Marianne Martinez
Torting a sheet cake can be a challenging task, especially without the right tools. A sheet cake is a shallow, rectangular cake baked in a pan with upturned edges, typically around 1 inch deep. To torte a sheet cake, you need to slice it horizontally into two or more layers. This can be done by using a cake leveler or wire to cut through the cake, or by baking each layer separately in sheet pans and then stacking them. Freezing the cake for a short time before torting can help prevent crumbling and make the handling process easier. Once the cake is sliced, you can fill it with your desired frosting or filling and stack the layers back on top of each other.
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What You'll Learn
Use a cake leveller to cut the cake into layers
To use a cake leveller to cut the cake into layers, start with a cooled cake. Place the cake on a flat surface or a turntable. The latter makes it easier to slice uniform layers. Place your hand lightly on top of the cake to prevent it from moving. Using a slow sawing motion, slice the dome off with a cake leveller. Try to cut off as little as possible to maintain the height of your cake. Make sure to keep the leveller level.
A cake leveller is a simple tool with an adjustable wire that can be used to slice a cake into layers. It is a good alternative if you are uncomfortable using a serrated knife or are unable to get level results. The wire can be adjusted to the proper height, so you can easily cut your cake into even layers.
Once the top is cut off, you should have a cake that is approximately 2 inches tall and perfectly level. Adjust the leveller to 1 inch and, in a gentle back-and-forth motion, cut the cake in half.
The process of levelling a cake is also called 'torting'. It is important because it creates a foundation for a uniform cake. It also makes it easier to ice and stack layers.
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Freeze the cake to prevent crumbling
Freezing a cake is a great way to get ahead and have less to do when you need it for a party or celebration. It is also a good way to prevent your cake from crumbling when you torte it. Freezing cake layers does not change the texture or taste of the cake, as long as they are properly wrapped.
To freeze a cake, you should first let it cool completely. Then, wrap the cake in a couple of layers of plastic wrap, or parchment paper in an airtight container. You can place the cake in the freezer as soon as it is wrapped, or you can place it on a flat surface to freeze it evenly.
When you are ready to use your frozen cake, you can thaw it in the refrigerator a day in advance, or at room temperature for several hours. Be sure to leave the wrapping on the cake while it thaws to prevent condensation from forming and making the cake soggy. The amount of time it takes to thaw will depend on the size of the cake, but it will usually take at least 8 hours in the refrigerator.
Once the cake has thawed, you can unwrap it and proceed with your recipe. For best taste and texture, do not freeze cakes for longer than 3 months.
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Bake layers separately to avoid tearing
Baking layers separately in a sheet pan is a great way to create a flat and even cake with uniform layers and no unpredictable doming or cracking. This method is often used by professional bakers and offers several advantages over traditional round cake pans.
Firstly, sheet pan cakes tend to bake more evenly and flatly, eliminating the need for finicky levelling, which can be a tricky and time-consuming task. Sheet pans also tend to be less tall than round pans, resulting in thinner layers that are easier to handle and stack.
Additionally, baking all the layers in a single sheet pan reduces the baking and cooling time, as you only need to rotate the pan once during baking. This method also eliminates the hassle of juggling multiple tins of different sizes, as you would with round cake pans.
To bake layers separately in a sheet pan, start by greasing the half-sheet pan and lining it with parchment paper. Pour in the batter and spread it into an even layer using an offset spatula. It is important to note that sheet pan cakes tend to bake more quickly due to their thinner layers, so be sure to start checking for doneness at least 10 minutes before the bake time listed in the recipe.
Once the cake is baked and cooled, use a piece of parchment paper in the shape of your desired cake layers as a guide. For example, for an 8-inch cake, you would cut out two full circles and two half circles from the cake. The half circles will form the bottom layer, while the full circles will be the top two layers. Use a sharp serrated knife to cut the cake along the parchment paper guide, creating clean and precise layers.
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Stack individual cakes and add fillings
To stack individual cakes and add fillings, you'll first want to ensure your cakes are cool. Place the bottom layer of cake on a clean turntable, cake board, or cardboard cake circle. If using a cardboard cake circle, place a small dab of buttercream on the cake circle first, to act as "glue" and keep the cake in place.
Pipe a ring of frosting around the outer edge of the cake layer. This will act as a dam to keep in your filling. Fill the dam with your filling of choice, spreading it evenly with an offset spatula. If using buttercream, a 2:1 ratio is recommended—for example, if your cake layers are 1 1/2 inches tall, the buttercream ring should be 3/4 inch tall.
Place the second layer of cake on top, upside down or cut-side down to reduce crumbs. Repeat the process with the remaining layers. If your cake starts to lean, adjust it. The last layer should be straight and level.
If you are using a soft filling, be careful not to add too much, or your cake may become wobbly and the filling may ooze out the sides. You can pipe a barrier of frosting around the edge of the cake layer to prevent this. Place the final cake layer, bottom side up, on top, and apply a light crumb coat of frosting around the entire cake. Chill the cake in the refrigerator for about 15 minutes to set the crumb coat and filling before decorating.
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Alternate flavours for each layer
Layer cakes baked in sheet pans are a great way to ensure perfectly flat and even layers, with no unpredictable doming or cracking. Sheet pan cakes also require less baking and cooling time, and you only need to rotate the pan once while baking.
- Lemon Poppy Seed Layer Cake: This cake has a tender, moist texture and a strong lemon flavour. It pairs well with a classic cream cheese frosting.
- Vanilla Cake: A classic vanilla cake with vanilla buttercream can be a delicious and simple option. You can add additional toppings such as chocolate ganache or piped meringue.
- Chocolate Cake: Pair a chocolate cake with a chocolate buttercream frosting for a rich and indulgent treat.
- Fruit Cake: You can add a fruity twist to your sheet pan cake by incorporating fresh fruit into the batter or using it as a topping. This can add a burst of flavour and a beautiful presentation.
- Nut Cake: Pressing chopped nuts into the sides or incorporating them into the batter can add texture and flavour to your sheet pan cake. You can experiment with different types of nuts, such as almonds, walnuts, or pecans.
- Funfetti Cake: This colourful cake is a fun option for celebrations. It can be made by adding sprinkles to a vanilla cake batter. Pair it with a vanilla buttercream for a sweet and festive treat.
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Frequently asked questions
There are a few methods to torte a sheet cake. One way is to use a cake leveler to cut the cake into layers. Another method is to bake the layers separately and then stack them.
It is recommended to freeze the cake before torting to prevent crumbling and make it easier to handle.
You will need a cake leveler or a serrated knife, and a sheet cake board to lift and slide the layers.
Yes, you can use a small cake leveler or a serrated knife to cut the sides and then use floss to cut through the cake and create layers.
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