Do any of you bake three layers rather than torting and filling? I would rather do that than try and torte such big cakes. Does anyone else do that? If I'm making a 16" layer-- 2" deep and it takes 15 cups of batter per layer, then should I do 3 layers of 10 cups each?
no, it takes longer to bake 3 separate layers (since I don't have 3 pans of my large sizes) than it does to torte
I do all the time because I hate to torte.
So would you make 3 big layers or try and divide what would normally go into 2 into 3? Thanks!
I bake three smaller layers. What I do is divide the amount that I would use in two 2" tiers into three pans (for example, a 16" tier should take 15 cups - times 2 equals 30 cups - divided by 3 would be 10 cups per layer.) Makes a taller tier -but because I use three instead of 4 layers of cake, probably close to the same height.
Thank you, Valerie Kim
Hmmmm, I was wondering how it was done. I hate to torte and Im also scared that when I do it wont come out even...and I will have an un even cake....so I just bake each layer seperate.....but I never thought to bake them thinner to stack them.
What is the basic height of a wedding cake?....is it two layers? or three? or do you bake a reg. size cake height and then torte it, thus the icing in between gives it more height?