I am still confused about how high the cake should be.
I have been making cakes for a few years now and what I usually do is make two cakes of the same pan,level them, put filling in between and stack them but they come out so heavy and they end up about 5 - 6 inches high after all the fillng and icing. Is this the correct way? or should I just tort the 2 inch and put the filling in there? will there be enough cake on either side of the filling? I did try the collar ring around the pan a few times and that seemed to work but I want to know how tall should a standard cake with filling be? how tall should each layer be?
Thanks
Jackie
Sorry if this sounds confusing.
I make 2 - 2" cakes and stack .. when filled, it makes them a bit higher .. I feel that all my cakes are a very generous 5-6 inches in height .. I think they're just getting more for their money 
There is nothing wrong w/your cakes being that height at all .. keep up the good work!
ntertayneme Said
I make 2 - 2" cakes and stack .. when filled, it makes them a bit higher .. I feel that all my cakes are a very generous 5-6 inches in height .. I think they're just getting more for their money There is nothing wrong w/your cakes being that height at all .. keep up the good work!
I do the same thing it is like a trademark. I try to do it to most of my cakes. Some of the ones I scuplt it is a little hard to do that to, but I have done it.
The Simone cake in my pictures with all the roses was torted- both layers, each tier had a different filling. When it was cut it was just as pretty as the cake before it was cut. All the layers had very generous filling and people were oohing and aahhing as it was cut.
Gives it a special touch. I just love it.
Thanks for the quick response. I Thought I was doing it wrong all along but I guess not. It just takes a little longer because you have to bake double the cakes but I guess its worth it to have happy customers.
Thanks
Jackie
I don't bake double the cakes, I just torte my 2 inch layers. I only bake 2 - 2 inch cakes for each tier or layer of cake desired, but by torting these 2 layers it makes each layer or tier of cake have 4 layers.
I have a wire cake cutter that I use for most cakes. For the really big cakes I use fishing line. It works great, I just move it through the cake at a slow steady pace and it cuts it with ease.
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