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torting a cake

post #1 of 4
Thread Starter 
I have a question......I use 2" cake pans, I bake the cake, then I cut the top off to level it. Then I cut the cake in half to make 2 layers, but I notice my layers are very thin. Should I not cut it in half? To make a bigger size cake ( 12" round) should I just level it by cutting off the top and make 3 of these for a 3 layer cake? Or just make 2 , cut them in half and make it a 4 layer? Any advice??
post #2 of 4
I normally bake two 2" tall cake rounds. I torte each one in half and put aside one of the layers so I use 3. Then put filling between each layer (you end up with two layers of filling). Once the cake is iced it'll measure 4".
post #3 of 4
Really, the standard is anywhere between 4" and 6" high. The amount of times you torte the cake is up to you. Some people leave the layers at 1/4" thick and do a lot of them. It all depends on the cake and the style.

However, At a minimum, the cake should be 4" high. And, I can't picture most cakes having more than two inches without some sort of filling.
post #4 of 4
Thread Starter 
Thank you, so I guess I am doing it correct, I always make the cake after being iced 4" high.
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