I just finished baking the cakes for a wedding thursday, and I (being lazy) was wondering if you all torte you wedding cakes? I baked and leveled each tier to have your basic two 2" tall cakes (total of 4" per tier).
So, I was wondering if you all torte again, so that instead of just 1 layer of filling/frosting there will be 3. Is it just to preference?
The reason I am asking this is because I am going to drop off the cake to the family thursday afternoon and they are going to drive it 2 more hours to the place where the wedding will be held. We have had many discussion about the dangers of traveling with the cake, but they really wanted me to make it so I agreed. I am using the sps system, and it is just 3 smaller tiers (6,9,12) but I was wondering if I leave it with just the 1 layer of filling/frosting if it will help make it even more stable.
Sorry to ramble. Any advice would be so appreciated! Thanks! Breanna
I bake in a 3 inch pan, so I always torte. Sometimes 1" layers, sometimes just cut it in half. It depends on my mood.
Theresa 
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