Just a quick poll to see what everyone else does with their wedding layers. I know some people torte each layer so there are three layers of filling in each tier and some do not torte and only have one layer of filling...my question is what do you do?

I use the three filling torted method, I believe it looks pretty when cut.

I torte all cakes just to make sure that the insides are completely cooked. I am too paranoid not to!

I've been using this method with my cakes lately, I really like the appearance.

I torte every cake. I like the cake/filling balance better, and it's prettier when it's cut. It also allows me to put several shallower layers of fillings that are slippery, and they have less tendency to slip around when I'm icing them.

Since I hate torting, does anyone just bake thinner layers (like 1- 1 1/2 in) instead of the 2 or 3 in. pans? I figure if I put less batter in the pans, it won't bake up as high and then I don't have torte. Anyone do it this way?

I've never tried baking less, but it seems like that is going to be more time consuming and we have been so busy that time is not something we have here right now. I know that torting looks nice and I do it, but lately it has been really giving me trouble and I'm considering not torting. I did a cake for yesterday and once I split it, it wanted to rip really bad. I usually freeze once I tort, but time was short and I just wonder if it's worth the trouble. Maybe I'm the only one that struggles,but the last couple weeks have been difficult

I never torte. Until I have a bride ask me to, I probably won't start. I do like the look of it though.

I don't usually torte. It is nice looking once cut but when you are shelling out a couple big cakes for the weekend its very time consuming.

For weddings I torte. I think it looks more elegant and I want the couple to feel like they got their money's worth, so I don't mind puttin in the time.

I use 3, 1in layers of cake and 2 1/2in layers of filling for all 4 in tall cakes. I also split my sheet layer cakes in half. I do this on all except carved cakes. The 3/2 thing is something I read in Confetti Cakes book. It is still pretty when cut. I have been using 3 pans also when baking to get each layer 1 in tall.

I've only made a couple of cakes that are beyond the cake mix in a 9x13 with it frosted in the pan level of cake decorating. I've torted all of them, and I have to say that is my preference, because a cake tier is 4" or so tall, and a fork really only competently gets half that. If it's torted, with each bite I get filling and frosting along with the cake (cake, filling, cake, frosting, cake, filling, cake, frosting).

I would also think that if you compared a torted cake side by side with the same cake un-torted, the torted cake would seem moister just by virtue of having it not be one big chunk of just cake. Kind of a culinary illusion

I torte almost all of my cakes, birthday cakes included. I like the look of it and I like having filling or icing with every bite of cake.

i torte all my cakes too! ♥

For anything larger than an 8", I bake individual thinner layers and don't tort. My cakes are usually three layers of cake and two layers of filling. It is more time consuming to bake the extra layers, but I just really stink at torting!!

I'm a hobby baker but I torte all my cakes. I'm trying to get DH to get me an Agbay so I can stop using that #@!$ Wilton leveler!

Cakebaker: I freeze anything larger than a 12". The 10" and 12" layers are still pretty easy to handle w/out freezing.

I fill, stack and crumb coat while frozen, but then leave them out for a few hours to completely thaw before putting on the final coat of icing.

No problems at all. I don't use any fillings that need refrigeration, so I don't have to worry about it sitting out.

That's why you have to let it sit out until it's completely thawed.

I would torte if I had an agbay

I bake 1/3 of the batter in one pan 2/3 in the other, torte the thicker cake so I have 3 layers of cake, 2 layers of filling. I read this tip in the Whimsical Bakehouse book and really like it. I have to torte 1/2 the amount of cakes this way and I really like the filling/cake ratio this gives. I felt like 4 layers was too slippery when cutting and just too much filling for my taste.

I used to torte all layered cakes (meaning it's composed of more than one 2" layer) and I just hated torting and filling all the time..........soooooooo I had the brilliant idea of charging $.25/serv. if they wanted it torted w/ bc, if torted w/ filling then $.50/serv. Since doing that I have only had to torte 2 cakes in a year LOL people in Ohio are SO CHEAP!! But it saves me tons of time with actually cutting, filling, damming, trying not to get the icing bulge, etc.!

I torte all my cakes. I don't think it takes that much time, and I like to have more than one kind of filling in my cakes... lemon curd and raspberry, or chocolate ganache and vanilla buttercream... etc, so I can alternate inside. Very pretty and very tasty when cut.

I torte. I hate it, but I do it. I figure the more I work on it the better off I'll get! My hubby is in the middle of designing me a perfect leveler that I can use to torte. I've cut my fingers enough times and I've yelled at my cheap Wilton leveler enough times that he figured he could help me out I'm planning on posting a picture of it when he gets it done!
back to the subject at hand. I like 4 layers cake/3 layers filling for my wedding cakes and most birthday cakes. I think they look so much nicer when they're taller.