Cake Preparation Part 2: Torting and Filling

Torting and filling a cake is a great way to enhance its flavor and look. Taller cakes can be made by cutting cake layers in half and then filling and stacking them one on top of another. Pastry fillings or icings work well and are easy to use as cake fillings but ganaches and real fruit can also be used.  Filling a cake can add a nice surprise for those who will be enjoying it.

Step 1: Follow the steps in Cake Preparation Part 1: Baking, Cooling, and Leveling. Set the cake on a level surface and adjust the cake leveler to the right height. Begin cutting by sliding the leveler back and forth through the cake, being sure to keep the feet on the work surface. If needed, you can put one hand on top of the cake to help brace it while you are cutting. Once you have cut through the cake, use a cake lifter or a flat cookie sheet to remove the top layer.

Step 1

Step 2: Put icing in a piping bag fit with a coupler and pipe a rim of icing around the outer edge of the bottom cake layer. This will serve as a barrier to keep the filling from oozing out from in-between the cake layers.

Step 2

Step 3: Squeeze filling inside the icing barrier and spread out evenly. If too much filling is used it can ooze out the sides. Click this link for amounts of filling needed for round and sheet cakes.

Step 3

Step 4: Replace the top layer cut side down, by using a cake lifter or flat cookie sheet. Align it so the top is even with the bottom layer and slide off of the lifter. (this cake was small enough that using a cake lifter wasn’t necessary)

Step 4

Step 5: Your cake is ready to be iced and decorated.

Step 5

Autumn Carpenter’s book The Complete Photo Guide to Cake Decorating is a great resource to have on hand when baking and decorating cakes. The book contains detailed instructions along with pictures on how to properly torte and level a cake.


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