Im using SPS for my stacking, and just not sure if I can do 3 layers thicker or if I have to do 4 layers ? Do you all do 4 layers of cake ( 3 filling) to your wedding cakes? Is there a measurementof cake to filling to get your 4 in height, or is it an eyeball thing for each layer to get to the 4 in?
THANKS !!

OK so I baked 2 6-8-10-&12s... all came out like just under 2 in, I can level them to 1 in but them I have to bake another of each to make all 3 cakes the same thickness. WTH ! So did I not fill the pans up enough ? ( I have 3 in pans ) I should get at least a 2 1/2 in cake and level to 2 in right? Does this make sense? UGH! !!

Around here we just do 4 in cakes, two layers of 2". Then just fill inbetween the two cakes. You could torte both layers then you would have 3 layers of filling. HTH

i ask my bride what she wants. if she wants 4" tall cakes, then I bake 2 each of 3" deep cake pans, because once i level the tops, I end up with 2" tall cakes, so together they make 4" tall tiers. Then, I just put a filling in between the 2 cakes, unless they specifically ask for more filings.

If you are using 3" deep pans, you should fill them 2/3 of the way up and it should rise enough to fill the entire pan and give you a 3" tall cake before leveling. Sounds like you aren't filling them all the way.

Hope this helps!

Most of us use 2" deep pans and bake 2 of each size which are put together with filling to make one tier.
You can torte (split ) and fill each of those 2" layers for 3 layers of filling and 4 of cake per tier or you can used just one layer of filling between the 2 layers of cake per tier - it's up to you which you want to do.

Thanks! I just thought everyone did more than one layer of filling for wedding cakes so I was tryign to get 3 layers in and I think I was afraifd of overfilling the pans and at half way it didnt give me anough to get 2, 1 in. layers.
Do most of you only do one layer of filling and 2 1in cakes for weddings?

Again, it depends on what the bride wants.

If she chooses one filling, then only one filling goes in

If she chooses two, then two goes in and I alternate the layers of fillings.

If it is completely left up to me, I'm doing the minimum, which would be one filling between 2 layers of cake.

so additional question... if you end up with cakes over 4 in high and want to use the SPS what do you do? If you only have 4 in legs ( pillars)? can you trim fro the bottom some how or can you place woden dowels in sede the 4 in tiers for the extra 1/2 in or whatever for that support? Hmmmm

just out of curiosity, if you have 2 2" cakes and then you torte and ice, would the end result not be greater than 4"?

I have been reading Confetti Cakes by Elisa Strauss, she uses (3) 1 in layers of cake and (2) 1/2 in layers of filling. So that her layers = 4 in in height. I tried this the last cake I made it and it worked great. I have always baked cakes in my wilton pans (which say 2 in but really when I measured came up to a little over 1 1/2 if leveled with top of pan. ) torted and then filled with 3 layers of filling. I really like this way better. Only have to fill my pan 1/2 full and still get 1 in level layers. I do happen to have 3 round 6, 8, 10 pans so that is helpful.

Go to the How To Forum, look for the "sticky" by Leahs on SPS, it addresses everything about them, and PM her if you need, she's very helpful!!!

thanks you guys, I may make it through this cake