Originally Posted by cakefort
Doesn't torting it in so many layers make it challenging to move such thin layers of cake without it breaking?
I am sure I'm in the minority, but for large cakes, 12" or larger, I bake 1 inch layers and skip the torting. They are a bit sturdier that way.
For my vote, I torte 3 layers of cake and 2 layers of buttercream (3 if you count the top) for 4 inch tiers. i only put in a dam if I have a special filling, which may leak out.
and there is more than one definition of torte... it usually refers to a "multi-layered" cake, which is why "to torte" has become synonymous with cutting or stacking many layers into a cake.
you know, "to text" isn't officially a verb...yet, but we still say, "i'll text you."
this is a torte (noun)