do you always torte the layers of youe wedding cakes I always do I was justing wondering if every else did

Sometimes. Most times I just fill in between the two layers.

I have started doing it for most layer cakes and all wedding cakes. It just looks so pretty when its cut!

I torte all my cakes regardless of what it's for. I like lots of layers of filling not only because it tastes good but as was mentioned above, it looks pretty when it's sliced.

KimAZ

I torte all of my cakes. To me, untorted cakes are just too much cake and not enough filling.

I usually tort my cakes but it depends on the type of cakes I use. Some cake are just too rich with too much filling.

Exactly! Oh man, I make that Epicurious double chocolate cake with whatever gourmet choco I have on hand, plus I dump in a bunch of the same choco chopped up...I can't imagine that with more than one layer of filling. It can stand alone, honestly.

I agree with you Jamie, I have a chocolate cake recipe and I can't stand more than a layer of filling.

I think it's just a matter of preference, but I think wedding cakes should be torted, only because it does look pretty when sliced and I like the height of the cake when it's torted as well.

I too love torted wedding cakes....well really any cake. My cakes are usually only two layers. How amny layers in a tier do you guys usually do? I often see three layers in a wedding cake.

I've actually done 7 layers of cake in a single tier.

I have always torted my cake especially wedding cakes. But it bothers me lately that I will never have the 4" tiers if I keep doing it. I really want to make some wedding cakes that have 4" tiers. But it's like impossible to put all that filling in and have the 4" tier. How do you do the 4" tier and torte the cake to? Is it even possible? It would be like you could hardly use ANY filling! Holy Cow, the two, two inch cakes without anything done to them are already 4" tall when stacked. What do you guys do to get a 4" tier? Can you follow this? Does it make sense?

I have always torted my cake especially wedding cakes. But it bothers me lately that I will never have the 4" tiers if I keep doing it. I really want to make some wedding cakes that have 4" tiers. But it's like impossible to put all that filling in and have the 4" tier. How do you do the 4" tier and torte the cake to? Is it even possible? It would be like you could hardly use ANY filling! Holy Cow, the two, two inch cakes without anything done to them are already 4" tall when stacked. What do you guys do to get a 4" tier? Can you follow this? Does it make sense?