What is the general rule (if there is one) about torting cakes? I use 2"
cake pans and generally do not torte my cakes, just put filling between the 2 layers. Should I be torting each layer?

I will torte a 3" cake, but don't torte 2" cakes. For 2" cakes I do the same as you and put the filling between the layers.

Thanks for the info. I wasn't sure if maybe I should be torting or not. What about sheet cakes?
Do you torte those? I never have, but wonder if I should. I generally just make one layer and ice and decorate, is that correct?

It depends on the type of cake. If it's wedding cake, I torte 2" cakes. For birthdays I don't. I don't torte sheet cakes unless there's a special request for filling. That's an extra charge.

Thank you so much for the info. I'm new to this and I want to get it right.

I like really tall cakes, so I usually torte my 2" cakes. So I end up having three layers of filling and four layers of cake. Sometimes though the cakes can be 'too' tall...so I will still torte the 2" cakes, but only use two layers of filling w/ three layers of cake. Guess it just depends on what you want to do really. When I do three layers of filling, the filling isn't as thick as when I don't torte. Does that make sense??

I do both. I love the look of torting my 2" ( those are the only pans I have). It looks wonderful when cut into and seeing all those layers, cake and filling!!! I torte and fill my sheet cakes. Sheet cakes are my #1 request and I add $5.00 for filling. I charge $30 for an 11x15 filled sheet cake!

Amy

Thanks for the replies. All help is greatly appreciated. I think I will try the torting and see how it works. The only drawback is that it will add to my overhead...Maybe I'll offer it for 5.00 extra.