I'm just curious. I remember reading somewhere where someone baked 1" layers so they didn't have to torte, or trim (because they baked flat).
I do the 2" layers. If I though I could get a guranteed 1" layer, I might, but I don't think I could pour that evenly, plus I would still end up leveling it. And my cakes come out flat, but when you see it after you level it, you see how flat it can really be.
Yes, I do.
No, I don't.
I do it for 1/2 sheet cakes 12x18.
I usually torte a 2"
You know when you watch the cake shows-Ace of Cakes and Cake Boss, or even the challenges-their cakes look like stacks of 1" layers with buttercream in between the layers.
I agree with Poohssmama....I've noticed them using those 1" cakes for torting instead of the 2" on the cake shows too. I think it's only on the sheet cakes though. I think I'm going to give it a shot. If it works, it would save some time and mess. Probably cut baking time too since the layers are half as thick. If anyone has tried this...please let us know how it worked for you.