Hi. As a hobby baker/decorator i'd like to know if there is a standard among professionals regarding filling cakes. If i make a 4 inch high cake that I bake in 2 layers, should I tort each layer as well for 4 layers? Or do you just fill and stack the 2 layers?
I make a chocolate cake with chocolate ganache that I make 4 layers, but wanted to confirm that this is the 'standard' for white cakes as well.
it's personal preference-- me, i like torted cakes i think they look better sliced on the plate--i think it shows a level of maturity in the caker --big wads of cake that have no chance of getting any icing are often not as appealing or professional as layer upon layer imo -- i especially like to do a middle layer of whipped cream and strawberries--a nice surprise in the middle--beautiful cake on the outside should be as ramped up as possible in the middle too--
but i don't think there is a standard per se--it's all up to each person's expertise -- but it should be an option in everyone's cake arsenal
I normally don't torte standard birthday cakes, but I do torte wedding cakes. I think it looks prettier on the plate and it is something that sets me apart from some of the other cake bakers in my area.
AAs a customer I would expect every cake except a rich fruit to be tortes and filled, for the modern high cakes at least three times. It's just a sponge with icing otherwise lol
ADo what you want. I tend to do what I like only, and I like good dense cake more than icing and filling. So I collar my pans, bake two layers up nice and high, fill with a nice fat layer of filling, ice that baby, and it's perfect. Comes out at least 5 inches tall, and each bite has the right amount of filling and icing. Never had anyone question it.
I bake 2" high cake and torte it in 3 layers. And fill with 3/8" high of filing or less for icing. Just because I like an equal amount of cake and filling.
I bake 2" layers in 3" pans, level each to about 1.75", torte, and wind up with 3 layers of filling, 4 layers of cake, and a 4" tier. I do it for all cakes because if get fewer bulges this way.
ATorting will definitely help alleviate bulging problems I would imagine, if you tend have to have that problem.
APersonal opinion: depends on the sweetness of the filling. Filling with the same frosting as the exterior I would not torte. Something like a tart curd filling, the more the better, torte and fill away!
Original message sent by maybenot
Depends on the filling and/or icing type, so rather than worry about it, I've just made it a regular practice. It adds almost no time with my Agbay:lol: .