2, because if im ordering a round cake i expect it to have filling in the middle, now if its a sheet cake then its just one layer..
2, because if im ordering a round cake i expect it to have filling in the middle, now if its a sheet cake then its just one layer..
But the client's orders are NO FILLING.
Well, if you're not going to have a filling, then you should have just one layer.
Why would you do two? The purpose torting the cake is to put something in between?
Pretend it is a sheet cake (only round). There are places in the world where people are not used to fillings and all they want is a tall piece of cake with frosting.
ok, sorry i misunderstood, yes one layer cake, it will just be short, maybe put some 3d flowers or something around to make it look taller. thats an odd request
It's not really an odd request if it's a person from Puerto Rico, for example. I've read that their wedding cakes have no filling; a tall piece of cake that's been added some syrup to it to keep it moist. I also have a friend in NZ who said that only recently they've started to add fillings to cakes, but that it's not standard. Cake and frosting, just like a sheet cake.
I know, for us here in America, we don't understand it.
Everyone last person in Eastern WY absolutely hates filling in their cakes! (strange huh...) When I do a 2 layer "no filling" cake I just put the thinnest layer of icing between the layers- just enough to stick them together. That's what I would do if I were in your situation...one important thing to do first would be to call the customer and let them know that they may expect to see a very thin layer of icing between the layers to keep the cake stable. I always explain to my customers and 100% have been just fine with that.
Solid cake, no filling, is just that. Strange to us, but not to the rest of the world. People eat all kinds of fruitcakes, wet cakes (Spanish) that have been moisted with syrup, etc. without a filling. Nothing in between layers is the standard at other places.
This is what MariaLovesCakes wrote in another thread:
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&p=3667473&sid=f836281ef3d0f0857387f53cdcf4978c
Fillings...Only if asked....
I found something funny though.. I am from Puerto Rico but learned to do cakes here. Now, people here in the US like the cakes with some kind of filling or at least most the ones I have done cakes for...
But, I've had people from Puerto Rico asked me to make them WITHOUT a filling... I was like, what? you don't want something in the middle? Because you see, that's what I am used to doing. But nope.
Now, I have gone to hispanic weddings, Quinceañoras (equivalent to a sweet 16 here), etc. and the cakes don't have any filling.
So, don't put a filling in the cake unless they ask.
I would just talk to the customer and be real specific about what she considers filling. If she doesn't mind a little frosting, great.
If she wants nothing at all, consider baking a thicker cake(3" or 4") and a syrup. A collar for your pan will help wit additional height if necessary.
IMHO, the first order of the day is to make sure everyone is on the same page....
Does the customer define filling as the buttercream frosting that keeps the two layers together, or as something "extra" like one of the many varieties of sleeved pastry filling, mousse, curd, etc.
Because as has been said, the customer might be fine with buttercream holding the layers together, but no filling, i.e. nothing fancy (no torting or anything but b/c between the two single layers).
And if the customer truly wants "nothing" on the inside of the cake - then it would become necessary to discuss the difficulty of securing the dry layers to each other to make a "layer cake"....
Even thinned jam (or something else that's sticky) would help secure the layers together.
Suppose you could buy some Fat Daddio cake pans (4" tall) and collar those for an extra tall single layer!
HTH
IMHO, the first order of the day is to make sure everyone is on the same page....
Does the customer define filling as the buttercream frosting that keeps the two layers together, or as something "extra" like one of the many varieties of sleeved pastry filling, mousse, curd, etc.
And if the customer truly wants "nothing" on the inside of the cake - then it would become necessary to discuss the difficulty of securing the dry layers to each other to make a "layer cake"....
Suppose you could buy some Fat Daddio cake pans (4" tall) and collar those for extra tall layers!
HTH
Quote by @%username% on %date%
%body%