Torting A Wedding Cake: Is It Worth The Effort?

Torting a cake is a fancy way of saying you are levelling and slicing it into even-sized layers, which are then filled and stacked. The general rule of thumb is that if your cake is 2 inches or taller, you should torte it. However, some bakers choose not to torte their cakes, and this is a matter of personal preference. When it comes to wedding cakes, torting can make a cake stand out and taste better, but it is important to be careful with the filling to ensure the cake remains stable.

How to torte a wedding cake

Torting a cake is a great way to add height and elegance to your wedding cake. It is a simple process that involves cutting a thick cake into multiple layers and adding frosting or filling between them. Here is a step-by-step guide to help you torte a wedding cake like a professional:

Step 1: Prepare the Cake

Start by baking your cake layers. You can use a box mix or make them from scratch. If using a box mix, replace the water with milk and oil with butter for a sturdier cake. Once your cakes are baked, let them cool completely. It is important that the cakes are cooled to room temperature before you begin torting.

Step 2: Level the Cake

Place the cooled cake on a flat surface or a turntable with the domed side facing up. Use a serrated knife to trim the dome off the cake gently. Try to cut as little as possible to maintain the height. Make sure to keep the knife level to ensure an even surface.

Step 3: Measure and Mark the Cake

To create uniform layers, measure the height of your cake and decide how many layers you want. Typically, cake layers are 1 inch thick. Use a toothpick or a marker to mark the cake at regular intervals to guide your cutting.

Step 4: Torte the Cake

Using a sharp serrated knife, make a small cut at the marked guideline. Keep your elbow anchored to your side and spin the cake with your non-dominant hand against the knife. Gradually deepen your cuts while keeping the knife level until you cut completely through the cake. Remove the top layer and place it on a separate cake board.

Step 5: Repeat for More Layers

If you want more than two layers, repeat the torting process on the remaining cake. Be careful to cut evenly and use a cake lifter or cardboard round to handle the thin layers gently.

Step 6: Fill and Stack

Once you have your desired number of layers, it's time to fill and stack them. You can fill your cake with buttercream, jams, curds, or any filling of your choice. Create a dam with buttercream or fondant around the edge of the layer to prevent the filling from bleeding or bulging out.

Step 7: Finish and Decorate

After filling and stacking all the layers, your wedding cake is ready for a crumb coat and final decorations. You can cover it with fondant, buttercream, or any other icing of your choice. Add any additional decorations to match your wedding theme, and your torted wedding cake is ready to be served!

Torting a wedding cake can seem intimidating, but with careful measurements and a steady hand, you can create a beautiful and impressive cake. Remember to take your time, and soon you'll be torting like a pro!

Filling options for torted cakes

Buttercream

Buttercream is one of the most popular and easiest fillings to use. There are several types of buttercream, but the most common ones are American buttercream and Swiss meringue buttercream. You can use either of these as a cake filling and even change it up by using a different buttercream on the outside of the cake.

Whipped fillings

Whipped fillings are a great option, especially during the summer months, as they are lighter. You can make a traditional whipped cream by whipping cream and sugar until stiff peaks form, or opt for a whipped buttercream, which is a little sweeter and more stable.

Puddings, pastry cream and custard fillings

These fillings are perfect when you want something light but don't want a whipped cream filling. You can even change things up by using different flavours, such as pairing a vanilla pudding filling with a chocolate cake.

Ganache

Ganache is a versatile mixture of chocolate and cream. It can be adjusted to different firmness levels by changing the amount of cream used. It can also be made with different types of chocolate, like dark, semi-sweet, milk, or white chocolate.

Fruit fillings

Fruit fillings are a great way to add extra flavour to cakes. They can be cooked down and made into a jam or jelly, pureed and added to buttercream, or simply cut up and mixed with whipped cream. A popular filling for wedding cakes is a cooked pineapple or raspberry filling paired with a white cake.

Curd

Curd can be used as a filling on its own or added to buttercream to give it a specific flavour. To prevent it from squishing out between the layers, it is recommended to spread a thin layer of whipped cream or buttercream onto the cake layer first and then add an icing dam before adding the curd.

Mousse

Chocolate mousse, in particular, makes for an amazing cake filling. However, it is important to use a light cake so that the mousse doesn't get squished out from the weight of the layers.

Nut fillings

Nut fillings, such as pecan filling for German chocolate cake or macadamia nut cream filling, are particularly good in chocolate and banana cakes. If the filling is on the drier side, it is recommended to add a layer of buttercream or whipped cream first before adding the nut filling.

Cream cheese

Cream cheese can be used as a filling in a cake as a buttercream or a mousse-type cheesecake filling. Mascarpone cheese is a great alternative to cream cheese.

How to level a cake

Serrated Knife and Turntable

Place the cake on a spinning cake stand, also known as a turntable. Using a long serrated knife, cut into the cake horizontally where you would like the top to be removed, cutting about an inch into the cake. Keep the knife in the cake, holding it steadily and flat, and rotate the turntable. The knife will cut into the cake, levelling the top layer and removing the domed top.

