Things You'll Need:
- Long cake or bread knife
- Cardboard (cut to cake diameter size)
- Toothpicks
- 2 cake layers
- Filling
- Frosting
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Step 1
Start with a cake recipe. A cake made from scratch is usually the best choice since it is denser and holds up well to torting. Alternately, try adapting a cake mix by adding different ingredients as suggested in “The Cake Mix Doctor” by Anne Byrn, available from Amazon.
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Step 2
Use two 8-inch cake pans, either square or round, to bake the cake. For cakes that are smaller in diameter, you can choose 6-inch pans, but avoid using sheet-type pans, as the cake will be difficult to torte at that size.
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Step 3
Allow cake layers to cool completely. Torting works best at room temperature or slightly cooler. If you are not ready to fill and assemble the layers, wrap them in plastic wrap and leave at room temperature for a few hours, or freeze them up to one week.
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Step 4
Place toothpicks around the uncut cake layer, halfway up from the bottom. Use 4 or more, spaced evenly around the layer to serve as a guide for cutting.
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Step 5
Hold one hand lightly on the top of the layer while you carefully cut the cake horizontally, using the guides to assure it is level.
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Step 6
Carefully slide the cardboard between the layers and lift the top one off easily. Immediately apply the chosen filling to the bottom layer, spreading to within 1/2 inch from the edge. Carefully slide the upper layer on top by gently shaking the cardboard back and forth while positioning it directly over the bottom layer.
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Step 7
Repeat this process with the other cake layer and you will have a total of four layers of cake and three layers of filling. Frost the cake as desired.
