How Many Layers Of Filling Do You Put In One Tier Typically?

Decorating By tsal Updated 2 Dec 2009 , 9:47pm by tinygoose

tsal Posted 2 Dec 2009 , 1:09pm
post #1 of 12

Hi,

I'm trying my hand at putting more than one layer of filling in a tier. I was thinking of torting so that there are 3 layers of filling in one tier. I see that some people get more in there, but it must be tricky handling those really thin layers.

Any advice/wisdom/links would be most welcome. icon_smile.gif

11 replies
all4cake Posted 2 Dec 2009 , 1:23pm
post #2 of 12

I most commonly put 3 layers of filling per tier. Every now and then, I'll attempt a petit four style tier....that has 7-11 thiiiiiiiiiin layers of filling

saapena Posted 2 Dec 2009 , 1:42pm
post #3 of 12

I also prefer to put three layers of filling to four layers of cake. However, it really depends on how the cake behaves when I start to tort it.

tsal Posted 2 Dec 2009 , 3:47pm
post #4 of 12

7 - 11 ??!! Wow - you are brave (and talented)!! Should I chill the cake prior to torting? Obviously, I know that it has to be completely cooled from baking, but is there any benefit to refrigerating it a bit? I'd think that it would be easier to torte.

CakeMommyTX Posted 2 Dec 2009 , 4:02pm
post #5 of 12

I always put 3 layers of filling, 2 cakes torted and filled = 4 layers of cake and 3 layers of filling.

leah_s Posted 2 Dec 2009 , 4:13pm
post #6 of 12

[quote="CakeMommyTX"]I always put 3 layers of filling, 2 cakes torted and filled = 4 layers of cake and 3 layers of filling.[/quote]

Me too.

Peridot Posted 2 Dec 2009 , 4:20pm
post #7 of 12

Same here as leah & Cake Mommy - 2 cakes torted and filled = 4 layers of cake and 3 layers of filling. Any more than that I would not try - way to thin for me to attempt I am not that brave or good!

I handle the layers very carefully either sliding them onto cookies sheets (with no sides of course) or I use my Wilton cake lifters (love those things). I do not refrigerate my cakes before I torte but I do not torte a fresh cake either. My cakes are frozen for a few days, then unthawed completely (room temp) and then torted. Maybe leah & CakeMommy do it different but this has worked for me.

all4cake Posted 2 Dec 2009 , 4:29pm
post #8 of 12
Quote:
Originally Posted by tsal

7 - 11 ??!! Wow - you are brave (and talented)!! Should I chill the cake prior to torting? Obviously, I know that it has to be completely cooled from baking, but is there any benefit to refrigerating it a bit? I'd think that it would be easier to torte.




neither brave nor talented...more like bored ...

Depending on the cake too as to how many layers I'm able to slice...but for petit fours, for each 2" layer, I can usually get 4...sometimes 5 layers of cake(if I take my time, I can sliver 6...again, depending on the cake)...

even at 4 layers per 2" that would be eight layers of cake 7 layers of filling

I do the same as peridot does...freeze, completely thaw, then torte

TexasSugar Posted 2 Dec 2009 , 5:42pm
post #9 of 12

Three layers for me too.

I do cake - filling - cake - icing - cake - filling - cake.

cylstrial Posted 2 Dec 2009 , 5:57pm
post #10 of 12

I put 2 or 3 layers of filling just depending on the cake.

neecakes Posted 2 Dec 2009 , 9:36pm
post #11 of 12

So for those of you who do 4 layers of cake and 3 layers of filling-- how high is one of your tiers? (Or, how thin are the individual cake layers?) Additionally, are you baking your cakes in two 2-inch pans or are you using taller pans. Any help is appreciated! icon_cool.gif

tinygoose Posted 2 Dec 2009 , 9:47pm
post #12 of 12

I also do 4 layers of cake with 3 layers of filling. I use an Agbay which is well, a lifesaver. The whole tier is exactly 4" because I use SPS. IF i'm making only a single tiered cake (not stacked) they come out just over 4.5".

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