Regarding wedding cakes Ive noticed that everyone's number of cake layers per tier varies (from 2 up to 4 layers). My question is, how many cake layers do you have in your wedding tiers and why?
Thanks!
It depends on how much the customer want to pay. I always have a total of 4" of cake. It is either 2 layers of 2" high or 4 layers of 1" high. I have prices different for these b/c the four layers has more filling and cost more.
My preference is always 4 layers of 1" cake and 3 layers of filling because I like the looks of it when cut.
It depends on what kind of mood I'm in (if it's a freebie back or for family). But I tend to do like Leily, 4 layers with 3 filling. It really does look nicer that way when cut. I love filling.
All cakes = four layers of cake and three layers of filling.
Why? Two reasons:
1. It sets me apart from all the bakeries in my town.
2. Because customers notice. "Oh look at that cake! Where'd you get that?"
With the Agbay, I make one cut thru the cake and I've got two level layers. Takes seconds to accomplish. Easy.
Leahs I like your reasoning behind your four layers and three fillings. I was looking at the agbay leveler, its a bit too expensive for me at this time. At this point it is just a hobby... if I could get it for less I would buy it for sure!
Is this your favorite tool?? Or is it the sps??
OK, newbie here, what is SPS?? I hope this is not too obvious 
Sweetiemama
All cakes = four layers of cake and three layers of filling.
Why? Two reasons:
1. It sets me apart from all the bakeries in my town.
2. Because customers notice. "Oh look at that cake! Where'd you get that?"
With the Agbay, I make one cut thru the cake and I've got two level layers. Takes seconds to accomplish. Easy.
Ditto!
4 layers of cake, 3 of filling
my reasons:
You get the best combination of taste and texture with every bite.
Looks nicer when cut.
Since I feel this is the best way to get a great balance of taste and texture, I won't even consider 2 layers on any cake.
The more people I see that use 4 layers and 3 of filling .. the more anxious I am about getting that agbay leveler.. Torting the cakes would be so much easier.
Those of you that do the 4 layers, do you all have the agbay leveler???
Wilton's leveller is about $4. It does up to 12" cakes, IIRC. I torte my cakes with a long serrated knife, now. It takes some practice, but it's one less piece of equipment.
I also do 4 layers of cake and two of filling, which gives me a 5" tier. I like tall tiers.
For cakes of several tiers, the bottom tier will be taller for perspective, and I'll use an extra layer of cake, usually from a half-sheet, cut around a cake circle. That gives you five layers of cake and four of filling.
This all goes out the window, of course, if the cake has short tiers on it, then you make them shorter to go with the design.
No, no agbay...yet
I actually have to take extra time to torte my layers but I feel it's worth it. Yes, if I were charging for them I would certainly charge more.
I do three layers of cake with two layers of filling to equal 4 inch tiers... whenever I try 4 layers, I can't get it to sit up straight.. it leans too much. I have less of that problem with 3..
and yes, I also have an agbay and wouldn't consider torting at all if it wasn't for my agbay.
4 cake, 3 filling. it just looks prettier, yummier, more professional. it does set your cake apart...makes it much more appealing. its more work,more ingredients, but also more compliments, more business and more satisfaction on offering a great product.
My reasons are same as Melysa. I just did my first wedding cake tasting yesterday (nailed it!) and wasn't really sure what to do. Didn't want to make a whole cake, so did squares, filled, and a little icing on top. With the chocolate cake & the butter cake I wanted to showcase the cake, not the filling, so I only did 2 layers/1 filling. It just felt wierd. I have been torting since I started, so I always do 4/3. Biggest reason - makes me *feel* more professional. 
Kind of off the topic.. but following because this is interesting to see what everyone does 
. My question... on the agbay site, they show her torting the cake and using a flat sheet to separate the layers. does anyone know what that is and where I can get it?? It looks so easy to pull the sheets apart
Thanks!
sweetiemama and dandelion the sps is called single support system. Hope I know how to explain it because I have not used it yet, but have read a lot about it here on CC. Anyway it's a system that will support cakes and the CC'ers that use it say that no dowels are needed.
It is made by bakery crafts.
I hope I explained it well. Anyone else that can help me explain it better, please help!!!
ooops... see i can't even spell anymore... or write..
sps= single plate support system
i only do 2 layers with one layer of filling because my dinky wilton leveler will break the layers if i do them any thinner.
Whenever I torte a cake, I torte the layers after they have chilled, preferably overnight, in the fridge. The cuts are cleaner and prevents breakage. Also, don't cut the cake straight across, but go towards the center from the right and left or even starting from three points. Much nicer cuts.
When I torte with a knife, I go all the way around the cake, then move towards the center of the cake.
Cake circles work great to slip into the cuts to lift the layers up without breaking them. Cookie sheets without edges work, too.
I am making my very first wedding cake as a gift for someone at my church (they volunteered me really). I am making 3 tiers, 14, 12, 9.
I am making the cakes french vanilla and the icing is buttercream. I was not planning on filling the cakes (this is a freebie to help out someone who is short on cash). Do you think it will taste good without any filling? I guess I could slice the layers in half and put a layer of the buttercream inside. But again, I've never done a wedding cake before and I am pushed for time.
What do you think?
The more people I see that use 4 layers and 3 of filling .. the more anxious I am about getting that agbay leveler.. Torting the cakes would be so much easier.
Those of you that do the 4 layers, do you all have the agbay leveler???
Yes! 
It is worth every penny
Miriel.. i just finished paying off a credit card... and I am very tempted to just charge the agbay! I might as well .. right??? That way i can just pay it off in a couple of months and enjoy it!
I am making my very first wedding cake as a gift for someone at my church (they volunteered me really). I am making 3 tiers, 14, 12, 9.
I am making the cakes french vanilla and the icing is buttercream. I was not planning on filling the cakes (this is a freebie to help out someone who is short on cash). Do you think it will taste good without any filling? I guess I could slice the layers in half and put a layer of the buttercream inside. But again, I've never done a wedding cake before and I am pushed for time.
What do you think?
It will be fine - you don't have to fill. It's pretty when sliced and adds an extra flavor - don't worry about it - it will be wonderful without filling.
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