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How do i get my layers to line up after torting

post #1 of 16
Thread Starter 

Hey How do you get the cake layers to line up evenly after torting the layers.

I have a 14 in cake and a 10 That I need to torte to do a strawberry filling in it but for some reason i can  not get the layers back on to where they match up its all lumpy and lopsided. I have tried the toothpick thing where you line them up but for some reason it wont do, it almost looks like my cake shrunk in places like it wasnt the same cake they came off of.

any help please!!

 

Thanks to everyone 

post #2 of 16
Get a blob of buttercream on a knife and 'draw' a line up the side of your cake before you slice it up...when you come to fill them, line them up icon_smile.gif
post #3 of 16

I cut a vertical "V" shaped chunk out of the side before slicing horizontall.  HTH

post #4 of 16
Thread Starter 

I will try this , for some reason the cakes look like they are not the same width and one layer is larger than the other, My hubby thinks that its the thing I torte with, He said instead of cutting the cake it just drags through it, Resulting in the mis matched sides of cake.

Thanks for your info Do you have trouble like this?? It works ok if my cake has a textured icing but if I want it smooth you can tell where the cakes are not even on the sides, :(

post #5 of 16
Thread Starter 

How large of cake do you torte, Im comfortable with a 10 in but anything bigger for some reason gets out of whack.

And i noticed if the cake is going to have a design on it it looks OK but if its smooth BC I can see a little where it is off, I dont know what to really do , since its a wedding cake I want it to be pretty, and I think the torteing makes a prettier cake when its cut, OHH im so stressed also its going to be out side in a barn and Im afraid that the cake will try to melt,:(

post #6 of 16

After torting and filling,  measure up the sides of the stacked cake and level the very top with a large, sharp serrated knife, using toothpicks as a guide.  I used to do it that way.  The ultimate solution is to get an Agbay if you can.  All the layers will be level.  

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post #7 of 16

Sorry, just reread your post, and you are talking about the sides.  I noticed that with larger cakes especially, sometimes the sides don't quite line up.  Cakes are flexible, and can get a bit distorted out of shape while moving around and torting, especially with some of the levelers that gnaw at the cake rather than slicing.  Also, if you freeze your cakes, stack and fill with them while still partly frozen, and  they will be sturdier and less likely to get distorted.  After stacking and filling, I even up the outer edges with a serrated knife if needed. (cutting top to bottom, shaving off the uneven bits seems to work better than going aroundwise).    Also, a good crumb coat, even a "spackle" crumb coat will fill in minor variations.    HTH

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post #8 of 16

i don't know if this helps, but for a 14" cake i did, i just baked three individual layers, and just crowned the top. it was kindof a happy accident, i had never made the recipe before and when i baked the first try it just happened to be the right size. good luck!

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post #9 of 16
Thread Starter 
Quote:
Originally Posted by kaylawaylalayla View Post

i don't know if this helps, but for a 14" cake i did, i just baked three individual layers, and just crowned the top. it was kindof a happy accident, i had never made the recipe before and when i baked the first try it just happened to be the right size. good luck!
post #10 of 16
Thread Starter 
Thank you when u say 3 layers how thick are they? I have thought about baking thinner ones and that way I won't have to torte
post #11 of 16
Thread Starter 
Quote:
Originally Posted by yortma View Post

Sorry, just reread your post, and you are talking about the sides.  I noticed that with larger cakes especially, sometimes the sides don't quite line up.  Cakes are flexible, and can get a bit distorted out of shape while moving around and torting, especially with some of the levelers that gnaw at the cake rather than slicing.  Also, if you freeze your cakes, stack and fill with them while still partly frozen, and  they will be sturdier and less likely to get distorted.  After stacking and filling, I even up the outer edges with a serrated knife if needed. (cutting top to bottom, shaving off the uneven bits seems to work better than going aroundwise).    Also, a good crumb coat, even a "spackle" crumb coat will fill in minor variations.    HTH
post #12 of 16
Thread Starter 
Quote:
Originally Posted by cakeroo57 View Post

Sorry about that I'm replying from my iPhone where can I buy a agby at
post #13 of 16

It is only available from the manufacturer.  Here is the address.

 

http://www.agbayproducts.com/

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post #14 of 16
For a wedding cake I make the tiers four inches tall. So I bake cakes to one Inch layers. 3 layers. And then with the icings and fillings it will add up to about 4 inches.
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post #15 of 16

Shave the sides so they are even.  I do this with all my cakes.  You are taking a soft piece of cake and moving it around, no matter what you do you will never put it back in the exact same place/shape/size!

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