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How many layers of filling in a 4" high cake--vote

post #1 of 35
Thread Starter 
I know this has been discussed before but I need to hear some of the arguments again. Should I feel good about putting one layer of filling between the two 2" high cakes. I really dread torting the cakes but I do like three layers of filling in one tier. icon_confused.gif
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...talk about your childhood wishes, you can even eat the dishes!
"Come inside", said the bird to the mouse. I'll show you what there is in a treathouse.
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post #2 of 35
3 for me. Better frosting/filling to cake ratio. More yumminess!
Anna (105 lbs lost since June 1, 2009)
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Anna (105 lbs lost since June 1, 2009)
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post #3 of 35
Yep 3 for me too. Tort and fill! The only time I don't do that is when people don't like a lot of fillings or frostings.
post #4 of 35
3 for me too! icon_smile.gif

I think if you're having trouble justifying, just remember you can check better to see the cake is cooked all the way thru as well as brushing the layers with simple syrup if you're worried about it being dry.

I hate, hate, hated torting until my husband got me the agbay, but even before, I just did it by hand and tried to muttle thru.
post #5 of 35
I just recently made a from scratch cake and very successfully torted with great results! Cut three shallow cakes in half, so 6 layers of cake, 5 thin layers of frosting/filling. I couldn't believe how stable it was! It set so quickly in the fridge (I use real butter BC), and came out perfectly level! They looked kind of like stacked pancakes with BC in between.
Then I did a carrot cake with crushed pineapple, and it wouldn't be possible with that cake to torte 1/2-3/4" layers, for me anyway. My success was helped by using a butter-based, from scratch cake recipe, and freezing cakes for 12 hours before torting (thawed slightly so I could cut through!).

Otherwise, three cake layers, 2 layers of filling, vanilla BC on the outside, regardless of filling (except for chocolate BC).
post #6 of 35
A lot of previous posters stated they get 3 layers out of the two 2 inch cake rounds. Help me out here...I am trying to visualize...when I tort the two rounds I end up with 4 layers of cake not 3 with 3 layers of filling. I am probably missing the point.
Thanks
post #7 of 35
Quote:
Originally Posted by Jannie92869

I am trying to visualize...



Hold four fingers up sideways (like layers of a cake), now look at the space between your fingers. You only have 3 spaces to put filling in.


Hope that's the visual you were trying for other wise I feel silly walking walking around with icing between my fingers.
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The cake I made last night was truely a work of art...and then I woke up.
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post #8 of 35
You fill one of the pans normally and fill the other one so you have a short layer... you level and torte the big one and only level the short one and you have 3 layers of cake... it too much extra work for me. You have to take the shorter cake out sooner and disturb the larger one. I like the look of 4 layers of cake and 3 layers of filling. If you want to do 3 layers of cake then get the 3" pans... torte it into three 1" layers and fill. MUCH easier than messing with the 2" pans that way.
post #9 of 35
Also.. get an agbay (oh how I long for one to call my own) and you will be able to torte any kind of cake including carrot with chunks of whatever you want in there... even nuts so I have been told.
post #10 of 35
4 inche high cake - i always do 3 layers - as mentioned above - it is a much better cake to filling ratio.

Plus it looks far better when cut and served.
(well it does have to look good as well as taste good icon_wink.gif )

Can you pop the cake in the freezer for a bit - that way torting it will be much easier.

Bh. icon_smile.gif
post #11 of 35
Quote:
Originally Posted by Mommy_Cakes

Quote:
Originally Posted by Jannie92869

I am trying to visualize...



Hold four fingers up sideways (like layers of a cake), now look at the space between your fingers. You only have 3 spaces to put filling in.


Hope that's the visual you were trying for other wise I feel silly walking walking around with icing between my fingers.




Thanks! That helped me too, I was starting to worry about my maths! icon_biggrin.gif
post #12 of 35
Oh man...I'm going against the grain here I guess. I bake two layers that are 2" high each. Level them and put one layer of filling or buttercream between. I NEVER torte and fill unless asked and so far I haven't been asked. Most of my customers don't even order fillings so it is just icing between the layers for me.
post #13 of 35
Well, guess I'm the Lone Ranger here today. I don't torte and have never had any complaints. To my knowledge in my area the cake decorators that I know don't torte either. I think you should do what makes you comfortable.

Beth in KY
post #14 of 35
I always torte all of my 4" high cakes with the exception of my topsy turvy cakes and double layered sheetcakes, unless they specifically ask for it, in which case I call it a "kitchen cake" and charge a little more.
I don't do it necessarily for the frosting/cake ratio as much as for the way it looks when it's cut and served, I just think it looks nicer.
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God's Word will either keep you from sin;
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post #15 of 35
Quote:
Originally Posted by bethola

Well, guess I'm the Lone Ranger here today. I don't torte and have never had any complaints. To my knowledge in my area the cake decorators that I know don't torte either. I think you should do what makes you comfortable.

Beth in KY



I bet it is a regional thing. I've always torted my cakes for the simple reason that I've never been served a cake here that wasn't torted. So it never even occurred to me to do it any other way. Plus I think the look is better. especially when it's a contrasting filling, like raspberry in a white cake.
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Housework makes you ugly.

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