I have been practicing with a lot of wedding cakes, but my layers are not nearly as thick. What do I need to do for this? Simply make more cake batter and cook longer, buy deeper pans, or use 3 layers per tier?
A standard wedding cake is 4" high. You can achieve this with 2-2" layers or 1-3" cake, torted and filled. This tutorial that I made is geared toward preventing bulging, but it shows you how to make perfect 2" layers. After I've torted both my 2" layers and filled them (4 layers cake, 3 layers filling), my cakes are about 4.5" high, but I enjoy the slight bit of extra height. http://tinyurl.com/pq9swv