Torting And 4 Inch Cake

Decorating By KMKakes Updated 3 Jun 2011 , 8:22pm by Karenelli

KMKakes Posted 3 Jun 2011 , 3:11pm
post #1 of 12

Are you torting your 2 inch cakes a little under 2inches to accomodate for the frosting to reach the 4 inch high height suggested on cake decorating guides?

I noticed on cake decor guides and regarding the subject of SPS system 4 inch high cakes is often discussed. I know you can make a cake higher than 4inches and you adjust everything to the height, Yet I am wondering about the 4inch measurement suggest in Earlene's and Wilton guides. Also is the wooden dowels and plastic dowels cut even with the outer layer of frosting? I generally cut a hair slightly above,

11 replies
LisaPeps Posted 3 Jun 2011 , 3:27pm
post #2 of 12

I usually use 3 x 1" tall layers with 2 layers of icing + the icing and fondant on the outside and my cakes all come out at 4" tall. I find when I use 4 layers of cake and 3 of frosting my cakes are 5-5.5" tall. I've never tried 2 x 2" tall layers but obviously it will come out taller than 4" once you have a filling and outside coats on.

HTH

cakegirl1973 Posted 3 Jun 2011 , 3:37pm
post #3 of 12

Re cutting your dowels - For fondant cakes, the dowel should be *slightly* above the top of the cake (approx. 1/16") or your fondant may crack. For buttercream, the dowel should be the exact height of the cake. HTH

cakesnglass Posted 3 Jun 2011 , 3:50pm
post #4 of 12

Lisapeps may I ask what size pans do you use to get 1" layers? I like the 3 layer cake and two fillings but hate the waste with my 2" pans any ideas??. I agree with the dowels on buttercream level to the buttercream smidge below - good info for fondant.

imagenthatnj Posted 3 Jun 2011 , 4:58pm
post #5 of 12
Quote:
Originally Posted by cakesnglass

Lisapeps may I ask what size pans do you use to get 1" layers? I like the 3 layer cake and two fillings but hate the waste with my 2" pans any ideas??. I agree with the dowels on buttercream level to the buttercream smidge below - good info for fondant.




I like 3-layer cakes too. I guess it comes from making cakes from my Sky High book. It's all 3-layer cakes.

I weigh my batter. Then divide the weight by 3.

I get my 3 2inch-high pans, and fill them with the amount needed (using the scale, of course).

That way, each of the 3 pans have an exact amount of batter.

My cakes usually come out flat, but if they do not, then there will be a minimum amount you have to cut from the top of each.

LisaPeps Posted 3 Jun 2011 , 5:02pm
post #6 of 12

I bake my cakes in 3" tall pans but only fill them enough so they bake to just over 2" tall. I use homemade baking strips around the sides so I get a really flat top with those. I then use my agbay to torte them all to 1" tall. I am left with only a tiny bit of waste. The only problem I have at the minute is that until I buy some more pans I have to bake it in two sessions. Depending on how much batter my recipe makes, I bake an extra layer and put it in the freezer.

cakesnglass Posted 3 Jun 2011 , 5:05pm
post #7 of 12

Thanks so much for the info ladies, will be trying it out this weekend. Have a great one!!

TexasSugar Posted 3 Jun 2011 , 6:55pm
post #8 of 12

If you are cutting the dowels yourself, then it doesn't hurt if your cake is a little taller than the 4 inches. If you are using something like the SPS or something that comes with pre-cut dowels then yes it would be more of a concern.

KMKakes Posted 3 Jun 2011 , 7:16pm
post #9 of 12

Interesting information to ponder on. I actually cut my dowels the 1/16 inch above the frosting and fondant....... I fill my pan up half way with the decorator strips. Indeed they do not have much of a dome if any. I just wondered if there was some trick or tip I didn't know to get "that 4inch cake". (of course it is 4inches if 2-2inch cakes are upon one another prior to frosting. Personally I tried trimming the cake to 1.5 inches each with the frosting in the middle and on top but couldn't get that magical 4 inch height with frosting in the middle and on the outside like what is described in books, etc) I don't like having a lot of waste if I could help it. Bad enough I always have an surplus of egg yolks tossed with the WASC. Waste not want not......Huhhh.......

Karenelli Posted 3 Jun 2011 , 7:49pm
post #10 of 12

Imagenthatnj, please tell me how thick is the batter in the 2" pans when you fill them. I have a tendency to overfill my pans and they overflow on me. Wasting alot of batter and making a mess.

imagenthatnj Posted 3 Jun 2011 , 8:19pm
post #11 of 12
Quote:
Originally Posted by Karenelli

Imagenthatnj, please tell me how thick is the batter in the 2" pans when you fill them. I have a tendency to overfill my pans and they overflow on me. Wasting alot of batter and making a mess.




You mean how high in the pan? I wouldn't know what to tell you. I have 3 of each size. And it all depends on your batter and the amount it's set up to give you.

I bake a lot from this book called Sky High, and it has 3-layer cakes, every one of them. It will usually tell you to divide the batter between 3 pans that are 8" in diameter, 2" high.

http://sweetapolita.com/2011/05/vanilla-buttermilk-cake-with-instant-fudge-frosting/

You shouldn't fill your pan more than 3/4 of their height. All I can tell you is that when I do those 3 pans, I come to a little less than half the pan full.

But not all recipes tell you to do that. Some people would divide the batter between two pans and since I have never done that, I don't know how much I will get into each!

Karenelli Posted 3 Jun 2011 , 8:22pm
post #12 of 12

Imagenthatnj,Thank you for your answer. That is what ai was looking for.

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