Dishcloth Method

When the cake comes out of the oven, cover it with a damp towel or dishcloth to flatten the domed top. Place a flat object, such as a cutting board, on top of the cake and press gently to help flatten it further. Remove the cloth and flat object to reveal a levelled cake.

Cake Leveler Tool

Cake supply stores sell a U-shaped tool with a thin wire or small serrated blade. Place the cake on a flat surface and hold the tool over it, with the feet of the U touching the table. Adjust the blade to the desired height and gently saw back and forth to level the cake.

Toothpick Technique

This method requires four toothpicks and a ruler. Measure the desired height of the cake and mark it with a toothpick. Insert three more toothpicks at the same height, spacing them evenly around the cake. Using a long serrated knife, cut along the toothpicks as a guide to level the cake.

Floss

Get a long piece of floss and hold both ends tightly, ensuring it is longer than the diameter of the cake. Place the floss where you want to cut and pull it through, cutting off the top of the cake.

Band Leveller Tool

This tool is an adjustable metal band that goes around the cake, with horizontal slits to guide your cut. Place the band around the cake and choose the desired height. Use a serrated knife to cut along the slits in the leveller, then remove the band and finish cutting through the cake.

Sheet Cake Method

Instead of a cake pan, pour your batter into a rimmed sheet pan so it is only about 1/2" to 1" thick. Bake the cake and, once cool, use a round cake pan to cut out circles from the sheet cake. This will give you perfectly flat cake circles to use as layers.

Tools to torte a cake

Torting a cake is a great way to create a professional-looking and -tasting cake. It involves cutting a thick cake into more layers and adding frosting or filling in between. The process of torting is important to ensure the stability of your cake and to make it easier to ice and stack layers.

Cake Turntable

Using a turntable makes torting a cake much easier as it allows you to rotate the cake smoothly while cutting. This helps to ensure that you are cutting straight and uniform layers.

Serrated Knife

A long serrated knife, preferably with a sharp and thin blade, is essential for torting a cake. The serrated edge is perfect for slicing through the cake, and a sharp knife will make the process smoother and help you achieve a cleaner cut.

Ruler (Optional)

If you want to be precise about the height of your cake layers, a ruler can help you measure and mark the cake before cutting. This is especially useful if you are creating a multi-layered cake and want to ensure that all the layers are of equal height.

Cake Leveler (Optional)

A cake leveler is a tool with an adjustable wire or blade that can be set to the desired height of your cake layers. It provides an ultra-failproof method for torting cakes and ensures that your cuts are straight and uniform.

Cake Lifter/Cake Circle (Optional)

A cake lifter or cake circle can be useful for safely lifting off the cake layers once you have finished cutting. This is especially helpful when handling thin and delicate cake layers.

Toothpicks (Optional)

Toothpicks can be used to mark the cake at the desired height before cutting. Place them at regular intervals around the cake, then use a long piece of dental floss to cut through the cake by crossing the ends and pulling.

Oven Glove or Towel

Before you begin torting, it is important to level your cake by removing any domes that have formed during baking. An oven glove or towel can be used to press down the dome of the cake firmly until it is flat, creating a more dense and easier-to-work-with cake.

Plastic Wrap and Refrigeration

After your cake is baked and levelled, wrap it in plastic wrap and chill it in the fridge until it is firm. This will make it easier to handle and cut into layers.

Butter or Buttercream

If you are using a wet filling such as jam or curd, it is important to create a barrier between the filling and the cake to prevent it from bleeding and running out of the sides. A thin layer of butter or buttercream applied to the top of the layer will do the trick.

When to torte a cake

Torting a cake is a great way to add height and flavour to your cake. It is simply the act of cutting a thick cake into layers and adding frosting or filling in between. The general rule of thumb is that if your cake is 2 inches or taller, you should torte it. However, this is not a hard and fast rule, and you can adjust the number of layers and filling to suit your preferences. Some people prefer minimal layers and filling, while others enjoy a true showstopper with lots of layers and filling.

When preparing to torte a cake, it is important to start with a completely cooled cake. A warm cake will not hold its shape and will crumble when you try to cut it. You can speed up the cooling process by putting the cake in the freezer for about 15 minutes, or you can let it cool at room temperature for 1-3 hours. Once your cake is cool, use a sharp serrated knife or a cake leveler to cut through the cake evenly. If you are working with a 2-inch cake, cut it in half to create two equal layers. If you want to add more layers, cut each of the halves in half again to create four layers.

If you are using a wet filling, such as jam, curd, or a sweet sauce, you will need to take extra steps to prevent it from bleeding or running out of the sides. First, apply a thin layer of buttercream to the top of the layer to create a barrier. Then, create a dam by using fondant or buttercream around the outside edge of the layer. This will prevent the filling from melting out and ensure your cake layers stay put.

Torting a cake is a great way to add a "wow" factor to your cake and get creative with different fillings. Just remember to plan ahead and give your cake enough time to cool before you start torting!

Frequently asked questions