has anyone ever tried baking individual layers ~ 1" thick (cookie pan) and stacking 3 - 4 of these rather than torting a 2 or 3 inch cake? I was thinking it might be sturdier. I know it is terribly inefficient but I am not a professional just a newbie trying to achieve crisp edges on a fondant covered cake.
I bake all of my layers individually. I use the 2 inch pans. I personally think it looks better and is sturdier. I tried torting once and the cake fell apart on me. I'll never do that again. Sure it takes double the time for baking but it is so worth in the end. My customers appreciate more cake as well.
My sister in law did that when she made a rainbow cake for her gay friend. She only has 1 8" pan and said it took forever doing all those layers, but it honestly looked AWESOME when it was cut into.
I alway bake in individual layers too. I like the idea of having that top and bottom "crust". I never have a problem with fillings seeping into my cakes. Not having to deal with milllions of cake crumbs is also a BIG plus for me!
I alway bake in individual layers too. I like the idea of having that top and bottom "crust". I never have a problem with fillings seeping into my cakes. Not having to deal with milllions of cake crumbs is also a BIG plus for me!
I dont' like that brown "crust" in the middle of my cakes but I sure could get into not dealing with all of those crumbs! 
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