I have a question......I use 2" cake pans, I bake the cake, then I cut the top off to level it. Then I cut the cake in half to make 2 layers, but I notice my layers are very thin. Should I not cut it in half? To make a bigger size cake ( 12" round) should I just level it by cutting off the top and make 3 of these for a 3 layer cake? Or just make 2 , cut them in half and make it a 4 layer? Any advice??

I normally bake two 2" tall cake rounds. I torte each one in half and put aside one of the layers so I use 3. Then put filling between each layer (you end up with two layers of filling). Once the cake is iced it'll measure 4".

Really, the standard is anywhere between 4" and 6" high. The amount of times you torte the cake is up to you. Some people leave the layers at 1/4" thick and do a lot of them. It all depends on the cake and the style.

However, At a minimum, the cake should be 4" high. And, I can't picture most cakes having more than two inches without some sort of filling.

Thank you, so I guess I am doing it correct, I always make the cake after being iced 4" high.