I am doing a double tiered first birthday cake for Saturday.I will be stacking and crumbcoating tomorrow to allow the layers to settle to eliminate buldging.Is the cake stronger if I just stack the 2 -8 inch and 6 inch cakes or should I torte each layer to make 4 thinner ones? I have read before that torted layers are stronger...Hmmmm
Maybe Indydebi or Leahs can chime in....
I have found that the thicker the layer of cake, the studier it will be. However, I like to tort my layers into 4 layers so that there is plenty frosting.
Just my thoughts.
Unless someone has done actual testing, every answer will be anecdotal. I think that a baked cake is inherently more stable than one that is glued together with sugar grease. Think about it, when a cake slides, it is always along the torted lines. So, the two layers are more stable than the four torted layers. But, we're cake people and we know how to make it work! ... SPS and stuff.
For me it has nothing to do with stability... any cake is only as stable as I build it to be (if a cake is constructed properly, it doesn't matter how many layers are in each tier). But I would never want two 2" slabs of cake with frosting in between--I prefer a more even filling-to-cake ratio. I torte EVERY cake I make.
Thanks everyone for your input....I still have to decide..
I honestly don't think there is a difference.