Layering Cakes

Decorating By lozpa Updated 22 Jun 2009 , 1:02am by PinkZiab

lozpa Posted 22 Jun 2009 , 12:43am
post #1 of 4

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?

3 replies
PinkZiab Posted 22 Jun 2009 , 12:49am
post #2 of 4

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:


lozpa Posted 22 Jun 2009 , 12:58am
post #3 of 4

Thanks, now is this easier to deal with and is this something i can do at home?

PinkZiab Posted 22 Jun 2009 , 1:02am
post #4 of 4

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.

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