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How many layers of filling in a 4" high cake--vote - Page 2

post #16 of 35
I bake in 2" pans, and my cakes always end up 1 1/2" high. Is there anyway I can make them rise higher?

Wow, an Agbay sounds like a must. I use the Wilton-type leveller... icon_confused.gif
post #17 of 35
Quote:
Originally Posted by Sabz

I bake in 2" pans, and my cakes always end up 1 1/2" high. Is there anyway I can make them rise higher?

Wow, an Agbay sounds like a must. I use the Wilton-type leveller... icon_confused.gif



Fill them at least 2/3 full and they'll rise taller than the pan. Then you can just use the top of the pan as a guide to level. It takes more batter to do it this way, but it is worth it.
post #18 of 35
Thread Starter 
Thanks all for your imput. I guess I will continue to torte so I have three layers of filling in a 4" high tier. I did buy me a 14" serated knife, I think Wilton makes it, can't remember. Anyway it's REALLY sharp which is great. I guess sometimes you just start second guessing yourself or want to skip a step cause you're not sure it really matters. But I guess in the long run that is what I prefer to see. icon_rolleyes.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.
(licensed and inspected home kitchen)
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post #19 of 35
I do 3 layers filling in wedding cakes and 1 in special occasion cakes
post #20 of 35
Just a little tip to those of you who are a bit torte-phobic. An easy way of doing it is to put your cake on a turn table. Put a knife against the side of the cake where you want to make the cut. Spin the turn table while holding the knife in the same spot until you have scored a groove all the way around. (Spinning while holding knife steady means you will get a perfectly level score.) Then wrap a length of sewing thread (or dental floss) around the cake in the groove, cross the ends and pull through the cake. Voila - perfectly level cake layers.

One word of warning, this does not work terribly well if you have a cake full of hard bits like nuts or chocolate chips, they tend to pull and tear. But for a regular cake this works really well.
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post #21 of 35
I torte everything. 4 cake and 3 filling layers in a 4" tall cake.
post #22 of 35
Quote:
Originally Posted by Justbeck101

I do 3 layers filling in wedding cakes and 1 in special occasion cakes



I think that's what I'm gonna start doing...I hate to torte, but I know it looks nicer when cut....this is such a great idea!
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God's Word will either keep you from sin;
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post #23 of 35
I think I'm going to start doing that to... I think doing that and I can charge a little less I will be able to land more birthdays and it'll be easier. icon_lol.gif
post #24 of 35
I offer both and do what the customer wants me to do! icon_smile.gif
post #25 of 35
all my cakes are 4 layers with 3 layers of filling.

the bottom line is presentation. no one is gonna complain if you don't torte but they will "definitely" remember your cakes if you do...
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post #26 of 35
I torte every cake. 4 layers of cake + 3 layers of filling. It's one of the things that sets me apart from bakeries. Also customers always love the look of the slice in the plate - and remember me.

And with an Agbay it is soooooooo easy to torte. You need an Agbay.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #27 of 35
Personally I think the filling is the best, so an unfilled cake to me is more like a coffee cake or tea bread. Got to have filling for a celebration cake!
"Butter vs. margarine? I trust cows over scientists." Unknown
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post #28 of 35
Quote:
Originally Posted by KHalstead

Quote:
Originally Posted by Justbeck101

I do 3 layers filling in wedding cakes and 1 in special occasion cakes



I think that's what I'm gonna start doing...I hate to torte, but I know it looks nicer when cut....this is such a great idea!



One of the reasons I do this is because it cuts down on questions of "WHY" the wedding cake costs more then the birthday cake. That is part of my answer.
post #29 of 35
I have an even better answer for why wedding cakes cost more than birthday cakes.

They don't.

I charge by the serving. Period.

I charge an equipment fee for any tiered cake, to cover SPS.

However, I do use the Wilton Wedding Cake Chart for wedding cakes, and the Wilton Party Cake Chart for party cakes, so the customer does get an slightly bigger cake for a party.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #30 of 35
Quote:
Originally Posted by leahs

I have an even better answer for why wedding cakes cost more than birthday cakes.

They don't.

I charge by the serving. Period.

I charge an equipment fee for any tiered cake, to cover SPS.

However, I do use the Wilton Wedding Cake Chart for wedding cakes, and the Wilton Party Cake Chart for party cakes, so the customer does get an slightly bigger cake for a party.



That may be true for you, but not for me.
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