When To Torte And When Not To Torte Cake Layers
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- čas přidán 8. 07. 2023
- I frequently get asked about torting cake layers. The majority of my cakes are torted. But there are some instances when I don't torte them. In this video, I am going to show you different pictures of cakes I've made to help explain the times when I do and don't torte my cakes. I use this method to help me get a variation of heights in my tiers for visual aesthetics. I want you to start thinking outside the box when it comes to cake decorating! This video and my updated Round Cake Serving Chart (below) will help!
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FONDANT BUBBLES - • Bubble Cake Tutorial
COCOMELON CAKE - • Decorate This Cocomelo...
SMOOTH BUTTERCREAM TUTORIAL - • Smooth Flawless Dark B...
BASEBALL HAT CAKE - • Baseball Hat Cake / Sp...
FONDANT NAME PLAQUE - • How To Make A Gold Nam...
GOLD CROWN CAKE TOPPER - • Edible 3D Fondant Gold...
WEDDING CAKE - • How I Decorate A $1600...
DOUBLE BARREL CAKE - • How To Make A Double B...
DIFFERENT SIZE PANS TO USE - • Round Cake Portion Siz...
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• When To Torte And When... - Jak na to + styl
If you enjoy my tutorials, I'd be so grateful if you could Buy Me A Coffee!
www.buymeacoffee.com/KarolynsKakes
This is definitely a subject that a beginner baker / customer needs to learn, before making or purchasing any cake from a home bakery to a store front bakery.. I personally love to bake my cakes in 3 inch pans because I like the height factor.. So “To torte or not to torte” is something I like to ask customers who want a 8 inch buttercream cake or tiered cake, I’ve noticed that some customers like more cake then buttercream and some vice versa.. So it’s definitely a cake decorator and customer choice to come up with a delicious beautiful stunning cake design..
Yes! I love this!
Loved the Shakespearean reference...warmed this retired English teacher's heart! You go, Cake Goddess!
Awww my dad was an English teacher too! He would have been so proud of my reference 😂💜🙏
Same here!!!
I smiled!
Thank you so much for this tutorial! I’ve always been a “torter “ and most of my cakes are 4 layer. However, when doing a tiered cake with a large bottom tier, it makes much more sense to not torte for stability purposes. Thank you again!
You're welcome, glad it helped! 🙌
This video really helped in understanding the torting of cakes. Thank you.
Wow!! I think I need to watch this one again!! This was a bit hard for me to follow, as I’m not that experienced a baker, but your cakes are incredible and I’m learning so much from your tutorials! Thank you for sharing your work and your knowledge! 😊
I know it can get a little confusing, but once you understand the lingo, it's easier to follow!
I came back to this video to refresh my mind before assembling a cake for this weekend. I chuckled at the end when you said you feel like you're just rambling. If you really understood how helpful and USEFUL all that knowledge in your head is to us, you would never say that again. You give us so much information that we have to digest some of it slowly and come back for second, third, fourth, fifth...servings! THANK YOU for sharing!!
I appreciate this! As a content creator, everyone tells us to have short intros and outros because people just want to see the video. But I feel the need to explain a lot because I know people have questions!
I totally need all this in a PDF! Lol At least just for me if I'm the only one needing examples with pictures and descriptions of the sizes, tort vs nontorted, and pic before frosting and finished lol. You're videos are amazing!
I'll work on putting something together!
@@KarolynsKakes you are amazing 😍!!!!
Wow, how much work you put into this video! Thank you.
Fabulous!! Thank you for sharing. So helpful! ❤
❤ your videos!…. So comprehensive! Thank you for your posts!
Thank you Karolyn for this video! 😊
Thank you, Karolyn!
Your cakes are absolutely beautiful, Karolyn! You are a very talented and creative artist. Thank you for sharing your gifts with us.👏💕🍰🎂🌸
Thank you so much!🙏
Thank you for explaining 😊
You teach me so much with every tutorial you create. I've been trying to catch up on everyone's videos since my open heart surgery. Thank you for sharing and keep on caking 💜
Oh wow, good to hear you're recovering! I hope you're not in pain. 💜
@@KarolynsKakes doctor says it will take up to 8 months to totally heal but any pain is tolerable. Thank you
Thank you, as always, so much helpful information
Glad it was helpful!
