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For those of you who make wedding cakes...

post #1 of 31
Thread Starter 
Ok, I've seen mixed responses to this so I'm asking you guys. How do you make up each tier?? Ex: Two 2" layers torted and filled to make four layers, three 2" layers stacked and filled between each, two 3" layers torted to make 4 layers... ect.

I want to know how you all do it and what seems to work for you, or waht the industry standard is. I want all you opinions.... so please hep!
My drug of choice is FROSTING!
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My drug of choice is FROSTING!
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post #2 of 31
I like the look of (and have always done it this way) two 2" layers, leveled and filled. That makes the cake a little over 4" high. I'd like to tort the layers sometime and have four layers, but I haven't gotten around to it yet.
"When you go in search of honey you must expect to be stung by bees." Kenneth Kaunda
i.e. Don't give up!
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"When you go in search of honey you must expect to be stung by bees." Kenneth Kaunda
i.e. Don't give up!
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post #3 of 31
I just make cakes for friends and family...I like to make 2 cakes torted to make 4 layers. My cakes are usually about 4" high.

I like to make the 4 layers because people are not expecting it and it seems impressive. No supermarket bakeries around here do that. The little bit of extra work makes the perceived value of the cake a lot higher. So its like a value added feature.
Na Zdrowie! To Your Health!
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Na Zdrowie! To Your Health!
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post #4 of 31
Well, it depends for me, if i'm not using a filling i will do two-two inch layers with buttercream in the center. If i'm doing a filling i will usually use three inch pans and split in three layers. If using two inch pans with a filling i will split each layer and have four layers of cake, two with filling and the middle with buttercream
post #5 of 31
Thread Starter 
I thinkit's so intersting to see what everyone does. I hope we got some more answers... I'd love to see what the majority is!
My drug of choice is FROSTING!
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My drug of choice is FROSTING!
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post #6 of 31
I like using my 3 inch pans and then I torte and fill. That'a a big time saver for me! I also find that helps me stack the layers better too.
traci
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post #7 of 31
Heehee, try all of the above? I sometimes use two 3 inch high layers just filled in the middle or torted and filled. Sometimes I use two, 2 inch high layers again torted or just filled in the middle. I rarely use just the 3 inch high one layer, torted, I find it looks a bit flat for my liking especially in the larger cakes and the flatter cakes are not as popular here, at least not at the present time.
I find most folks don't want that extra filling or icing as much here in Canada, so I rarely torte to get in extra. Funny thing, it is the same with sheet cakes, it isn't as popular here to torte them and fill, just icing them seems more common.
Hugs Squirrelly Cakes
post #8 of 31
Squirrellycakes I haven't seen any of your cake pictures.. you're so knowledgeable.. I'd love to see some of your work!!
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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post #9 of 31
Mine depends, on the type cake etc. Sometimes a bride wants the tall thin looking tiers and I don't like trying to torte those unless I have to... too many chances of sliding or getting them uneven. I also vary depending on whether or not they want filling...the brides budget ..how formal the wedding is etc.I don't per sey gouge the ones who can afford it...but I find they EXPECT more...and therefore I am going to get my labors worth. Some brides want simple ...to the point that they don't even CARE what flavor etc...I have some pic a simple pic of a cake then tell me as far as icing etc.."you decide"! ...lol. If its a small cake and gathering and not super formal..I do 2 ..2in. for each tier with icing between layers. And I make sure it is a bargain. I guess I am not a lot of help as with me it just varies cake to cake.
To do what you truly love is to never work!
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To do what you truly love is to never work!
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post #10 of 31
Heehee, yeah, I am not good at posting pictures, am I, haha! Not good for taking them either, but I am getting better now that I have a digital. I post on www.r-bdesigns.com and that is about it. My system won't allow me to post on the Wilton site. Here, I have posted, hhmn, maybe one on a general post. I don't do sites, haha!
I rarely ever took pictures of cakes over the years, bad habit of relying on folks to give me pictures.
Hugs Squirrelly
post #11 of 31
Yeah squirelly...let see!! icon_biggrin.gif
To do what you truly love is to never work!
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To do what you truly love is to never work!
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post #12 of 31
I broke my shoulder, a year ago December, which is how I started posting on these sites. Couldn't do much, but I could type with my other hand, haha! Funny thing is, it increased my typing speed, hence the really long posts, haha.
Anyway, I had already promised a friend of my daughter's a shower and wedding cake. The shower was the worse as I had frozen shoulder, which meant I had to do everything with one hand and arm and could only use my fingers of my other hand turned towards me in a sling. Interesting!
Well here is the shower cake I did. I managed to do the centrepieces, the sandwich and pickle trays, wedding favours too. Amazing what you can do if you made a promise.
LL
post #13 of 31
This was the wedding cake for that same bride, again broken shoulder, boy did I have fun flipping cakes.
Her choice of colour and design, she wanted plain. Did the floral arrangements and painted the vase.
LL
post #14 of 31
SquirrellyCakes, that is really pretty! You did a great job even with a broken shoulder! It looks very unique! icon_razz.gif
traci
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post #15 of 31
Thread Starter 
I can't imagine trying to do that with only one arm! Great job!
My drug of choice is FROSTING!
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My drug of choice is FROSTING!
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