I was at a nice restaurant this weekend and they have their own baker. We ordered an entire cake for the table, as there were so many of us. With my new interest in cakes, I determined it was a very moist dark chocolate cake with buttercreme, ganache with raspberries. It was a 8 inch 2 layered cake. What I noticed is that he didn't level the cake, but instead filled the space between the 2 layers, caused by the doming of the cake, with buttercreme, then put his ganache over the entire cake. It formed a huge wedge of buttercreme. I assume he did it because there is no waste to the cake from leveling and it is quicker. Has anyone ever done this? Wonder how he made that cake so heavy and rich..........

Oh, I forgot to mention that they were 3 inch layers at least, not the 2 inch layer cakes I made at home for years without leveling.

There is a local tea room that also doesn't level their cakes. I know the baker and she says it is because they are going for the made from scratch look that your grandmother's cakes always had - which includes a dome and no leveling.