Hi,

I'm trying my hand at putting more than one layer of filling in a tier. I was thinking of torting so that there are 3 layers of filling in one tier. I see that some people get more in there, but it must be tricky handling those really thin layers.

Any advice/wisdom/links would be most welcome.

I most commonly put 3 layers of filling per tier. Every now and then, I'll attempt a petit four style tier....that has 7-11 thiiiiiiiiiin layers of filling

I also prefer to put three layers of filling to four layers of cake. However, it really depends on how the cake behaves when I start to tort it.

7 - 11 ??!! Wow - you are brave (and talented)!! Should I chill the cake prior to torting? Obviously, I know that it has to be completely cooled from baking, but is there any benefit to refrigerating it a bit? I'd think that it would be easier to torte.

I always put 3 layers of filling, 2 cakes torted and filled = 4 layers of cake and 3 layers of filling.

[quote="CakeMommyTX"]I always put 3 layers of filling, 2 cakes torted and filled = 4 layers of cake and 3 layers of filling.[/quote]

Me too.

Same here as leah & Cake Mommy - 2 cakes torted and filled = 4 layers of cake and 3 layers of filling. Any more than that I would not try - way to thin for me to attempt I am not that brave or good!

I handle the layers very carefully either sliding them onto cookies sheets (with no sides of course) or I use my Wilton cake lifters (love those things). I do not refrigerate my cakes before I torte but I do not torte a fresh cake either. My cakes are frozen for a few days, then unthawed completely (room temp) and then torted. Maybe leah & CakeMommy do it different but this has worked for me.

Three layers for me too.

I do cake - filling - cake - icing - cake - filling - cake.

I put 2 or 3 layers of filling just depending on the cake.

So for those of you who do 4 layers of cake and 3 layers of filling-- how high is one of your tiers? (Or, how thin are the individual cake layers?) Additionally, are you baking your cakes in two 2-inch pans or are you using taller pans. Any help is appreciated!

I also do 4 layers of cake with 3 layers of filling. I use an Agbay which is well, a lifesaver. The whole tier is exactly 4" because I use SPS. IF i'm making only a single tiered cake (not stacked) they come out just over 4.5".