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Cake Decorating Basics: How to Torte Your Cake

Updated on August 17, 2016
BeccaHubbardWoods profile image

I am a mother, a metal head, a goth girl, and lover of all darkness. I'm also a writer, a cake decorator, and a general weirdo. FUN!

When Do You Need to Torte Your Cake?

That's a question I see a lot. I also see, "What is torting?" I'm going to explain this to you, in detail, so you can start making your very own professional looking, and tasting cakes, that you can be proud of.

Torting is simply a word for cutting a thicker cake into more layers, and adding frosting, or a filling in between the layers. If you torte completely depends on your preference—if you're making the cake for yourself, or your client's taste, or if you're making the cake for someone else.

There is a specific method you need to use to torte if you're going to use a wet filling, and I'll show you that as well. Wet fillings include jams, preserves, curds, sweet sauces, or anything that's going to be more wet than buttercream. These wet fillings have a habit of bleeding and running out of the sides, but that's totally preventable.

The general rule of thumb is if your cake is 2 inches or taller, you want to torte it. My layers are all 2 inches in height, so with a 4 inch cake I end up with 4 equal layers. However, I do have clients who do not like that much frosting to cake so I'll leave them alone. I also have some clients who enjoy more frosting to cake, so I'll torte them twice. This makes my 2 inch cake into 3 equal layers. A two layer cake ends up becoming a 6 layer cake. Does this make sense? I hope so, I'm trying to be as descriptive as possible. Lucky for you, I have tons of pics and a video on torting to help you out.

Step 1: Work With a Cool Cake

You must start with a completely cooled cake. If you're anything like me, you're impatient and you hate waiting for a cake to cool down completely in order to finish it up. So, I've figured out that I can put it in the freezer and have it cool in about 15 minutes flat. However, you don't have to do the freezer thing at all. If you have patience you can simply let your cake cool at room temperature until no residual heat remains. This can take anywhere from 1 hour to 3 hours, depending on the size of the cake and the temperature of your kitchen. I'm in the south, so my kitchen is almost always hot. It takes forever and a day for my cakes to cool down unless I put them in the freezer.

Before you grab any tools to torte your cake, use your bare hand to touch the center of the cake. If it is room temp to the touch, it's good to go. If there is any warmth to it at all—Wait! It is not ready to be torted or filled.

You'll want to touch both the top of the cake and the bottom of the cake. It has to be completely cooled from the top to the bottom. Absolutely zero residual heat! You have to make sure of it!

Completely Cool

I can't stress enough that your cake needs to be completely cool before you begin torting. If you try to torte a warm cake, you're going to end up with a crumbled mess.
I can't stress enough that your cake needs to be completely cool before you begin torting. If you try to torte a warm cake, you're going to end up with a crumbled mess.

Step 2: Get a Bread Knife

I touched on the importance of a sharp serrated knife in my previous article. However, I'll emphasize the importance here as well. As with leveling, you do not want to use a dull knife. You also do not want to use a straight blade knife. I don't care how sharp it is, a straight blade knife will not do the job properly. I know, I have more than my share of very large razor sharp knives. I've tried to use them—they do not work. You need to invest in a super sharp bread knife.

You can also use a cake leveler to torte if you happen to have one lying around. However, I do not like using the cake leveler because there are too many cons to using that tool. A very sharp, long, serrated edge bread knife will never let you down!

The Sharper the Knife, the Better

This is my best friend. I think I'll call him Rufus.
This is my best friend. I think I'll call him Rufus.

Step 3: Find the Halfway Point

With your cake out of the pan and on some sort of cooling apparatus, find the halfway point of the cake. I simply place the cooled cake on a cardboard round and keep a spare cardboard round for the top and bottom of the layers to rest on.

Score the halfway point all the way around the cake so you'll have a nice guide to go by. Scoring the cake is extremely important if you're using a leveler, as the leveler likes to rip through the caramelization on the outside of the cake. Once you have the cake scored all the way around the halfway point, you can start cutting to begin your torte.

Halfway

I used an edible marker here to show you where I want you to score your cake.
I used an edible marker here to show you where I want you to score your cake.

Step 4: Cut Through Evenly

This is going to go the exact same way as leveling. The process is identical. If you didn't catch that article, I'm going to go into detail here again for you.

Anchor your elbow to your side with your knife firmly grasped in your hand, blade level to the cake and completely stable. Place your non-dominant hand on top of the cake to guide the cake around and against the blade of the knife.

Spin the cake with your non-dominant hand against the knife. Do not saw the cake, simply spin it around. The knife will make it's way through the cake on it's own, cutting completely level if you will keep your arm anchored against your waist. Remove the top and place it on a different cake board. Now, you can fill and torte it and restack it as a single layer.

Score the cake initially
Score the cake initially
Spin the cake against the knife
Spin the cake against the knife
Carefully remove the top layer and place it on a new cardboard round.
Carefully remove the top layer and place it on a new cardboard round.

Torting With a Wet Filling

In order to ensure that your filling is not going to bleed through the cake layers or melt out to the outside of the cake, you're going to need to do a couple of things.

First, you need to apply a thin layer of buttercream to the top of the layer. This is going to create a barrier between the wet filling and the cake.

