Junior Rasmussen
Wedding cakes are often tiered, and each tier is made up of multiple layers of cake with filling in between. This process of dividing a cake into layers is called torting. The more layers a cake has, the more opportunities there are to add filling, resulting in a taller cake. The first step in torting a cake is to level it by slicing off the dome that forms on top of a baked cake, creating an even surface. This is done by using a long, sharp, serrated knife to carefully cut off the dome, with the knife held parallel to the surface of the cake. Once the cake is level, it can then be torted by slicing it horizontally into layers. This can be done using a knife or dental floss, depending on the type of cake.
| Characteristics | Values |
|---|---|
| Definition | Dividing a cake into layers |
| Purpose | Creates height once filling is added; ensures the cake will stack evenly |
| Tools | Serrated knife; cake leveler; turntable |
| Preparation | Use a box mix or bake from scratch; replace water with milk and oil with butter; press down the dome firmly until the cake is flat; wrap in plastic wrap and chill in the fridge until firm |
| Levelling | Start with a cooled cake on a flat surface; slice the dome off with a thin serrated knife; keep the knife level |
| Torting | Start with a levelled cake; score the side lightly to create a slicing guide; use a slow sawing motion until you slice through the cake |
| Tips | Use a cake shovel or cardboard cake round to transfer cake layers; use a turntable to make slicing uniform layers easier |
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What You'll Learn
Choosing the right tools
Before you start torting your wedding cake, it's important to make sure you have the right tools for the job. Here are some of the key tools you'll need:
- A serrated knife: A long, sharp serrated knife is essential for torting a cake. It will help you create clean, even slices through the cake layers.
- A cake leveller: If you're uncomfortable using a serrated knife or want to ensure perfectly straight and uniform cuts, a cake leveller is a great tool to have. It has adjustable notches so you can set the cutting wire to the desired height, and its level feet guarantee straight cuts.
- A turntable: Using a turntable can make torting your cake much easier. It allows you to turn the cake as you cut, helping you achieve uniform layers.
- Toothpicks: You can use toothpicks as a guide for torting. Place them around the cake at the desired height of your layers to create a cutting guide.
- A ruler: A plastic ruler can be helpful to determine the halfway point of your cake when creating your slicing guide.
- A cake circle or cake lifter: After slicing through a layer, you can use a cake circle or cake lifter to safely lift it off the cake.
- Dental floss: For butter cakes, some people prefer using dental floss to tort the cake. Wrap a long piece of dental floss around the cake, cross the ends, and pull to split the cake into layers.
- Spatula: A spatula will come in handy when it's time to frost your cake. Hold it parallel to the sides of the cake and perpendicular to the turntable or cake stand.
Remember to choose tools that are comfortable for you to use and that will help you achieve the desired results. With the right tools and a bit of practice, you'll be well on your way to torting your wedding cake like a pro!
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Preparing the cake for torting
Baking and Cooling:
Start by baking your cake layers. For a more sturdy and workable cake, consider using milk instead of water and replacing the oil with butter in equal amounts. Once your cakes are baked, remove them from the oven and use a towel or oven glove to gently press down on the dome to flatten the cake. This step helps create a denser cake that is easier to work with. Allow the cakes to cool completely on a wire rack.
Trimming and Levelling:
Once the cakes are cooled, it's time to trim and level them. Using a serrated bread knife, trim off the dome of the cake. If your cake pan filled enough, there should be a slight line around the cake where it came up over the pan during baking; use this as a guide for trimming. Make small cuts around the edge of the cake to establish an even cut line, and then gradually deepen your cuts until you've cut through the cake. Repeat this process for trimming the bottom of the cake if desired.
Torting:
Now, you are ready to torte your cake. Place one of the cake layers on a cutting board. Using a long, sharp serrated knife, slice down the middle of the cake, "hamburger-style," to create two layers. If you are comfortable with this process, you can try cutting multiple layers, but it is recommended to master cutting the cake into halves first.
Stabilizing:
To ensure your cake layers are stable, especially if you are creating a multi-tiered wedding cake, you can use toothpicks as a guide and for support. Place toothpicks around the "equator" of your cake, spacing them a few inches apart. This will help guide your cuts and keep the layers stable as you torte.
Assembly:
Once you have torted and leveled all your cake layers, it's time to assemble them. Place a dollop of frosting on your cake stand or plate to seal the first layer. Carefully stack your cake layers, adding frosting between each layer to secure them together.
Now your wedding cake is ready for final decoration and, of course, the all-important cutting ceremony!
