Torting a cake

Torting turns one tall cake into several thin layers. Flo Braker describes splitting a cake horizontally as a two-step process that produces level layers.

First the cook makes an incision all around the cake, about an inch deep, moving a paring knife in and out in a sawing motion and keeping the cut at the same level. Then a long serrated knife follows that line to cut through the cake. Keeping the incision level is what keeps each layer an even thickness.

The layers are then spread with filling such as icing, jam or pudding and stacked back together. Large cakes and tortes are sometimes shifted onto a cake board that works as a big spatula.