Need To Torte A 12X3" Wedding Cake??? Help!!!!!!!
Decorating By ajoycake Updated 7 Jun 2006 , 3:21am by ajoycake
I have a wedding cake due which is a 12" and 8" stacked construction. I noticed that the only 12"pan I have is a 3" rather than the 2" I always use. Should I torte this 3" or leave it. The 8 is a 2" double layer done the usual way. Also you would surport the 8 with surport in the 12", right?? I hope I am making sense?? 
I've never torted a cake so large before so I can't help you there really. I can only suggest to use a cake circle to split and support the layers, sliding the circle in before you pull the layer off...and then sliding the layer back on after filling it.
As for support, I would definitely use dowels in the 12" cake. I've heard of people using straws, but I don't know if those are strong enough. I've also heard of people using these asian bubble tea straws because they are bigger or what not. Never tried that myself.
Hope that helps!
If the 12" pan is deeper than the other, and you are baking it taller, I wouldn't torte it just so the cake heights would be close. If you torte the 3" pan, I think you would be able to see the height difference. I would just put the filling between the two layers and torte the smaller one.
How about not filling the 12" pan the whole way and just bake 2 2" layers?
You can bake a 2"cake in the 3"pan. I would do the same to the bottom as the top. if you need two 2" cake layers, just bake twice then layer together.
When you stack make sure the 8" is on a cakeboard to stack on top of the doweled 12". Then when it is stacked, sharpen a dowel and tap it through both layers piercing through the 8" cakeboard and through to the base of the 12". That will keep the layers together as you transport the cake.
Look up the article on assembling tiered cakes here at cake central. It has instructions and pics.
I'm sure you'll do great!
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