Torting a cake sampling means giving it multiple layers. You use a knife or leveler to add as many levels to a cake as you can.
Between these tiers you can add all kinds of fillings. The key to making a successful torte is to not use any fillings that are too runny. Butter-cream or thick jams or fruit compotes work best for this.
It is easiest to cut the cake into layers for torting using a cake leveler. However if you are going to do it by hand, make sure you use a long thin serrated knife such as the type that is used for cutting bread and that you place the cake on a turntable.
To cut a cake on a turntable, hold the top of it steady with the flat of your hand and then while slowly turning the cake cut it laterally into slices. You might want to mark the cake with toothpicks or dots of icing to make sure you are cutting it straight as opposed to on a slope.
The simplest cake you can bake consists of two layers sandwiching your favorite filling. A cake that has more than two layers is technically considered to be a torte.
You can fill your cake with icing or whipped cream but it is classic to also fill them with spreads and jam. A more modern approach is to fill the center of your cake with fresh fruits or puddings.
To stack a cake like the professionals do you will want to fill a decorating bag with icing that is of a medium consistency. You can just squeeze the icing or the filling through the coupler (an attachment that fits at the end of the bag) or you can attach the fat nozzle shaped number 12 cake decorating tip to create a thick ridge of icing around the rim (insider edge of the cake.) This acts as a dam so that when you add any type of filling it doesn’t spill over the side of the cake. Adding a rim of icing also helps to stabilize your next cake tier as well as give it more height.
Your next step would be to simply fill the center of the cake with icing, fruit filling, whipped cream or pudding. You are then ready to place the next layer on top of the cake. If your icing is not too soft the next layer should fit perfectly on top of the filling. It is normal for a bit of the icing to expand out from the sides of the cake slightly.
One tip is to thin the first layer of icing with tiny amounts of corn syrup so that it does not stick to the cake and cause it to stick to the spatula. Another tip is to let the spatula glide over the surface of the cake area without actually touching the top of the cake.