Once you apply your thin layer of buttercream, you'll need to create a dam. You can do this with fondant or buttercream, depending on the type of cake you're creating. Stacked cakes are notorious for bulging from the layers, and that's from the weight of the layers pressing down on the frosting. A fondant dam will keep this from happening completely, while a buttercream dam isn't always 100% fail-safe.

What you want to do is create a rope around the outside edge of your layer, using buttercream or fondant. I'll insert a picture so you can know what I'm talking about.

Once you've created your dam, you can fill the center with your filling and you've now ensured that you will not have bulging sides once your cake begins to settle. Place the top layer of cake on the top of the bottom and you're ready to crumb coat!

First Thin Layer of Buttercream

Apply a thin layer of buttercream as a barrier against the wet filling and the cake.
Apply a thin layer of buttercream as a barrier against the wet filling and the cake.

Create a Dam

You just want to go around the perimeter of the cake to hold the filling in place.
You just want to go around the perimeter of the cake to hold the filling in place.
Make sure you connect the dam. You can see here I have a hole at the end where it met up, I used a clean, wet paintbrush to connect it and patch the hole.
Make sure you connect the dam. You can see here I have a hole at the end where it met up, I used a clean, wet paintbrush to connect it and patch the hole.

Add the Filling

This is a wet chocolate-raspberry ganache. It will not firm up, so I needed to create a dam for it to keep from damaging my cake.
This is a wet chocolate-raspberry ganache. It will not firm up, so I needed to create a dam for it to keep from damaging my cake.

Pop the Top Back On

And that's it! Make sure you put the top back on evenly and press down a little to seal the layers together. This cake is now ready for a crumb coat!
And that's it! Make sure you put the top back on evenly and press down a little to seal the layers together. This cake is now ready for a crumb coat!

Now You Try

Torting your cakes adds flavor, moisture, and a wow-factor to the finished product. There's really no limit to what you can add as fillings when working with cake. I've seen everything from sour patch kids to pulled pork. I know, gross... But it worked for them!

If you want more frosting and filling to cake, torte more layers into your cake. It's just as simple as the first was. Just remember the thinner you torte the layer, the more fragile it's going to be. The cake I used in this tutorial was simply a 6" round. On larger rounds you may want to invest in a cake lifter to save from destroying the cake. They're pretty good to have around, especially if you plan on doing wedding cakes. However, if you don't have a cake lifter handy you can absolutely use another cardboard round to lift the layer. I've done this before I bought the cake lifter and it worked well.

So that's it! Now you know how we put all those delicious fillings into our cakes. You can do it, too! Let your imagination run wild and let me know what flavor combinations you come up with!

A Wilton Video on Leveling and Torting

I Want to Know

Do you ever torte your cakes?

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  • Gina Welds-Hulse profile image

    Gina Welds Hulse 7 months ago from Rockledge, Florida

    Thanks for sharing this. It looks simple enough to do. I think I will try it next time. I typically do upside down cakes, like pineapple or mango, but I would love to try taking that fruit (the mango or pineapple...or whatever filling I choose) to "tort" a regular cake. I will let you know how I fare.

  • BeccaHubbardWoods profile image
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    Mizzery Chick 7 months ago from Outside your window...

    That sounds absolutely delicious and would work beautifully. My favorite cake in the world is pineapple upside down cake. I've figured out that the recipe can be modified and made in muffin tins with a single pineapple to create perfect, single serving cakes for everyone. XD

  • vocalcoach profile image

    Audrey Hunt 7 months ago from Nashville Tn.

    Becca

    This is an amazing hub! You explain each step proficiently and to top it off add your own photos. I've learned so much from your cake decorating basics. Thanks!

  • Gina Welds-Hulse profile image

    Gina Welds Hulse 7 months ago from Rockledge, Florida

    Yes, Becca, I have made single-serve pineapple upside cakes, also. If you live in an area where you can get mangoes, you should try that. It's amazing.

  • BeccaHubbardWoods profile image
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    Mizzery Chick 7 months ago from Outside your window...

    Thank you so much vocalcoach! That means a lot to me and I'm so happy you're enjoying my hubs! XD

  • BeccaHubbardWoods profile image
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    Mizzery Chick 7 months ago from Outside your window...

    Gina, I've never tried mangoes in a cake before. I know that sounds weird as a baker, but I'll tell you a story about why. My husband and I are very adventurous when it comes to trying new foods. One day we went to the farmer's market and bout a slew of new fruits to try. We had never had mango! So we get home and are super excited to try it. We fumbled with it for a good while, trying to figure out what part to eat (we're from the south, we ain't too smart down here LOL) and finally got to taste it. We both took a huge bite and looked at each other in horror. It was disgusting! I don't know if we got one that was spoiled, not ripe enough, or too ripe, but it was absolutely terrible. Mangoes have been a huge turn off for me ever since then, but I'm totally down to give them a second chance! XD

  • Gina Welds-Hulse profile image

    Gina Welds Hulse 7 months ago from Rockledge, Florida

    Oh my! You must have had a bad one. They are absolutely delicious, and I'm not just being biased. Try to get ones from Costa Rica, if you can. Those are really good, but make sure it is a ripe one. Some mangoes are supposed to be really ripe when you eat them, but I don't think you can find those here. There are other mangoes that, when ripe, you eat with a spoon by scooping it out. You might have gotten an overly ripe one that started to ferment. Fermented mangoes are not that pleasant.

    I hope you have a better experience next time. Let me know.

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