When you are enjoying your slice of cake, is it all about the cake or more about the filling for you?
Do your customers want their layers torted to gain more tasty bites of filling? Or do you find they want more tasty bites of cake and no torting is necessary?
Or do you torte generally for the height and presentation of the cut slices?
Of course it's about the marriage of both 
, just curious what YOU and your customers/family like....if it's the same or not.
I like to torte because I like filling or icing with every bite of cake, and I don't want to take huge bites to get it. 
I'm the opposite! 
I love the cake part and I take a bite of icing from the top or a little from the middle with my cake bite. It's all about the cake with a little bit of icing for me!
But you know what, that's probably because I am a buttercream filling preferred kinda gal! Fruity fillings are not my fave. I have kindergartner taste buds. 
I like torting, and I fill with fillings other than bc. I'm not a huge bc fan, so I'd rather have as little of it as possible...but fillings- now- I could eat that straight from the bowl! I also think it's much prettier to cut open a cake and see it torted and filled.
personally i'm all about the cake... but i don't even eat my own frosting.
But for everyone else i like to torte so i have 4-1" layers with 3 layers of filling. I find i get the best responses with that since they are getting a little bit of both in the bite and it's a little more even. Like someone else said you don't have to take a big bite to get the filling, cake and icing in one shot.
Oh good, I thought I was alone in the "it's all about the cake" dept! Do you not like frosting at all? What kind do you generally make?
I typically make an american buttercream. But also do ganache and fondant. I'm just not an icing kinda girl. I'll eat it sometimes with my cake, but i'd much prefer the cake. Thankfully my BF is like that too, so when i make cakes for home it's pretty easy, and we don't have to wait for it to cool completely!!
I'm with ya on eating the cake while still warm!! In fact, 95% of the time when I serve myself a slice of cake (already iced, usually) I warm it in the microwave for 9 seconds. Just enough to make the icing start to slide and get that fresh baked taste back. Yum!
Being from the UK i'm a bit confused by some of the phrases being used - what do you mean by fillings? do you not just fill with buttercream? And what is torteing? Sorry for my ignorant questions!
Not ignorant at all! Anything in between the cake layers is considered filling. I use buttercream between my layers 99% of the time or else it may be pudding/whipped cream mousse kind of thing. I don't care for the fruity fillings.
Torting the layer is when you slice one cake pan in half, horizontally. If you were to stack your two baked layers together after torting both of them once each, you would see 4 thin layers of cake with icing/filling in between them. Does that make sense?
Also, is buttercream different to frosting?
Buttercream is frosting. Or icing. Depends on what area of this country is naming it! American buttercream is generally room temperature butter or shortening or a combo of both plus powdered sugar (also known as icing sugar), flavoring and some kind of liquid ex. milk, water, creamer whipped together by a mixer. No cooking required, no eggs. 
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