I have a 6 layer cake yellow cake with chocolate frosting requested. From what I have seen this requires very thin slices of cake with the frosting in between each layer. One recipe I found calls for the 6 cakes to be baked individually, but I was wondering about just splitting the 2 cakes into thirds.

Does anyone have experience with this particular type of cake? Any suggestions would be appreciated.

Thanks!

Michelle

You can do it either way, some people don't find it easy to torte the cake into 3 equal, level pieces.

I make a 16 layer chocolate cake where the layers are very thin. I bake each layer using only a small amount of batter (barely covering the bottom of the pan). I think this is easier than trying to torte the layers several times. I would do whatever I feel more comfortable doing. Good luck on your cake.

If you're making American butter cake - especially from a mix - it is very crumbly and fragile. I think you'd have problems torting it into thirds. I vote for baking 6 separate cakes.

I'd do 6 individual cakes...seems easier and less breakage


Just my 2 cents

Christi

Just curious, why not bake 3 layers and torte each for 6 layers?

Well, unless the cake is going to be 12 inches tall, torting a thin layer in two pieces will result in the same problem as torting a regular layer into 3. Thin, fragile layers prone to breaking.

I wanted to say thank you for all the advice. Based on your feedback, I am thinking that I will bake the 6 separate cakes.

Michelle