Do You Tort Wedding Cake Layers?

Business By yellowjacket Updated 27 Nov 2006 , 5:47am by kaychristensen

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yellowjacket Posted 15 Nov 2006 , 4:00pm
post #1 of 16

I usually only make cakes for family and friends. Sometimes I tort layers, sometimes I don't . It usually depends on the type of cake and filling. I have my first wedding cake tasting tomorrow, and I feel like I should have a standard of either torting layers or not. It would really help in getting all the tiers an even height, and if some tiers were torted and others were not, it would probably look odd.

So what do you do? Are your tiers each 4"? Do you tort so that you have four layers of cake? If so, do you do 3 layers of filling, or 2 layers of filling and one layer of buttercream, or something else? Or do you just do 2 layers of cake and one layer of filling? Is there an "industry standard" for wedding cakes?

Thanks!!

15 replies
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dodibug Posted 15 Nov 2006 , 4:22pm
post #2 of 16

I don't think there is a standard. Do what you know and are comfortable with. Like you said you have some recipes that seem more appropriate for torting and others not so much. All of your torting/filling ideas are good. It will depend on what the bride wants as far as flavors and combos. Do what you are comfortable with and confident in.

I use a ruler and a cake leveler to get my tiers close to the same height.

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JanH Posted 15 Nov 2006 , 5:55pm
post #3 of 16

When using 2" cake pans, I stack the layers with filling in between.

When using 3" cake pans, I torte the layers with filling in between.

HTH

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pluto6210 Posted 15 Nov 2006 , 6:03pm
post #4 of 16

When I did my dtrs wedding cakes I used 3" pans but did two layers of each size and put filling in all. All the cakes were on seperate stands tho. I had a 6", 10", 12" and 14".

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Loucinda Posted 15 Nov 2006 , 6:06pm
post #5 of 16

I don't torte the wedding cakes. I just put the filling between 2 - 2" layers. The reason I don't is that there is already enough stress for me getting the cake done and "perfect". I don't want to add more misery and work into what is already a stressful cake to do. I have heard too many horror stories of the cakes sliding around and falling apart! icon_eek.gif

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smbegg Posted 15 Nov 2006 , 6:13pm
post #6 of 16

It just depends. I offer both, but it is either or. I wouldn't do a cake with half torted, half not.

I like to offer not torting for those who need a more cost effective cake. But a torted cake sure looks nice when cut into. Very elegant for a wedding. I would defiantly charge more for torting.

Stephanie

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sherry_lyn Posted 15 Nov 2006 , 6:21pm
post #7 of 16

I torte. I think it looks nice on a plate & it's just my personal preference. I was under the assumption that wedding cakes SHOULD be torted, but recently found out that the majority of decorators in my area do not torte or will do it & charge extra. Torting was the main reason my 1st big purchase when I decided to do wedding cakes was an agbay leveler... LOVE LOVE LOVE my agbay. thumbs_up.gif

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Kitagrl Posted 15 Nov 2006 , 6:28pm
post #8 of 16

I don't torte unless its a dessert cake that I want alot of filling in.

To get my cakes even I just make sure I fill them enough to level them off at the top of the pan (I use the Wilton leveler to cut the cake even with the pan after its baked but before I pop them out to cool). This way every layer is perfectly 2" and every cake is perfectly the same height.

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dailey Posted 15 Nov 2006 , 6:31pm
post #9 of 16

i torte as well. 4 layers of cake and 3 layers of filling or icing, whatever they choose. it looks lovely plated. its all about the presentation.

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Kitagrl Posted 15 Nov 2006 , 6:34pm
post #10 of 16

And then you have to hope the wedding cake server doesn't make a mess of the cake. icon_biggrin.gif

I do think torted cakes look awesome! I'd charge more for it though, it takes alot more filling which is pricey.

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yellowjacket Posted 15 Nov 2006 , 6:35pm
post #11 of 16

Thanks everyone for the replies! I prefer cakes which have been torted...I think it looks nicer and tastes better. I'd also like to "market" to more upscale clientele, so torting is probably a good idea. But I wasn't sure what others do. I have prices per slice for wedding cakes in my area from several bakeries and home bakers, but I'm not sure if those prices include torting. I'm just trying to compare apples to apples.

It certainly would be easier not to tort. Less filling to make for one thing. One problem with torting large cakes, is I'll probably have to invest in the Agbay levelor. I have the large Wilton cake levelor, and it worked fine the first time I used it; the second time I used it I had to throw away the cake, and I haven't used it since.

For those who tort, do you do three layers of filling, or two layers of filling and one layer of buttercream?

Also, Stephanie, or anyone else, would you mind giving me an idea of additional to you charge to tort? Do you price per slice, or per tier to tort?

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snowboarder Posted 15 Nov 2006 , 6:37pm
post #12 of 16

I torte everything except for carrot cake and I don't find it to be any more work than not torting. I also love tall tiers and like Dailey, love the way it looks plated.

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snowboarder Posted 15 Nov 2006 , 6:41pm
post #13 of 16
Quote:
Originally Posted by yellowjacket


For those who tort, do you do three layers of filling, or two layers of filling and one layer of buttercream?




Saw this after I posted... I do 4 layers of cake and 3 layers of filling. I rarely have someone requesting buttercream as a filling.

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smbegg Posted 15 Nov 2006 , 11:29pm
post #14 of 16

I am just starting out, so my prices are comparably low compared to most here. But for instance, I charge $19 for a plain old regular round 8 inch. If I use a filling other than bc, I charge $23 and if I tort it, it would be $27.

Torting means more filling, work, ect so more money.

Stephanie

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indydebi Posted 27 Nov 2006 , 5:31am
post #15 of 16

I've only torted one wedding cake and that was the strawberry shortcake one (pic on my website). I agree it does look prettier when plated, but no one has ever requested it in all the years I've done this. Buttercream is the filling in 95% of my wedding cakes.

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kaychristensen Posted 27 Nov 2006 , 5:47am
post #16 of 16

I have yet to really torte a cake. But I haven't yet done a wedding cake. I have one in the works for next Sept. But we are still looking at designs right know. All my other cakes only have Bc or cream cheese frosting between layers. I don't know if I want to mess with torting. I know I would charge more to torte because of the extra time and the filling though. That is my opinion.

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