Do you use 2" or 3" pans?
Torte or multiple layers?
Filling or bc between layers?
I want to make my cakes tall and pretty. Went to buy the 3" pans, the woman working the store said they don't cook as evenly as 2", so stick with the 2".
My fiance says the cakes are less stable if I torte, so it is better to just put filling between the layers.
Are 2" cakes simply too thin to torte? Do I need 3" for this? I want that beautifyl, tall cake-filling-cake-bc-cake-filling-cake look. That is just the ultimate look IMO, and everyone keeps talking me out of it!
How do you do it?
2" cake is not too thin to torte. we would torte 2" cakes at school...2 or 3 times!!! Our cakes were measured also, none could be higher than 2 1/2 inches tall...
So many kids had trouble with this..lol as they would gob on the filling between layers!! lol
I have a 2 inch 12x15 pan and I love it, it is such a great size and thick too by the time I torte it ( I have only done one cut not multiples) and fill it with what ever filling I want. I would say the cake is about 3 inches thick. I think that is definatley thick enough, atleast for that style cake pan. I do use the crusting buttercream frosting too usually. Hope that helps some. Also I use 2 flower nails in the pan when I bake the cake and it cooks very nice and even. 
I torte 2" cakes all the time. And 3" works if you place a rose nail at the bottom of the pan before putting in the batter. This helps bake the cake evenly. You do have to bake longer at a lower temp. But it does work. I do that when I need a larger cake.
Hi Zmama! I've used both the two inch and three inch pans and like them both. If I want a tall cake, I bake two 2-inch layers and fill them in between for a 4 inch level on the cake. I don't bother cutting and filling the 3-inch cakes because I do have some customers who want no filling.
As far as tall cakes, one basic rule of thumb to consider is what decoration you will be using on the cake. For example, if you are using fondant, your cake will be heavier, thus pushing down on the cake itself. The taller your cake level is, the more fondant it requires and the heavier it is (not to mention how many other levels on top of that you may have!) Gumpaste flowers are also heavy and will tend to push down on the cake. If you keep your layers at 2 inches each you should be okay. You can also add a third 2-inch layer for a 6 inch level, but that might be a bit difficult to work with. When stacking your cakes, think of what architects do -- they only look at structural support from the vertical columns and horizontal flooring, with air in between. In our case, the air part is the cake, so you want your structural supports to not be dependent on the cake itself but rather on the dowels and plates. Hope that helps!
I'm just afraid of the layers cracking or sliding. Does that happen when they are thinner?
I've always used 2" pans and torted just about every cake I've ever made. I never had a problem with the layers cracking or sliding.
I like to torte my 2" cakes, so I get four layers of cake and 3 layers of filling in each tier. I like the height, and I've never had them be anything but stable. My cakes are firm scratch recipes, though--I've never tried this with a box mix cake, so that could be a different story, or not...?
Mine end up finished at around 4-1/2" deep, and they look great plated with all the layers of filling.
I actually use 3" spring form pans. They work great! I tort the layer one time for 1 1/2 layers and never have a problem with them cracking (well once when I used box mix over my normal scratch).
I do two 3" layers by the way to have a 6" cake. It looks very nice. The round cakes in my photos are done with the spring form pans. They end up 4 layers with 3 layers of filling after torting and assembling.
I think it's easier to bake two 2" layers, cut and fill those, and fill them when you stack. So you'll have 3 layers filling and 4 1" cake layers. That makes for a nice tall cake!
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