Shortening and flour to pan with parchment on the bottom

If cake larger than 10″ wide or taller than 2″ high I use cake nails and reduce temp to 325F

Wrap pans with cake strips

Cool for 10 minutes or 20 minutes in pan then release sides and flip out onto parchment lined cooling rack

Let cool for about 30 mintues then wrap in sran wrap and plastic bag and freeze for at least 1 day

Thaw for 3 hours then torte

If you fill with ganache let settlte with weight on top at room temp, if filled with buttercream let settle in fridge

crumb coat coat quickly with ganache then firm up in fridge for 10 minutes and apply a loose final coat of ganache

Let sit at room temp overnight if coated with ganache

 

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