Wedding Cake Layers...2 Or 3....torted Or Not???
Decorating By rhopar33 Updated 1 Mar 2007 , 6:23pm by tyty
I would like to know what seems to be "standard" for wedding cake layers? I have always baked two layers for each tier of my wedding cakes. I would then sandwich the two layers together w/ icing or filling. Lately I've seen wedding cake slices where it looks like three layers were cooked and sandwiched together w/ icing or filling, and even in some intsances it looks like someone took two layers, torted each layer and turned it into four layers.
So, what's standard, typical? I want to make sure I'm giving my clients their money's worth.
Thanks,
Rhonda
I have always wondered this too. Everyone has told me that a three layer cake isn't as strong as the two layers, but I still see a lot of three layer wedding cakes! (especailly since I rarely get brides who want buttercream filling anymore..my most popular is strawberry)
So bumping this for you!
I bake 2 x full 2in layers and tort them both into 1in layers and then fill. So I end up with 4 layers of cake and 3 layers of filling and about 5ins in height (before frosting - so they can end up as much as 6ins high!). I do this for all my cakes though, not just weddings. Hope that helps!
I don't know about structurally, but I find that thinner layers look nicer when cut. I am doing a cake for the MD cake show and I am doing 1/2-3/4" layers - enough to get a 4" high cake. It will probably be 5 or 6 thin layers of cake for each cake. Hope that made sense!
~Chelle
I'm glad this came up -- I have a huge wedding cake coming up in September. I'm planning on just letting the client decide for me -- she wants 4 inch tall cakes (2 2-inch layers), I'll let her decide if she wants them torted or not.
I bake 2 x full 2in layers and tort them both into 1in layers and then fill. So I end up with 4 layers of cake and 3 layers of filling and about 5ins in height. Hope that helps! I do this for all my cakes, not just weddings.
Do you find it difficult to work with once the laeyrs have been totrted in half? I'm just thinking about the larger layers and how flimsy they become once torted, especially when they have to be moved around the kitchen.
I always bake each tier in a three inch high pan. This ensures everything (size and such) is exactly the same. Then I slice each into three one inch layers. That way I get a nice tall tier, and each tier is the same height. The trick is to torte them evenly, but I find it easier every time I do it.
I always bake each tier in a three inch high pan. This ensures everything (size and such) is exactly the same. Then I slice each into three one inch layers. That way I get a nice tall tier, and each tier is the same height. The trick is to torte them evenly, but I find it easier every time I do it.
How do you evenly torte a 14 inch round or a 12 x 18 sheet cake?
I use my Agbay leveler to torte all cakes! I love it and can't imagine life without it! As for transporting torted layers around - I put them on a cake board after torting. I don't bother wrapping the board because they are not on it for very long. I then just slide and "shimmy" the layer onto the filling.
~Chelle
It's awesome - much much much better than Wilton's! Check out their website www.agbayproducts.com It's pricey - but so worth it!!! (at least to me!)
~Chelle
I use my Agbay leveler to torte all cakes! I love it and can't imagine life without it! As for transporting torted layers around - I put them on a cake board after torting. I don't bother wrapping the board because they are not on it for very long. I then just slide and "shimmy" the layer onto the filling.
~Chelle
Ok, Agbay is awesome. Maybe one day when I'm rich and famous (or get a few extar dollars) I will buy me one!
How do you evenly torte a 14 inch round or a 12 x 18 sheet cake?
I have a very long serrated knife. I slip it in, parallel to the table and turn my turntable slowly. Then I slip a cake board in gently to remove the layer. For a sheet cake, I use dental floss gripped tightly in two hands and work it down the cake. Ditto about the cake board. It takes practice, but I really don't like those levelers. I'm going to check out the Agbay one though.
I've always thought that making one 3" cake and torting it into 1" layers made more sense, and it's more economical for us! We only need to bake one cake instead of two, and only need one cake pan!
I was planning on doing this for my sister's wedding cake, but wasn't sure if that was standard.
Thanks everyone!
I usually bake a 3-inch cake and make 3 one-inch layers with my agbay leveler. However, I never seem to have much luck with a chocolate cake--it falls in the center, and the top looks really strange. I bake at 325 for about 90 minutes. Any tricks from anyone? (I also use a flower nail as a heating core.)
I have the one that cuts once. I couldn't justify the cost for the deluxe.
~Chelle
It's not mine either - though I'd like it to be!!
~Chelle
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