I'm getting ready to start on a wedding cake this weekend. While surfing the web for tricks and tips I watched a video of a gal that did not slice her cakes in half before she stacked them.... so I dug a little deeper and watched a couple more videos and noticed that most of the videos people had very tall cake pans and they instructed you to measure at 2 inches to divide the cake to layer..... well... my cake pans are pretty shallow and most of the time are only about 2 inches..... I have always divided them..... some trouble with the larger pans with some trouble. I would LOVE to hear someone tell me that they do not split their 2 inch cakes and just fill,stack and frost them! Would make my life so much easier! LOL but I'm worried that there will be too much cake and not enough frosting? Although.... and maybe I'm using too much filling.... most of my cakes have been kind of mushy in the middle and it usually just falls apart.... so maybe if I don't split the 2 inch cakes it will hold up and people might actually get a "slice" of cake instead of a pile of crumbs and frosting?
Any helpful hints? Expert advice? Warnings?
Thanks fellow cakesters =)
My goal is to have each tier be a little over 4 inches tall =)
I have the "tall" cake pans (once stacked, about 4" tall), and seldom torte my cakes. I will do it if the person that I'm making the cake for wants more frosting, otherwise I don't.
The only time I've had any issue with the middle "bulge" is when I didn't fill the cake pan as full as I should have and once finished baking, didn't trim enough off to level (the two layers stacked on top of one another looked like an hourglass) and filled this gap in with butter cream. Once it was all stacked...the weight of the upper tiers must have smooshed the butter cream out of the center! That's my guess anyway!