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How many layers of filling in a 4" high cake--vote - Page 3

post #31 of 35
I also torte every cake. It's great for marketing and I am a huge filling fan so it works for me. People love to see all those colorful layers of fruit or other yumminess and I agree with Leahs--it's an easy way to set yourself apart.
post #32 of 35
My cakes are 3 layers with 2 of filling. I bake in a 3" and a 2" pan.... allows for the layers to be a little thicker so I'm not trying to mess with too thin pieces of cake. My cakes are still 4 - 4 1/2" tall. Customers seem to like the amount of cake to filling in this ratio (especially the 'alcohol' based cakes) icon_lol.gif
post #33 of 35
I do 3 layers of filling. I bake my cakes using 2" pans and then I torte each one so I end up with 4 layers of cake and 3 layers of filling.
post #34 of 35
Note to self--I need to practice torting. Awww my friends are going to be so upset when they find out I need more practice with my cake decorating skills and there is more cake for them (not really--giggle).
post #35 of 35
Quote:
Quote:

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



Not sure from where in Ky you hail, Beth, but all my cakes get torted... to me, it just lends a note of elegance. I've just done it that way my whole (baking) life. icon_biggrin.gif Please don't think I'm disparaging your methods... thumbs_up.gif
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
Reply
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
Reply
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