I find how much my cakes rise varies - even using the same recipe. I do some novice (home cook) decorating now and then and wonder how deep I should be aiming to have the layers on a single or double tiered cake. Sometimes I make 2 layers in separate sandwich tins, and sometimes I make one deeper cake and cut it. Is there a 'typical' depth I should be aiming for when I do a single or double tiered cake? I don't want to produce a frisbee!! Many thanks, Helen
I usually bake two 1+ 1/2" layers. I tort them both to 3/4" layers. After stacked and iced, each tier is approx 4" tall. This is pretty standard but some people like taller tiers and aim for a 5" tall tier. It's really just a matter of preference.
It does take some practice cakes to see how much batter of each recipe you need to get the height you want. Some of my recipes, I had to add and extra 1/4 to 1/2 of the recipe to get the height.
Thanks. When I make a 'normal' victoria sandwich I quite often up the ratio of ingredients to get a deeper bake, but sometimes once I have levelled it I wonder if I should make another layer.
Yes, that is very frustrating when you start doing custom cakes and it takes some time to figure out. I've found that wrapping my pans with cold, damp towels while baking, gives me a lighter, fluffier and taller layer. I have the Wilton wraps but the towels do work better.
It's a lot of trial and error so hopefully everyone you know likes cake :)
Thanks - and yes, a lot of people I know likes cake - especially my work colleagues who get various experiments to try out!!
I think the most popular cake I do - not one to decorate - is a rhubarb and custard one. I also made beetroot brownies and a courgette, lemon and poppy seed cake - all very tasty!