Doing a wedding cake for my brother. So far I feel pretty good with the practice cakes. My question is do you torte the layers or just fill between two cakes? The cake doesnt need to be that big and I was wondering how to get the height of a "normal" wedding cake layer. Im confusing myself writing this. Any help would be greatly appreciated. TIA
Here are all four Wilton cake preparation and servings charts:
(Gives batter requirements by pan size, as well as recommended baking temperatures and times. Also servings by layered pan sizes and b/c frosting requirements .)
Wilton's making a tiered cake help links:
(Everything from baking the layers to decorating with either b/c or fondant.)
Illustrated common cake support systems:
Illustrated dowel cutting by indydebi:
Sleeved pastry filling amounts by cake size:
Filling between the two cake layers is common.
However, you can torte (split) each layer, then put filling in the torted layers and b/c between uncut layers. (So you'd wind up with filling, frosting and filling.)
Generally, each wedding tier is composed of two 2" cake layers - so 4" per tier total.
If you want to make a smaller cake more impressive - a nice cake plateau will give additional height and add substantial presence.
A site with a variety of plateaus at reasonable prices:
I bake 2 2" cakes, level them to just a hair under 2", and torte them so I have 3 layers of filling. I use the same total amount of filling that I would if I was just putting one layer in between the cakes.
Thank you...I am off to do the cake...Thank you again