Yes dumb question but I cannot for the life of me figure out what the actual measurement should be for the layers for 1 layer of filling and 2 layers of cake and 2 layers of filling and so on and still get a 4 inch cake . I feel so thick. My maths sucks totally and I get it wrong every time . Can someone spell it out for me - like for 1 layer of bc you have cake layers of.... or point me to a topic - I have searched but I could not find the one I am looking for. Plus here we are metric but I like to use the inches for cake but if someone has a metric table of it then that would be handy too
My cake layers are 7/8" plus the filling between. 4 layers of cake +3 layers of filling + the icing on top = 4"
I use my Agbay to make the perfect cut.
It really doesn't matter what's on the inside as long the outside looks the same (unless ur a business, then u really do need a standard).
I do two sponges about 1.5 inches. Can either do one layer of filling, or torte them for three layers of filling.
I'm not in business, but my tiers end up just over 4" or just under, but they are always right around 4" so I don't drive myself nuts measuring (since I don't have a method to get them exactly 4").
I worked for a bakery and all cakes were 3 layers plus filling totaling 4" in height. They went by box depth. Most cake boxes that I have seen are between 4-6 inches in height. I use Wilton pans that are 2 inches deep but by the time it's leveled they are more along the 1.5 inch mark. Don't kill yourself over the height thing (unless you are professional and need a standard). The decorating part is already stressful enough lol. Good Luck!!!