I don't eat many of my cakes anymore, but last night I had the chance to sample at a family dinner. Man, it was way too sweet! My family kindly noted this as well. I had a single layer 9X13 WASC filled with vanilla BC and covered in fondant (vanilla BC was the crumb coat too). The other side was ditto with Choc.
I never used to fill (or torte is probably the proper terminology)a single layer cake, then saw that everyone else was doing it. So, of course being the free thinker I am, I had to do it too! I was also fearful that my cakes would taste dry if I didn't (since I freeze undecorated and decorated cakes regularly).
But I think I'll stop now. OR maybe I should be using less sugar in the original WASC (though, I dont' want to mess with perfection) or a less sweet filling. I would prefer a non-refrigerated fill. I've eaten my non-filled single layers in the past and found them just fine (but it wasn't WASC, which I use all the time now)

Thoughts??

I torte and fill every cake. I dont' make WASC, so can't comment on that. I would think the level of sweetness has to do with the filling. I personally find jamor preserves waaaay too sweet for fillings. But the bottom line is, yes, cake (and most desserts) = sweet.

I fill all of my single layer cakes. Are you sure the sweetness wasn't from your icing? I don't find my WASC sweet but our tastebuds are a very subjective from each other. What is your icing recipe? Are you using unsalted butter? Salt cuts down on sweetness, so you may want/need to adjust your salt in your cake and/or icing recipe.

I don't torte and fill any of my cakes. My sheet cakes are 1 layer non-torted. My tiered cakes have 2 layers with filling or bc between, also non-torted. Not once has a customer ever asked for it.

I torte and fill all my cakes (don't do sheet cakes or single lasyer cakes), my cakes are sweet and I put a lot of filling as well and I've never had a complaint.
I like to think that cake is supposed to be decadent and sweet and a bit over kill, but then again I tend to over do things.

You can cut the sweetness by trying a meringue buttercream. I "had" to make a powdered sugar based icing last week for my mom....had to. She wanted it. I reminded her, "mom, this is the stuff I don't make anymore, remember? The SICKLY sweet stuff???". Yeah, make it anyways she says, it's for everyone else, they will like it. Okkkkkkkk.

Yep. Comments overheard at dinnier table.

"Good! But wow is that SWEET!"
"This tastes different....did you do something different!"
"Wow! That's a LOT of sugar!!!"

Grrrrrrrrrrrrr. Arrrrrrrrggggggghhhhh. Uggggggghhhh.

((sigh)) Talk to mom about that!!!!

when I am using a very sweet buttercream and cake, I like to fill with something that has some tart to it, like a lemon curd or a raspberry filling. I like the combo of sweet/tart though. Maybe you can try filling it with something a little tart? it works for me.

I tried WASC one time and thought IT was the sweetest thing I'd ever tasted....I'm scratch only but had to see what the commotion was about.

Icing is meant to be sweet....cake doesn't have to be.

That same cake with a scratch white or yellow recipe would have been divine....I promise.

I torte everything and they are not "too" sweet....I eat a lot of my cakes so I know.