Hey i was wondering about the cakes that Duff uses, It looks like there about 1 1/2 in thick, Does anyone make theres this way? I was thinking you wouldnt have to torte them. just lay the icing to them, Would be a lot easer for me anyway , I hate to torte big sizes, Just my thought, Does anyone know if the use thinner pans or just not fill them up very full.
So glad you asked this question....I was wondering the same thing!
A lot of support systems are 4" so that would not be good. They would be nice for sheet or a simple 1 tier cake because of the torting. I am going to have to watch him more often.
Toba's book says she does 1"-1.2" by baking all her cakes in 3" or 4" pans and torting them. She uses lollipop sticks for stacking. If you don't have to stick to exactly 4" then I think it's a pretty good idea if you don't like torting.
I could be mistaken but I think Linda Mcclure does it also (bakes to layer).
You can definitely bake thinner layers and you don't have to torte. Try baking in a sheet pan then you will nice flat layers.