For smaller tiers I bake two layers and torte. For larger tiers (12" and larger), I bake four thinner cakes. For one, I don't have to worry about the cake not getting done in the middle. Two, it bakes evenly and faster. Three, it cools faster. Four, I have less issues with the larger cake breaking when torting and layering them. Just my way of doing it. I am sure others have their methods that work just as well for them, too.
8/30/13 at 2:37pm