(I hope I'm using all my terms correctly)
To make one tier of a cake, do you:
Bake 3 layers, stack with 2 layers of filling
OR
Bake 2 layers, torte each, stack with 3 layers of filling
Are there pros and cons to each, efficency, structure, strength, ease of frosting, taste?
Trying to experiment a little bit.
Thanks!
Usually, to torte cake, you split a layer and add filling or frosting. If you have two layers, you woul also add filling or frosting between the two layers, making 4 pieces of cake, three layers of icing, then whatever you want on top and around. Using the standard 2" pans, you end up with a cake 4" high mor a bit more.
It is perfectly fine to ice between the layers without splitting them. But torting increases the ratio of icing to cake, each bite is filling and cake.
Most recipes and mixes, baked in 3 pans, will produce 3 more thin cakes that won't need to be split, then you have 3 cakes, 2 layers of icing. This is filling and frosting, not really torting.
I just finished my Wilton II class and our final cake was the basketweave. We had to bake two cakes and stack them. I torted each cake and put a flavored buttercream between each layer. My cake cracked. In a non practice cake should it have been doweled? Or do you think it was just the heat and the 1.5 hour round trip that caused it to crack apart?
Sorry if this takes away from your question, crzyadgrl, but I thought it would be helpful to both of us.
I'm all for higher cake learning!
I took Wilton II a while back and we never had to dowel a single-tier cake, even with the torted cakes. The teacher never said we would need to. I'm not an expert (yet!) though, maybe someone else has reasons why cakes crack?
I think where my problem came into was I used a box mix with double the pudding in the mix. I used a carving recipe that I found on this site that took sour cream. I think it was just too moist. I am thankful for that because I now know not to do that. I was kind of testing it for a cake that I am doing the end of the month.
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