Struggling to Stack Tortes? Tips for Older Pans Needed!

[Humble Beginnings]

Ok I've tried a few times but can't get it right. I have the older torte pans, silver not non-stick. Everytime I make a torte it falls apart. I can't figure out how to stack them without it all falling apart. Are the wells on the new ones better? The torte I just made doesn't look so pretty and I'm thinking of not taking it to work tomorrow. I cool the cakes but it doesn't matter. Does anyone have any tips?

 

[babywings76]

What did you use on the pan before you poured the batter in? Have you tried using Bakers Joy? That stuff works really well for me on things. Or how about making a parchment circle for the bottom? I love our nonstick ones, so if you love making tortes, you might want to get a set at some point.

 

[Humble Beginnings]

I did both the bakers joy and the parchment paper, it came out fine but the cake fell apart when I tried to put one on top of the other and was putting in the filling.

 

[babywings76]

Oh darn! That's too bad. Did you have them on cooling racks first? I find that they stick slightly to the cooling rack. So what I do is use the large spreader or a large turner to kind of go under the cake first to get it unstuck from the rack. Then I try to slide it on the rack making sure it's all the way to the edge. I lift the rack and hover it right over the plate that I'm putting it on. Then I use the largest turner I have to go under it and kind of scoot and slide it off right on top of the plate/first layer.I don't know if I explained it well. But that's how I do it, because it really can be tricky. I've had it split a couple times before trying this method. Now I always get it on in one piece. I hope that helps!

 

[BethCooks4U]

Oh darn! That's too bad. Did you have them on cooling racks first? I find that they stick slightly to the cooling rack. So what I do is use the large spreader or a large turner to kind of go under the cake first to get it unstuck from the rack. Then I try to slide it on the rack making sure it's all the way to the edge. I lift the rack and hover it right over the plate that I'm putting it on. Then I use the largest turner I have to go under it and kind of scoot and slide it off right on top of the plate/first layer.

I don't know if I explained it well. But that's how I do it, because it really can be tricky. I've had it split a couple times before trying this method. Now I always get it on in one piece. I hope that helps!

To avoid the cake sticking to the cooling rack, put parchment paper on the cooling rack, then transfer the cake from the pan to the rack (bottom is up - that also flattens the cake top). When cooled, put another cooling rack over the first and invert, then peel off the paper. Now your cake will have the bottom up so put the serving plate over it and invert. For the second layer you'll need to have a wide turner or two (I just those cake turners - what were they called? - we used to sell) to support the layer and put it over the first.

With a torte pan that doesn't have a removable bottom I would do the same but invert the cake right away with parchment under it too so that the center doesn't fall since it's got the indentation in it. Once cooled, slide a bread knife under the cake to loosen the parchment and transfer as above to serving plate.

 

[lkbcovington]

Something that I have learned in my cake-decorating experience is that super-moist or moist cake mixes do not work well for anything that requires some structure, such as the tortes. Although delicious, they fall apart too easily, and definitely are not conducive to carving if you're trying to shape a cake. I learned that the hard way- with a 3 foot tall cookie monster!