Instructions

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.

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.

3. Allow cakes to cool completely. Torting works best when cakes are 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.

4. Place toothpicks around the uncut cakes, halfway up from the bottom, to create a cutting guide. Use four or more spaced evenly around the layer.

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.

6. Carefully slide the cardboard between the layers and lift the top one off. Immediately apply the chosen filling to the bottom layer, spreading to within 1/2 inch from the edge. Carefully slide the upper layer back on top by gently shaking the cardboard back and forth while positioning it directly over the bottom layer.

7. Repeat this process with the other cake layer, so you will have a total of four layers of cake. Place additional filling on top of one cake, then place the second torted cake on top to create one large cake with three layers of filling. Frost the cake as desired.