What is the advantage and disadvantage of splitting cake layers? Does it make a great difference and how?
I think it's a prettier slice of cake with all the extra layers of filling. It's obviously a greater degree of difficulty--looks more polished in my opinion.
Sometimes I bake short cakes so I don't have to torte--I just bake off more short layers & stack them up. I do cut off the browned tops & bottoms.
Thanks, the reason i asked is because i see where the topsy turvy cakes aren't split at the bottom, maybe for support?
I don't know.
But wanna use the word torte instead of split?
Split is not a happy word for describing cake kwim???