You always make me laugh!! Thanks for sharing this information. Love your NJ girl. 💜
💜💜
Thank u so much for sharing. Good bless u. You r a very talented person.
It's my pleasure! 😊
You are the absolute best!!! I will have to watch this again and take notes 📝 lol
I learn so much from you. Buying you a coffee and joining you on a zoom is on my to do list. I’m just so busy with life and business right now.
Love and hugs to pretty lady!
Thanks girl! I'm grateful for you! 💜🙏
Thanks for sharing.
I personally like to torte. I find they are easy especially to cut and eating for the client.
Very informative. Thank you!
Glad it was helpful!
I have learnt soooooo much from you!! And learning from your beautiful cakes But it’s your personality that I also love!! Thankyou for helping us all ❤
This is so sweet, you're welcome Avery! 💜
I appreciate your content so much🙏🏽 I don't know how you balance orders and teaching 😅
Thank you love! It's definitely a challenge, I have to schedule time to myself (gym, nails, massages, etc) so I can get some R&R. 🙏
Very good and helpful information 😊
Glad it was helpful!
Great information ❤❤thank you so much 🙏🏼 🙏🏼 ❤❤❤
Glad it was helpful!
Your cakes are so pretty!! Man, you’re talented.
You're the sweetest, thank you! 💜
@@KarolynsKakes❤
I love your cakes ❤
Thanks girl! 💜🙌
I've sold over 500 custom cakes since starting my business a few years ago... and this information is STILL very helpful to me. I am always wondering... "Am I doing the right thing leaving these layers almost 2" thick?" haha I torte very rarely and I think I may be known by my regulars for having the thick layers and proportionally thick filling layers too. Oh, and by the way, I'm buying you a coffee just because you had to say "TORTED" a million times in less than 15 minutes!
😂😂😂 Thank you love!
It's necessary (at least for me) to have thicker layers in some instances. If you have a thicker layer of filling (like you said), then I feel like it's not a big deal!
This was VERY helpful.💕 I just have to keep practicing getting EVEN slices when I torte. 😔
Have you tried this leveler? amzn.to/3JQe7F3
I love your videos! Do the cakes settle or shift as they come to room temperature due to the buttercream softening?
I let my cakes settle for a few hours after I fill them with icing, before I frost them. So my cakes are always settled. The cake can shift as it gets soft, so it's important to build it with the correct supports inside. I explain in this stacking video:
czcams.com/video/VwD3RqCasxg/video.html
And I ALWAYS transport cold cakes. (With the A/C on BLAST in the Summer.) I will never drive with a warm, soft cake. It will get ruined during transport if you do that!
You have gained 1 more subscriber i also started baking i want to learn more and i am learning from you so if i want your membership do i will get detailed classes??
Wonderful!! Yes, I go LIVE in my FB group about twice per month. Last week we reviewed how to make marshmallow fondant and work with it. Next week I'll break down frosting smooth buttercream cakes. The LIVES are saved in the FB group for 6 months to review.
Hi Karolyn !! I love your videos and learn so much! Question… can I tort a 3 later 8” each so I will have 6 layers at end? I need some height for a certain design and should I put dowels in it?
Yes, but it will need supports because it will be unstable. You'll want to do a double barrel cake, I show how in this video: czcams.com/video/mOkvy2Lp5CY/video.html
Beautiful cakes!! Do you write down your notes everytime you make a cake and keep them for future reference? Do u happen to have a video or advice on how to be organized is this area ?😊
Thank you! I don't write notes for each cake (except for what's on the order form like design details and flavors). What did you want to learn in regards to this?
@@KarolynsKakes I make cakes about once a month ( side gig 😁). I tend to forget how much buttercream I used for a previous cake ( so I don't over make) or did I torte the cake before 🤔😊 so I started taking notes but I still feel I'm not as organized in that dept. When I saw your video and you explained every cake I thought 🤔 Is this by memory!! Anyway thanks for responding 😁
I loved this explanatory video!! The images helped even more than you probably think.
Just to recap: you don’t torte 4” layers or anything over a 10”. And you may or may not torte layers between 5” and 10” depending on how much decorative space needed.
