Hi Everyone,

How many layers do you have in your basic (say 8" round) cake?

2, 3, or 4?

And how do you get those numbers. I'm most interested in how you get to 3. 2 is obviously 2 layers, 4 would be 2 layers, each torted. But how do you get 3? it seems a lot of bakeries do 3. Do you?

do you just bake 3 smaller layers and if so, how much batter would go in each pan?

TIA!

I use two layers and torte each one.I end up with about a 4 -4 1/2 inch cake high

I usually do the two layers also. I wonder if they use a three inch pan and torte it two times?? Not sure.

I usually only do 2 layers and I don't split the layers. I just fill between the 2 layers.

To get three I would imagine they back three thin layers or perhaps have a deep enough pan to split it twice. Or perhaps they do bake 2 cakes and split both, using only 1 half from the second cake. This all depends on the height desired.

I use two cakes, each torted for four layers... but I've been wondering about the three layers as well, so I'm interested to see what others say.

I usually use the Wilton 3" pans and then torte twice to get the three layers. If you don't have the deeper pans you can also "collar" the pans with parchment paper to make a deeper cake.

http://cakecentral.com/article43-Collaring-Your-Cake-Pans-Make-A-Deeper-Cake.html

HTH

I usually do two but last week I did three and I really liked it. It was 6" high and the inside looked really pretty when it was cut.
I made two boxes of cake mix and put three on the cake and frosted the other one for my family to eat. But I imagine you could freeze it instead of eating it. And use it next time you want to do a three layer.

I have been wondering about this too. Everybodies cakes seem so tall. I actually have been baking 3 layers and stacking. One 8 in cut into two's and another cake. How do you all bake 2 cakes then torte into 4's? Do you use the cake extender or doctored cake mix? I only bake with box mixes as thus far. Maybe that is my problem, because I don't seem to ever have enough batter.

when I use a 3" pan, I use an entire box mix...but if you don't use a mix, I don't know!



and if you use one cake mix, make 2 cake rounds (2" high), then torte each in half, you'll have 4 layers. one cake mix works perfectly for that. But if you use 3" pans, then each pan would use a whole mix.

Thanks chixbaby!!!



That helped me a lot!! Hugs, ~Denise

I usually bake two rounds, in 3 inch deep pans...then torte each...equaling four layers of cake and 3 layers of filling. But I've had a few people request 3 layer cakes. So I just baked one layer like I usually do, I fill my 3 inch pans almost 3/4 full, and the pans are collared. Then I just filled the other pan maybe half way(this pan is collared as well, though)...it makes for a shorter cake...not so high as the other. Is this making sense?? Then I just level the shorter one and level and torte the taller one...I end up with 3 layers that are very close in height, so the layers look even when the cake is cut.

**Edited to add: I forgot to say that I usually have a tiny bit of batter left over...just enough for a couple of (2) small cupcakes...DH & kids usually gobble them up.

Thanks JennT!!!! When I would torte my 2-in cakes...there always seem to be more frosting than cake. Not that I'm complaining!! I LOVE frosting!! I'm going to be making my anniversary cake coming up on the 25th and I'll try this!!



Thanks bunches!! Hugs, ~Denise