Hi!

Would like to know what everyone out there is doing. Do you guys like to have two layers of cake & one filling (sandwich 2 cakes x 2"high), 3 layers & 2 fillings or even go for 4 layers ( 2 layers cut in half) & 3 fillings? I'm asking for birthday cakes and wedding cakes.

In the WBH book, it states that the batter should be split into two pans, such as one third of the batter in one pan and the remaining two thirds of batter in the other pan, so that you just torte the thicker cake and end up with 3 layers. does that mean that you can only bake one cake at a time because the baking time would be different? or do you place both cakes in the oven and take out the thinner cake sooner?

Thanks in advance!

For birthday cakes I just put one 2" on top of the other. Two layers one filling. For wedding cakes I torte and fill each two inch so that there are four layer with three fillings. I think it's just more elegant that way, and it's what most people seem to expect.

Oh... for birthday sheet cakes I don't torte or fill, just one layer.

I do the same as peacockplace. Those sheet cakes are just to darn hard to split and fill. For weddings, 4 layers of cake and 3 of filling. Sometimes I'll do that for a birthday cake if I REALLY like the person and want to experiment.