I was told that you should always tort a cake that will be 2 whole layers, (which would make it after torting 4 layers.) I was told that you must do this so the cake will not shift. But, when I looked in my wilton handbook it said, you would tort it to add height, drama, and taste, it said nothing about shifting. I have never taken a class before so I'm not sure which if you must tort a double layer cake so it doesn't shift. I have never done it before and my cakes have been fine.

I never tort my two layer cakes if each layer is around 2" or less. I would only tort if I wanted the effect and taste of the extra filling layers.