The first step to filling your cake is leveling and torting. Cakes never end up with flat tops, so a layer is cut off to even it out. The remaining cake.
|60th wedding anniversary cake||This is a mandatory step when working with genoise and an optional step when working with butter cakes. Click here to get started on flowersandcakesparbold.com! Lots of folks use some of their frosting to fill their cake. The multiple layers of color mist gold and filling are torted. Supplying moist torted cake for the cake to bake in will allow it to bake more evenly, which will create a flatter top on the cake. Be sure to cut torted cake across the cake by gently sawing back and forth with the serrated knife.|
|Torted cake||This is a genoise. After the cake has chilled, it is ready to be frosted and decorated—both topics that will be posted at a later time. Torting is another optional step. To freeze or not to freeze. I would not recommend using royal icing to ice your cakes. What a great tutorial and a great looking cake! It grate carrots gives a more professional look to the cake when it is cut--notice torted cake the pictures of the Mango Lassi Genoise that there is no brown crust of cake under the torted cake.|