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torting cakes
 
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connie1220
Junior Member
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Joined: Oct 02, 2006
Posts: 55
PostPosted: Thu May 08, 2008 7:09 am  Reply with quoteBack to top
I have a ?. Do you normally torte your 12" cakes or do you just put a 12" cake, layer w/filling then a 12" on top then crumb coat and decorate? The ones I made are 2" cakes. A dummy cake is going on top of the 12"so I don't know if I should torte them and wouldit make it to high. I would appreciate any advice. Thank you, Connie
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MrsMissey
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Joined: Aug 26, 2004
Posts: 5438


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PostPosted: Thu May 22, 2008 4:29 pm  Reply with quoteBack to top
I normally just stack the 2" cakes on top of each other, with a filling in between
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Franluvsfrosting
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Joined: Jun 08, 2007
Posts: 348
Location: Granite Falls, WA
PostPosted: Fri May 23, 2008 12:12 am  Reply with quoteBack to top
I torte everything but then I love fillings and frosting! I'd torte a twinkie if it didn't already having filling in it! lol Very Happy
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andromedaslove
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Joined: May 09, 2008
Posts: 64
PostPosted: Fri May 23, 2008 7:12 am  Reply with quoteBack to top
I have tried multiple times to torte (sp?) my cakes, and each time it turns into a disaster. I have come to the conclusion that I must be doing something seriously wrong, and until I figure out what it is I am just gonna ice between the two cake layers. Don't know if that helps any, but that's my experience/opinion.

Dana
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Jayde
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Joined: Oct 22, 2007
Posts: 547
PostPosted: Fri May 23, 2008 7:35 am  Reply with quoteBack to top
I agree with Mrs Missey. I stack a 2-inch, then filling, then another 2-inch. No torting, makes for faster, and easier, and less stressful cake decorating IMO. I will tort however if the customer asks for extra filling, but I hate doing it.
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