Ace Of Cakes...1-1/2" Layers??

Decorating By cakebaker1957 Updated 3 Mar 2010 , 3:39pm by Lee15

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cakebaker1957 Posted 23 Feb 2010 , 8:45pm
post #1 of 5

Hey i was wondering about the cakes that Duff uses, It looks like there about 1 1/2 in thick, Does anyone make theres this way? I was thinking you wouldnt have to torte them. just lay the icing to them, Would be a lot easer for me anyway , I hate to torte big sizes, Just my thought, Does anyone know if the use thinner pans or just not fill them up very full.

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Debi2 Posted 3 Mar 2010 , 6:03am
post #2 of 5

So glad you asked this question....I was wondering the same thing!

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Chippi Posted 3 Mar 2010 , 6:18am
post #3 of 5

A lot of support systems are 4" so that would not be good. They would be nice for sheet or a simple 1 tier cake because of the torting. I am going to have to watch him more often. icon_smile.gif


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JustToEatCake Posted 3 Mar 2010 , 3:36pm
post #4 of 5

Toba's book says she does 1"-1.2" by baking all her cakes in 3" or 4" pans and torting them. She uses lollipop sticks for stacking. If you don't have to stick to exactly 4" then I think it's a pretty good idea if you don't like torting.

I could be mistaken but I think Linda Mcclure does it also (bakes to layer).

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Lee15 Posted 3 Mar 2010 , 3:39pm
post #5 of 5

You can definitely bake thinner layers and you don't have to torte. Try baking in a sheet pan then you will nice flat layers.

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