I'm getting ready to start on a wedding cake this weekend. While surfing the web for tricks and tips I watched a video of a gal that did not slice her cakes in half before she stacked them.... so I dug a little deeper and watched a couple more videos and noticed that most of the videos people had very tall cake pans and they instructed you to measure at 2 inches to divide the cake to layer..... well... my cake pans are pretty shallow and most of the time are only about 2 inches..... I have always divided them..... some trouble with the larger pans with some trouble. I would LOVE to hear someone tell me that they do not split their 2 inch cakes and just fill,stack and frost them! Would make my life so much easier! LOL but I'm worried that there will be too much cake and not enough frosting? Although.... and maybe I'm using too much filling.... most of my cakes have been kind of mushy in the middle and it usually just falls apart.... so maybe if I don't split the 2 inch cakes it will hold up and people might actually get a "slice" of cake instead of a pile of crumbs and frosting?

Any helpful hints? Expert advice? Warnings?

Thanks fellow cakesters =)

p.s.
My goal is to have each tier be a little over 4 inches tall =)

Bakeries generally don't torte their cakes. I always torte my cakes because it's yet another thing that sets me apart from the local bakery.

Wedding cakes need to look and be special. Therefore I wouldn't even consider not torting.

PS. Buy an Agbay. Best cake tool ever. You'll wonder how you lived without it.

torting and filling the cakes with your special filling makes th cake boyh look and taste good, as Leah said, this will make you stand apart. I never torted as a newbie, they tasted great but visually were lacking.

Another reason to torte is to verify that the cake has been cooked all the way through properly,

3 inch pans and an agbay will make your life a happier place