It depends for me. Sometimes one layer torted. Sometimes two layers. Sometimes I'll do two layers and torte both of them.
I'm just wondering how many layers you use for your cakes. Two? Three? More?
I bake 3 inch high cakes, and usually have 4-5 half in layers. It makes for a really nice look when the cake is cut.
Nati
boonenati - How do you keep the cakes from sliding when you have that many layers of filling? Do you have to make sure they're well chilled before putting the top layers on? I did a lemon curd filled cake today (only 2 layers) and the top layer almost slid right off when I was icing it!! I'm thinking I didn't let the curd cool down enough....
boonenati - How do you keep the cakes from sliding when you have that many layers of filling? Do you have to make sure they're well chilled before putting the top layers on? I did a lemon curd filled cake today (only 2 layers) and the top layer almost slid right off when I was icing it!! I'm thinking I didn't let the curd cool down enough....
swoboda
When i use ganache,i *usually* let it cool down so that it's firm enough before filling but i couldn't wait with this cake, and i found
that it started to wobble, so i wrapped it in plastic kitchen wrap to keep it's shape and put it in the fridge until it set and by the time i took
it out, it was firm as if it'd never been cut up.
Nati : )
Usually 2 and filled once. Except for sheet cakes. I just make one layer, tort and fill.
Standard round and squares 2 layers, sheets anywhere from 1 -3 layers, depends how many servings people want!
I usually have 2 cakes. But it really depends on what kind of cakes I am doing. Sometimes I might have 3 or just one. I tort them sometimes. Really depends on what look I'm going for.
It depends on how many servings I need. I generally start with one layer and torte twice for 3 layers of cake, 2 layers of filling. I really like the look once the cake is cut.
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