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Torting the cake
Torting a cake is a simple method to achieve flat, symmetrical layers, which is essential for assembling a wedding cake. Here is a step-by-step guide to torting a cake:
Firstly, ensure that your cake layers are completely cooled. This makes it easier to slice through the cake without it crumbling or falling apart. Place the cooled cake on a flat surface or a turntable. If your cake has a dome, which is typical for baked cakes, you will need to level it. Using a long, sharp, serrated knife, hold the knife parallel to the surface of the cake and carefully cut off the dome, removing the top crust. Make sure to cut as little as possible to maintain the height of the cake.
Next, you will want to score the side of the cake lightly to create a slicing guide for torting. Use a plastic ruler if needed to determine the halfway point. Similar to levelling, place your hand lightly on top of the cake to prevent it from moving, and using a slow sawing motion, slice through the cake. Check at intervals to ensure that your knife remains level with the guide. Once you have sliced all the way through, slightly lift the layer with the knife and insert a cake lifter or cake circle to safely remove the layer.
Repeat the above steps to create as many layers as desired. For a traditional torte, you may want to cut multiple layers to achieve the thin layers of cake and frosting. However, if this is your first time torting a cake, it is recommended to master cutting the cake into halves before attempting to divide it into thirds or fourths.
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Filling the cake
Filling a wedding cake is an important step in assembling a bakery-worthy cake. It is the part where you put something tasty between the layers to add moisture, flavour, and stick the layers together. The most common filling is buttercream, but you can also use other fillings such as ganache (flavoured or unflavoured), jam, custard, fruit curd, stabilised whipped cream, or sliced fruit in gelatin.
If you are using buttercream, you can simply scoop some of it into the middle of your cake and spread it out to within a quarter of an inch of the edge. If you are using a darker filling, such as chocolate ganache with coconut buttercream, you can take the extra step of piping an "icing dam" around the edge of your layer before adding the filling. This will keep the filling inside where it belongs and prevent any "bleed-through".
Once you have filled your cake, you will want to brush or spray your layers with a soaking syrup. This is especially important if you are using a genoise, as it allows the syrup to penetrate into the crumb. For a butter cake, you can skip this step, as American-style butter cakes have an unfortunate tendency to turn to mush when wet.
Finally, don't forget to add a dollop of frosting to the bottom of your cake stand or plate before adding your first layer. This will seal the first layer and make it easier to assemble your layers of frosting and cake.
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Decorating the cake
Now that you've levelled and torted your cake, it's time to decorate!
First, you'll want to decide on your filling. This could be buttercream, ganache, jam, custard, fruit curd, whipped cream, or even sliced fruit in gelatin. You can use a combination of these, or stick to one.
Next, you'll need to decide if you want to pipe an 'icing dam' around the edge of each layer. This is especially useful if your filling is a different colour to your frosting, as it will prevent any bleed-through.
Now you're ready to start assembling your cake. Place a dollop of frosting on the bottom of your cake stand or plate, and then place the first layer of cake on top. Add a layer of your chosen filling, and spread it out evenly. Repeat this process until you've added all your layers of cake and filling.
Once your layers are assembled, it's time to add a crumb coat. This is a thin layer of frosting or filling that will catch and hold crumbs, keeping them from showing in your finished frosting.
After the crumb coat, you'll add the finish coat. This is a thicker layer of frosting that you'll spread on the sides and top of the cake. Hold the spatula parallel to the side of the cake and perpendicular to the cake stand/turntable, and spread the frosting thicker than the crumb coat. To smooth out the sides, hold the spatula in place and spin the stand all the way around. Then, heap frosting on the top of the cake and spread it out evenly, holding the spatula parallel to the top of the cake. Always keep the spatula in contact with the frosting, and slide it off to the side of the cake rather than lifting it straight up.
Finally, go around the sides of the cake again, holding the spatula vertically and parallel to the sides. Scrape any excess frosting back into your bowl.
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Frequently asked questions
Start with a cooled cake on a flat surface, with the domed side facing up. Lightly press your palm on the top of the cake to prevent it from moving. Using a slow sawing motion, slice the dome off with a thin serrated knife. Try to cut off as little as possible to maintain the height of your cake.
First, score the side of the cake lightly to create a slicing guide. If needed, use a plastic ruler to determine the halfway point. Similar to levelling your cake, press your palm lightly on the top of the cake and use a slow sawing motion until you slice through.
Place a dollop of frosting at the bottom of your cake stand or plate. This will seal the first layer. Then, carefully place your layers of frosting and cake on top of each other, with a thick covering of icing between each layer.
