I need to bake a 16" tier for a wedding cake. I'm trying to determine the best way to do this with out the cake breaking when I torte and fill the cake. Any suggestions? Is it easier to bake 4 1" tiers, freeze them and then stack? I'm scared to death if I bake a 2" that when I torte it and move the layers that they will break. Does anyone have any suggestions?
I can share something I watched on a video, (heaven's knows who's video as I watch so many just for fun)
But the person was torting a large sheet cake. To lift off the top portion of the cake they cut it in half........just the top part mind you. Then they lifted only a half of the cake off with a large cake cardboard.
Just a thought HTH
Quote:
But the person was torting a large sheet cake. To lift off the top portion of the cake they cut it in half........just the top part mind you. Then they lifted only a half of the cake off with a large cake cardboard.
Just a thought HTH
That is exactly how I do it too :-)
My largest cake so far has been 14". I used this:
Wilton 14"x20" cookie sheet as a "lifter".
http://www.wilton.com/store/site/product.cfm?sku=2105-6213
After the experience of making and torting that 14" cake, I purchased an Agbay Single Blade Deluxe Leveler ($230.00)
Haven't regretted my Agbay purchase for a single second! Worth every penny!
http://www.agbayproducts.com/index.html
Youtube:
http://www.wilton.com/store/site/product.cfm?sku=2105-6213
Now I could tort, fill, stack a 14" or larger with ZERO stress and perfect results.
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