I usually bake individual layers for my layer cakes. I'm looking to get some 6" pans to round out my collection, and I'm wondering if I should just go for a 3" tall one instead of two or three 2" ones. Is there any benefit to torting versus just baking individual layers? Any changes I would have to make in the baking process?
I have 2" pans. I like my cakes to be 4" tall. I bake 2 and that gives me the 4". If I want closer to 3" I put a wax paper collar around the pan so I can fill with more batter. For a 3" pan you might have to bake a bit longer just like if I overfill my 2" pans. If you only do one 3" even with torting you will probably not get a 4" height,
FWIW, I usually do three layers
Personally, I prefer to bake three layers...they are thinner, they bake faster and tend not to be dark brown and crusty with drier edges. I have my recipes/amounts down so that I can bake three layers and then trim off about 1/8 inch with the Agbay so that I end up with three layers each about 1 1/2 inches tall....my finished cakes end up being 5 inches tall. Though that is only one inch taller than the standard, that little bit of height creates an illusion that the cake is much larger than it really is.