I'm getting ready to start on a wedding cake this weekend. While surfing the web for tricks and tips I watched a video of a gal that did not slice her cakes in half before she stacked them.... so I dug a little deeper and watched a couple more videos and noticed that most of the videos people had very tall cake pans and they instructed you to measure at 2 inches to divide the cake to layer..... well... my cake pans are pretty shallow and most of the time are only about 2 inches..... I have always divided them..... some trouble with the larger pans with some trouble. I would LOVE to hear someone tell me that they do not split their 2 inch cakes and just fill,stack and frost them! Would make my life so much easier! LOL but I'm worried that there will be too much cake and not enough frosting? Although.... and maybe I'm using too much filling.... most of my cakes have been kind of mushy in the middle and it usually just falls apart.... so maybe if I don't split the 2 inch cakes it will hold up and people might actually get a "slice" of cake instead of a pile of crumbs and frosting?
Any helpful hints? Expert advice? Warnings?
Thanks fellow cakesters =)
My goal is to have each tier be a little over 4 inches tall =)
I use 2 2inch layers in each tier probably 90% of the time. It works well and I find a lot of my clients don't care for a lot of filling. I just fill between the 2 layers and that's it.
Some clients want the "look" of the torted layers, or want a combo of fillings, ie my raspberry/lemon cake ,and then I will divide my 2" layers and use a thin layer of filling.
You do not use more filling in a 4 vs. 2 layer cake, you use on each layer. The looks of a four layer cake is a lot prettier and has a higher quality feel. Homestyle cakes are usually two layers and considered casual.