I feel like I've scoured the internet for the answer to the age old question, "how much filling do you need for a torted cake?", but I come up with varying answers from one spectrum to the other. I'm asking for feedback from those who know. I'm starting up my cake business and want to nail down my product costs so I can get my pricing squared away.
How much pastry cream and buttercream filling do you use for torted cakes (4 layers of cake/3 layers of filling) in the following sizes:
6" round & square
8" round & square
10" round & square
I've seen answers anywhere from "just covering the cake" to 1/2" thick. Any help would be greatly appreciated!!
AHonestly, I think you'll need to figure that out. I think it depends on your tastes, what you want your product to look like, and consistency of fillings. I'm still working out some of my amounts. I suggest using a cupcake/cookie scoop for each item so you get consistent measurements. Then write it down!! I always forget that part! Wish I could help more. Maybe someone else has a great suggestion.
It kind of depends upon the type of filling. I think in general 1/4" of buttercream or pastry cream is right on....maybe just a hair less. If it's a preserve it needs to be thinner, whipped cream would be better thicker. If you're doing a 4 layer torte the fillings can be thinner than a 3 layer. If you have a butter cream damn that's thick, it takes away from the volume of the filling.
So you'd be wise to actually make your cakes and fillings and test out what you want on each cake and filling type (taste test them too, to make sure you like that ratio). I weigh out my fillings and use colored scoops so I have multiple answers to the same answer and don't need to go back at a later day and re-do. Also, take photographs that you can put in your recipe books for reference.
The more you do now correctly, the easier for you when you write up your recipes and procedures for your employees.
I personally like a little bit of cake with my buttercream!