I have been watching on Cake Boss and notice that they make their cake with thin layers of cake and cake fillers stacking about 5 or 6 layers, Does anyone know if this is the best way to make layer cakes. if so about how thin is each layer and what is the reason for this process?
It's just another method, not necessarily the best. It's done a lot in high volume bakeries because you can bake tons of sheets and then cut them to size as needed, rather than baking multiple sizes for each other. I also use this for some sponge and biscuit recipes that do not lend themselves to being baked in a standard cake pan. They are baked in commercial sheet pans (what most people might refer to as a jelly roll pan) like this:
Thanks, now is this easier to deal with and is this something i can do at home?
Well it's easier in the sense that you don't need to torte cakes, but otherwise, it's 2 sides of the same coin, to me. No reason you can't do it at home.