I do my cakes several ways, depending on what the customer wants, but when someone wants multiple fillings I usually torte two cakes to make four layers and three fillings. I have recently received requests for three layers and two filings, and have seen this everywhere. How is this done? Do you fill the pans halfway and not torte the cakes? (just level them) and bake three cakes or do you bake them normally and save a half torted cake for another cake? How do you guys do it?
I bake a 1 1/2 inch cake and a 3 inch cake and torte just the 3 inch, hth.
If you use the 3 inch pans and bake them as a full 3 inches, then just torte the one cake into three layers. Thats what I do.
an easy way is bake sheet cakes to 1 inch and the cut out shapes and sizes needed
left over cake for crumb coat or cake balls!
If you use the 3 inch pans and bake them as a full 3 inches, then just torte the one cake into three layers. Thats what I do.
That is a good idea (except I have all two inch high pans!) Does it make a high enough cake?
I fill the 3 inch pans about 2/3rds of the way full and it bakes a nice and even 3 inch cake. I only have a little hump in the middle to level off. I cook them at 325 and use the magic line pans. You could still do this with the 2 inch pans. Just bake one full 2 inch and then another layer that is only an inch. I've done it that way too with my wilton petal, heart, and hexagon pans.
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