I am going to be making a 14" square 2 layer strawberry cake.

How many torts would that be? I am thinking about torting each layer so there would be three layers of filling. Is that too much?

Has anyone ever used Henry and Henry filling? is it any good?

Thanks for your time!!

Hi - haven't used the filling you mention. Regarding if there is too much filling - IMO that is a preference and not a rule. I prefer less torting because I like the taste of cake and the filling is simply a complement for the cake - so the less torting the better.

If you are using 2" pans - I'd say don't torte again; if you are using 3" pans I'd say it depends on the flavor you are trying to achieve. Sorry for the vague reply....

I like less torting too just b/c it's a pain in the butt...esp with bigger cakes.

Courtney

agree with only torting once for 2" cakes. otherwise, you're working with paper thin cakes that would be very hard to handle.