Baking 1 Inch Layers Instead Of Torting?

Baking By Lovebug2867 Updated 20 Jun 2015 , 4:30pm by Apti

Lovebug2867 Posted 18 Jun 2015 , 9:38pm
post #1 of 7

I have a big cake I need to bake 14" round biggest I've ever done and I'm wanting to make it as easy as possible to torte and fill.  Can I bake the cake in 1 inch layers instead of the normal 2 my pans do?  If so how would I go about doing that?

6 replies
costumeczar Posted 18 Jun 2015 , 10:25pm
post #2 of 7

You can do that, but just watch the cake closely because it's going to bake a lot faster than you think it will. Just fill the pans less than you normally would and level the layers off at 1" after they cool down.

costumeczar Posted 18 Jun 2015 , 10:26pm
post #3 of 7

I forgot to add that you can use a large cookie sheet (that doesn't have the sides on it) to move the layers around while you're assembling the tier.

TicTac521 Posted 18 Jun 2015 , 11:55pm
post #4 of 7

I'd also use a flower nail in the center as a heating core

Apti Posted 20 Jun 2015 , 5:16am
post #5 of 7

Bake Even Strips and Flower Nail on larger cakes --Photo tutorial

Rohini Posted 20 Jun 2015 , 9:49am
post #6 of 7

I bake my layers separately all the time. I use a digital scale to weigh each pan with the batter in it. That way I get nice and even layers all the time.

Apti Posted 20 Jun 2015 , 4:30pm
post #7 of 7

@Rohini~~~Doh.... feel like a dork.  Of course!  Weigh amount in each pan.  Thanks for the reminder.  I am so lazy about "eyeballing" the amount in each pan, I forget that I now own a wonderful digital scale (received as a surprise gift from a cake friend).   The digital scale is under $15 and worth every penny.

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