Home baker making a wedding cake for my younger brother. Bottom is 16 in round. Would I be out of my mind to halve the 2 inch sections and torte them? Would this create more slippage?
The cake is going to be a tree stump. 3 sections, 16 in round. Each section being 4 inches. (sitting on a 4in dummy) Was going to do 2in with filling then 2 in. Love the look of torted, esp for a wedding cake.....but not sure if that's dumb to even try.
WASC cake with raspberry preserves and chocolate buttercream. Ride to the reception site isn't bad, but the reception site is up a very slanted hill, very :( Would i be better off to just stick to 2 in layers?
Keeping in mind I have no specialty cutting equipment (no Agbay, just knives, etc)
When I do larger layers (14 in, 16 in) I bake thinner layers so I don't have to torte them. I bake several one inch layers rather than a couple of two inch layers. Much easier to stack that way because once they're torted they seem more likely to fall apart when I'm trying to stack them. hth
AThat makes sense. Do you find that the cake is any drier then it would be if it were baked as a 2"? I mentioned the thinner layers to the hubs and he said he thought they be dry? Should I tort then freeze? Hoping to bake in next day or so for wedding on the 20th Ty
That makes sense. Do you find that the cake is any drier then it would be if it were baked as a 2"?
Should I tort then freeze?