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should I torte wedding cake????

post #1 of 46
2/19/10 at 10:56am
Thread Starter 
I am making a 3 tier wedding cake 12", 9", 6" x 2"(2 layers each) using the White Almond Cream Wedding cake recipe.
Should I torte the layers and frost between them or not? I didn't know if doing this would make the cake unstable... Oh and it is covered with fondant.
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post #2 of 46
2/19/10 at 11:04am
Welcome to CC maceyjane! You have come to the right place. If you are using an adequate support system for your cake, you can torte it with no problem. What support system are you using?
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post #3 of 46
2/19/10 at 11:12am
I think that you will find the people on this site are about 50/50. Some cakers torte their cakes and some do not. Right now I do not torte, but then again I haven't done a wedding cake yet. icon_smile.gif
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post #4 of 46
2/19/10 at 11:41am
Thread Starter 
I have a really good stand and then each tier will have a cake board under it, plastic dowels in each layer with a wood dowel run from top to bottom.
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post #5 of 46
2/19/10 at 11:51am
Thread Starter 
I have a really good stand and then each tier will have a cake board under it, plastic dowels in each layer with a wood dowel run from top to bottom.
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post #6 of 46
2/19/10 at 1:29pm
I was one who never torted her wedding cakes (just because it wasn't common in my area and to be honest, I never heard of it or saw one until I came on CC), but I think it DOES make a really pretty cake. I've done a few since learning about it and if you're careful with the filling (reduce it proportionately between the layers), stability is not a problem at all. It sets your cake above and beyond the "regular" cakes from other places!
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post #7 of 46
2/19/10 at 10:57pm
I like to tort and its one of the things that set me apart locally...that I take the extra time to do so. If you dam and ice your cakes with a good stable icing you will be fine.
Note: It always amazes me watching Ace of Cakes how they usually (at least the cakes that they show anyway) are not torted...and they go for thousands of $$$. With those big thick layers, I think of cornbread with a little butter between each layer everytime I see that on the shows.
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post #8 of 46
2/20/10 at 4:16am
Let me just say first that I don't do wedding cakes. I guess I'm in the minority, but I thought it was standard to torte. If you do not torte, then don't you end up with way too much cake and not enough filling/icing?
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post #9 of 46
2/20/10 at 5:01am
I torte every cake. It's one of the things that sets me apart from the bakeries.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #10 of 46
2/20/10 at 5:15am
I torte every cake too. I torted a booby cake last night..lol! I also torted a purse cake into about 12 layers and it was amazing good! It takes time to torte and fill, but I make sure I am well paid for those cakes. I love it when I have a break from it also and get the customer who wants no special filling.

As far as your cakes go you should do 2 - 2 inch layers for each tier. torte each of the 2inch layers once fill each with your filling and put icing in the middle of two stacked, does that make since. A simple torte to start.
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post #11 of 46
2/20/10 at 5:48am
IF I read this correctly, you are making 2 layers of 2" cake for each tier..... you are already at 4" without filling....... How tall of a cake are you going for ? I think torting it is going to make it a tad to tall...... I'm just sayin'.......
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post #12 of 46
2/20/10 at 6:22am
Quote:
Originally Posted by leah_s

I torte every cake. It's one of the things that sets me apart from the bakeries.



How do your layers end up at exactly 4"...for the 4" SPS pillars?

I'm just finally getting (mostly) uniform layer heights, and now I find that you torte your 2" layers icon_cry.gif .

Don't mean to hijack the thread, tho, so please pm me if you think that it's not relevant to the op's question. Although I feel SPS should be used on every stacked cake icon_wink.gif !
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post #13 of 46
2/21/10 at 5:11am
Yes, I make two 2" tiers for every wedding cake. Once the cakes are leveled, filled, and trimmed, I always get a 4" cake.
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post #14 of 46
2/21/10 at 5:15am
Quote:
Originally Posted by ttehan4

Yes, I make two 2" tiers for every wedding cake. Once the cakes are leveled, filled, and trimmed, I always get a 4" cake.



But this is different from torting - splitting the 2" layers and filling between those layers as well. icon_wink.gif
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post #15 of 46
2/21/10 at 5:17am
Yes, I split the two layers as well. My wedding cakes have two layers of filling and a layer of buttercream in the middle. Starting from the top there is cake, filling, cake, buttercream, cake, filling, cake, cake board.

Im going to look for a tutorial for you. I will post as soon as I find it.
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