1. torte and fill to make 4 layers of cake OR
2. use 1 layer of filling to make 2 layers of cake?
This is assuming you are using 2 2-inch cakes.
I use 1 layer of filling to make 2 2" cakes. I've never done 4 before but I have seen some people say it makes the cake a little less stable. I haven't done it though so I don't know for sure
I'm not a professional, but if I was asking for a filled cake, I'd be expecting either a torted cake with four layers or 2 layers of 2-inch cake layers (so, just 2 cake layers un-torted). Does that make sense?
I prefer torting and filling (to make) four layers for most cakes myself.
In my experience, only unstable fillings make a 4 layer cake less stable. Since I use SMBC and variations as fillings or fruit fillings, I prefer to have a helping of the tasty filling with every bite someone takes. So my cakes are 4 layers.
I might be confused, but if I have 2 layers of cake, then I HAVE to have some kind of filling in there ... be it raspberry or just white BC icing .... to hold those 2 layers together. So any 2-layer cake that I do is ALWAYS filled. It's not even a question.
I can't say that any client has ever made a point to request a filled cake. If they are getting a layered cake, it's a given.
My standard is 2 layers of cake with one layer of filling.
Duplicate post, please also see:
I torte and fill all of my cakes. Depending on the particular order it is either one 3" torted twice (2 layers of filling, 3 cake) or two 2" layers each torted once (3 layers of filling, 4 of cake). I don't EVER sell an unfilled cake.
I make 2 seperate 2" layers of cake, and put filling in between...2 layers of cake, 1 layer of filling. For WEDDING orders though, I torte it so there is 4 layers of cake, 3 layers of filling.