Torting Or Just Adding Another Layer
Decorating By robin5568 Updated 16 May 2007 , 4:10am by Confectionary2
A three layer cake will be 6+ inches tall (three 2" layers plus the filling between them).
A 2-layer torted cake will be about 5" tall (two 2" layers plus the 3 layers of filling).
My concern is cutting a cake that is 6 inches tall or more .... a high chance of the piece of cake falling over and breaking before you can get it to the plate.
Assume a 10" round cake:
A 2-layer torted will take 2 cake mixes and 3 layers of filling.
A 3 layer cake will take 3 cake mixes and 3 layers of filling. If your oven will only hold two 10" cake pans, you've also got an extra 30 minutes baking time.
Unless it's specfically requested, I don't tort .... I just do two layers of cake with one layer of filling.
I was wondering if anyone just makes a three layer cake instead of torting the two layer cake and if so what are the advantages and disadvantages?
Funny you should ask! I just took three (thin) layers out of the oven and transfered them to the freezer after cooling. I just do whatever I feel like doing if it is for home. For other people I think consistancy is important, that way they know what to expect everytime! Some cakes like Red Velvet and Itaian Cream etc. (for me) are three layers anyway.
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