Is that right? I don’t torte any of my layers for any diameter but then again I’ve never made a cake over 10” because most in my area prefer smaller cakes so they can add lots and lots of cupcakes and cheesecakes and other mini desserts for variety😂. I love it though nonetheless! I’m going to be doing a wedding content cake shortly to kind of revamp my portfolio. Super nervous but super excited! I’m going to play around with different torted/not torted layer heights.
I'm so glad this was helpful! And you're correct, I don't like to torte large layers because they are more difficult to move and can easily fall apart.
Thanks Karolyn i can see the difference as you mention for decorating space is good to know how we can use this option but i have a question, Does “torting” the cakes impact the stability of the cake?
I feel like it does when the cakes are large (10" and bigger) and when they are tall.
The 2 layer torted cakes I make the most are between 5" - 9" and those are pretty stable.
@@KarolynsKakes thanks 👍🏻
Oh man. I’ve been there trying to maneuver a large layer torted into thin layers. And yes, they want to break just to spite you. Lol
Try this. If you ever get a request to torte a large layer, cut the layer in half. Once you put each piece on top of the filling and ice, it isn’t noticeable if cut evenly and arranged correctly.
That makes sense! Thank you!🙌
Hey Karolyn! When a cake is delivered, whether they pick it up or you drop it off, do you tell the customer how they need to cut the cake to get the number of servings you have told them they can get out of the cake? If you do, how do you show them? Thank you!
If they ask I do! I just kind of mime it with my hands LOL
Good morning if I’m doing a 2 tier cake 8in and 6in do I need to torte them and do I need to use a dowel or just bubble straw
It's your choice to torte them or not. It all depends on the height you want.
And I always dowel any cakes that are 2 or more tiers. The dowel will secure the cake to the board and prevent it from shifting!
Do you ever stack your cakes? How do you keep them from slipping off of each other?
I stack them all the time! Here's my cake stacking tutorial:
czcams.com/video/VwD3RqCasxg/video.html
@@KarolynsKakes thank you! 😊
Hi there, thank you for your excellent tutorial. I’ma novice baker and hope you can give me some advice. My stepson and his fiancée have asked me to make their wedding cake. It will be 2-tiers, probably 6” and 8”. Is there any reason why I shouldn't use 3-4 layers, torted (I notice you only tort 2 layers). Thank you
Hi Rechelle! I prefer not to torte 3 or more layers because with taller tiers, I feel the cake is more stable with thicker layers.
My general rule of thumb is:
1 layer - always torte
2 layers - either torte or not torte
3 layers - never torte
4 layers - never torte, always make 4 layers a double barrel cake
I hope that helps!
Hi, Karol, you must have read my mind when you did this video, as I've been struggling to decide what to do with a 3-tier cake order. I was thinking of not torting the 10", torting the 8" and not torting the 6" - I'm concerned with the weight of the cake, as the customer will be picking it up (yikes!)... Any advice??? thanks :)
They can get pretty heavy, but that one shouldn't be too bad! I tell people to make sure they have a flat surface to put the cake on. (Don't put it on a car seat. because they slant.) I always recommend the back of an SUV because there's a lot of room. Tell them to put a piece of shelf liner under the box so it doesn't slide around.
I explain in this video:
czcams.com/video/WmVrh7ZNqRw/video.html
Do you have a chart with how much frosting you put between layers either torted or not torted?
Unfortunately I don't, but I do a thinner layer of frosting when I torte the layers and slightly thicker when I don't torte. If I had to estimate, it's about 1/4" thick in a torted cake and 1/2" thick in a non-torted cake.
Do you use the same amount of batter for torted vs non torted? So if not torting should I separate 1 recipe of batter into 3 pans and if torting separate into two pans and then cut those in half?
I actually fill all of my pans 2/3 full. But, you can absolutely do it the way you mentioned!
Do you simple syrup the cakes you torte? I always simple syrup my cakes and find that they are more stable to simple syrup if they are not torted.
Yes I do. My cakes are pretty moist, so I only lightly spray simple syrup on the layers (torted or not torted). I've seen some people pour the syrup all over the cake, I don't do it like that. (Not necessary because my cakes are moist, I just use a light spray as a little moisture security blanket!) If you pour the syrup on, it may be more difficult to handle as they may get heavy and lose some stability!
