How Many Layers Of Filling In A 4" High Cake--Vote

Baking By cocobean Updated 5 Apr 2009 , 9:08pm by Win

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alanaj Posted 5 Apr 2009 , 8:35pm
post #31 of 35

I also torte every cake. It's great for marketing and I am a huge filling fan so it works for me. People love to see all those colorful layers of fruit or other yumminess and I agree with Leahs--it's an easy way to set yourself apart.

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Eme Posted 5 Apr 2009 , 8:46pm
post #32 of 35

My cakes are 3 layers with 2 of filling. I bake in a 3" and a 2" pan.... allows for the layers to be a little thicker so I'm not trying to mess with too thin pieces of cake. My cakes are still 4 - 4 1/2" tall. Customers seem to like the amount of cake to filling in this ratio (especially the 'alcohol' based cakes) icon_lol.gif

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sweetsbyl Posted 5 Apr 2009 , 8:47pm
post #33 of 35

I do 3 layers of filling. I bake my cakes using 2" pans and then I torte each one so I end up with 4 layers of cake and 3 layers of filling.

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aquamom Posted 5 Apr 2009 , 9:06pm
post #34 of 35

Note to self--I need to practice torting. Awww my friends are going to be so upset when they find out I need more practice with my cake decorating skills and there is more cake for them (not really--giggle).

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Win Posted 5 Apr 2009 , 9:08pm
post #35 of 35
Quote:
Quote:

To my knowledge in my area the cake decorators that I know don't torte either. I think you should do what makes you comfortable.

Beth in KY




Not sure from where in Ky you hail, Beth, but all my cakes get torted... to me, it just lends a note of elegance. I've just done it that way my whole (baking) life. icon_biggrin.gif Please don't think I'm disparaging your methods... thumbs_up.gif

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