cakes might be soggy lol... but there it is ... sadly soggy.... buutering really makes a difference even though it uses a lot more icing but hey..who doesn't love more of that icon_biggrin.gif
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post #15 of 28
6/12/09 at 9:09am
Thank you KHalstead and all. Sometimes it is the little things that make the biggest difference.
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