My cakes are normally 4.5 to 5 inches in height. I use 2" cake pans and torte. I have a customer that doesn't want much icing so she asked me not to torte the cake. How can I get the same look in height without the added icing? It's a 3 tier square wedding cake and I don't want it to look squatty. I don't need any more servings so I don't want to add another layer of cake.
place a 1" styrofoam platform under each cake and ice/fondant it with the tier
but an extra layer of cake is probably easier and cheaper -- i'd tell my bride that torting the cake is essential and that i could use the least amount of icing possible --
some peeps use a collar and build up the sides of the pan so it bakes higher -- that's too much falderal for me but that's another option --
Thanks for the replies. This couple is from a foreign country. They say that in their country, cake is cake with little to no icing. I've done cakes for this family many times and they always order - not so sweet cakes. This is just getting to me. I priced the cake just as I would if it was torted, so I guess I'm not losing anything by baking another layer. Probably about the same cost as the buttercream.
so i guess bake three short layers of 1.5 or 1.75 inches tall each --
For added height I have been adding one envelope of Dream Whip to my cake batters. I learned about this trick back around 1973 and it's never failed me yet. BOL
typically you add an extra egg or egg white -- everything else is the same
my wedding cake was cheesecake and the baker added 3 cardboard rounds, glued together, for an extra half inch. I didn't know that and tried to cut thru to the bottom on my first slice!
but that will do it. if you add more cake don't forget to charge for it.
You could use 3" cake pans and make each cake layer higher - but if you don't have these already, baking an extra layer is far cheaper.
I would still torte and fill with a less sweet filling to 'glue' each layer for added flavour and visual beauty (but leave out the icing inbetween). Ideas for something tart such as pureed raspberries or passionfruit pulp (seeds removed for both) or lemon curd or a something nutty like a hazelnut spread or hazelnut cream - but no extra icing these would help reduce the sweet factor.
If you normally ice with American Buttercream, consider choosing a less sweet icing like Swiss Meringue Buttercream.