I have a rather large wedding cake order - the four tiers are 16 inch, 12 inch, 8 inch and 4 inch - I usually do not do such large bottom tiers. My question is do you usually torte the larger layers and ice between (to give four one inch cake layers vs. two two inch layers) or just use the cake without torting and filling. I am afraid to torte such a large cake in case the weight causes it to tear. I am also using the 4 inch SPS system to hold everything in place, and concerned that if i torte every inch that i will exceed the 4 inches......

I torte every cake, every size tier. I only use SPS. I torte layers to 7/8".

I too torte every cake no matter what size. I dont use sps (although i know from all the posts about it that it is wonderful) and have not had any issues. if you are concerned , using buttercream as the center filling layer does prevent slipping if your other fillings are slick (purees and such).