This may be a ridiculous question, but here goes:
Can you layer 2 cakes together without putting a layer of buttercream or other filling in between? I've never done it without. I'm doing a wedding cake for someone who doesn't want any filling. Isn't it standard to have buttercream between layers when another filling isn't desired?
Could you remind the bride and groom that they're not eating the entire cake themselves? (Unless they are, in which case, never mind! 
). Most people DO like SOMETHING between the layers. Even if it's not a special filling, just a little icing. When my customers specify 'no filling', I inform them that means there will be vanilla buttercream between the layers.
Could you remind the bride and groom that they're not eating the entire cake themselves?
Oh my goodness yes! Here's my speech to couples who tend to lean toward the "I dont' care what everyone else likes!" attitude:
"You may think this day is all about you but it's not. When you are standing in front of the church, saying your vows, then it IS about you. But once you walk down those steps at the church, you are now a married couple who is hosting a very large event with 100 guests and you are responsible for the enjoyment of your guests ..... you have to take care of THEM. So be sure you consider what THEY will like in your choices."
Mothers usually applaud me after this speech! 
Could you remind the bride and groom that they're not eating the entire cake themselves?
Oh my goodness yes! Here's my speech to couples who tend to lean toward the "I dont' care what everyone else likes!" attitude:
"You may think this day is all about you but it's not. When you are standing in front of the church, saying your vows, then it IS about you. But once you walk down those steps at the church, you are now a married couple who is hosting a very large event with 100 guests and you are responsible for the enjoyment of your guests ..... you have to take care of THEM. So be sure you consider what THEY will like in your choices."
Mothers usually applaud me after this speech!
Bravo! Amen, sista! And, since I make a small cake for the bride and groom to enjoy after the wedding, I suggest that's where they indulge in their weird mushroom/pistachio/chocolate/tomato - or whatever goofiness - rather than subjecting 200 people to such horror.
Thanks so much for your help. I thought you had to put something between the layers to hold them together, but wasn't sure. Wanted to see what you all said before I told the bride there would be buttercream in the middle.
I like your speech indydebi!
DianeLM, you make a cake for the bride and groom to enjoy later? What a nice idea. I bet they really appreciate that!
Thanks again everyone!
A cake is layer, icing, layer, icing, layer.... keep going until you reach the end.
A filling is something ADDED.
If a customer says no filling, it means use your icing. It does NOT mean bare.
I wouldn't assume. Remember, the "civilians" don't use the same lingo we do.
Actually, I just made a wedding cake without filling last week....
I think it depends on what kind of cake you're using~
I made a fruit cake, which contains a lot of dried fruit (soaked in brandy wine over-night), cocoa powder, some ground cinnemin, nutmeg and cloves. Since the flavor is strong enough, we decided to skip the filling, so I just baked the whole cake at once. 
I would suggest if they want absolutely NO filling or icing between layers that you do a thin, thin, thin, coat of bc just to 'glue' the layers together. You could even make it the same color as the cake so it is not noticeable when the cake is cut. For example, choc. cake, paper thin layer of choc bc, white cake, super thin bc, lemon cake, tint bc yellow, and so on.
Good luck w/ these guys, they sound interesting. I had one email me a 'no filling' request, and it was just that they wanted nothing 'weird' between their layers, just bc.
Now you have all got me worried. I have a cake this week, devil's food, and they want nothing between the layers. I was going to do it. I figured the flavored syrup I add for moisture and the doweling would be sufficient to hold it all together.
I've done several cakes without a conventional filling. I've used a heavy, flavored syrup. Almond is a favorite. And that is plenty to adhere the levels. It is a filling, but not thick at all. You can also thicken or loosen up depending on your needs. I like honey consistency myself. Keeps the layers moist inside too.
Now you have all got me worried. I have a cake this week, devil's food, and they want nothing between the layers. I was going to do it. I figured the flavored syrup I add for moisture and the doweling would be sufficient to hold it all together.
If you can trim off the tops of both layers and stack them top to top, they should stick together quite nicely with no icing.
If you end up using no icing in the middle, I would let them know to be careful when cutting it because it could fall apart easily when transfering each slice to plates.
Ooh, thanks Cassie1686. I wouldn't have thought of the layers falling apart when cutting!
The syrup everyone is talking about---is it the 50/50 sugar-to-water syrup? I've never tried nor heard of it until now. I looked it up in the recipe section.
I'll have to try that.
I'm sorry to keep saying this - but if you hand a cake to a customer with absolutely NOTHING between the layers, you'd better have a signed order saying that!
I have NEVER in my life recieved, or seen a cake that was bare between layers - I've never even HEARD of that.
I spoke with the bride today. She meant no filling because she was trying to keep the cost down. She's totally fine with the buttercream between layers. All of this information was good though. Now I know for future cases, to be more clear on things! I just assumed everyone knew buttercream between layers was standard, but like some of you said, "civilians." Don't assume anything! (oh, I meant I was going to try the syrup thing in general. Not on this cake though). Thanks so much to everyone for all their help!
Quote by @%username% on %date%
%body%