Or just fill in between the 2 layers of cakes? I would really like to know.

Thanks

I do some of each, depends what the flavor combination is. It's not something that's commonly done in my area. A lot of people don't even do a filling between two layers, they just bake a 3" tier and ice that. I have to draw people a picture of how I do the tiers like a 2-layer cake, or they get all confused about the fillings.

definately torte all my cakes. I love filling though.

I torte all of mine as well...I use that as a selling point...3 layers of filling and 4 layers of cake looks so pretty.

I do bake in 3" pans and fill. The one time I torted with 3 fillings and 4 cakes the customer complained it was too much icing. Of course she was diabetic and shouldnt have been eating the cake anyway. I am unsure on what to do......

I don't put icing in between layers, I usually use a less sweet filling, like custard, mousse, etc

I always torte my cakes. Definitely only put a little bit of filling in the layers if you torte. I'd say that I put 1/8 - 3/16 of an inch of filling in the layers. I think it makes your cake look more professionally done and it assures that there is some filling in every bite.

I always ask my brides which they prefer..(I will do both) Most of mine say they want cake, and the less filing the better. If I do a fruit filing, I always suggest torting and using mousse on the other layers as it seems to compliment everything..

I normally have three layers of cake and two layers of filling.