Here's my video on that! czcams.com/video/VPzwq0CzIb8/video.html
Do you simple syrup your cakes??
Yes I do! I bake my cakes, wrap them up in plastic wrap, and freeze my layers overnight. The next day, I will thaw the cakes to room temperature, then unwrap the cakes, level them, spray them with simple syrup, and fill them.
Here's a video showing how I make it!
czcams.com/video/VPzwq0CzIb8/video.html
Do you think you could tell me approx how tall each cake layer is when they are torted vs when they aren’t?
Cake layer heights (baked in 2” high pans):
Torted - 1” high layers
Not torted - 2” high layers
The tier heights when filled and frosted:
Torted - 4.5” - 5”
Not torted - 6.5” - 7”
Is it really difficult to make 12" layers? The largest I've made are 10 "" and should you bake the larger layers at 325' or 350' and about how long?
It's not difficult, you just have to use a different technique. Yes, you bake at 325. Depending on the size of the pan and what other pans you have in the oven, you'll bake for approx. 60-75 minutes. You also have to wrap the outside of the pan with wet towels and put heating nails in the pan. I explain in this video: czcams.com/video/MaQ-qrlPJxI/video.html
THANKS so much. Question - I have my first order soon - 100 people. I'm doing 8, 10, 12" round pan (3" deep Fat Daddy). Does that seem like enough? Should I add another layer??? I used their guide, but seeing this makes me think I am coming up short...sigh....
That will definitely be enough!
@@KarolynsKakes Thank you so much. I really appreciate your generosity!
Im commenting again because i am racking my mind lol i do not doctor my cake mic the way you do (you add more flour, i do not). So for me a 4 layer 7 inch cake is 2 boxes of cake mix, i noticed with my last cake that the layers are just TOO thick, but i do like that it is tall. I vould give up some height by doing 1 less layer but that would still be 3 THICK layers. 2 layers torted would be significantly shorter than my 4 layers not torted. Anf if i did hust 3 layers like i said its still too thick, and torting them would make 6 layers. Please help me figure this out 😢 4 not torted= 2 boxes mix. 3 layers not torted = 1.5 boxes mix.
I’m a newbie to cake decorating so this may be a dumb question to many. I don’t really get what you mean by “torte.” What is the difference between a torted cake and a layer cake? Is it how thin the layer is sliced?
‘Torte’ just means cutting your cake in half so have more layers . It works if the cake you bake is at least 2” high.
@@TheNarrowGate101 so a thinner slice when leveling? If you just take the very top off a layer to level it, that is not a torted layer.
@@foodgeekstampede leveling just means you cut the dome off the top of your cake so you end up with a level or ‘flat’ top…. “torting” means you cut it also in half so you have two layers of cake instead of one….just remember , you don’t want too thin of a layer so you should only torte ,( cut in half), if your cake is at least 2” tall.
@@TheNarrowGate101 got it!
I always bake my cake recipes in two pans. Does it mean you bake your cake in one pan and then torte it
No, I bake in 2 pans then torte both so I have 4 thin layers.😊
I hardly ever torte. I’m addicted to very tall cakes! I don’t even offer short cakes lol the taller the better!!
They look so much better!
"To tort, or not to tort...that is the question..." Yep, I confess, I said it along with you lol
😂😂😂
Hey I have a question, I believe in another video you said you use box cake mix (forgive me if I'm wrong) but for example, I have been doing 7 inch cakes with 4 layers not torted (I am just in the practicing stage). To achieve that it ends up being 2 boxes of cake mix, so how do you do 3 layers? Do you have a video sort of explaining this when using box mixes how you figure how many to use?
For me I'd assume if I wanted 3 layers for a 7 inch non torted cake I'd have to use 3/4 of my mix (2 boxes) which would be wasteful
TIA
I divide the recipe into thirds depending on what size pans I'm using! Here's a video where I explain it:
czcams.com/video/EK1oSPHRUrQ/video.html
Hi I have to make a cake for sixty-two persons how many tiers should I make
I would do 3 tiers, there's a chart linked in the description of this video so you can calculate the sizes!
this was the most confusing video. maybe it's me but wow
Sorry about that, I'm not sure how else to explain it 😢