How Many Layers?

Decorating By lillyanne Updated 14 Aug 2014 , 10:42pm by lillyanne

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lillyanne Posted 13 Aug 2014 , 9:44pm
post #1 of 6

Being new to baking I am wondering is it best to make cakes with 2 thick layers or do people tend to prefer 3 or 4 thinner layers with more filling? Or as a baker is there advantages/disadvantages of one way or the other in terms of torting, filling achieving straight edges, covering with fondant etc? Many thanks

5 replies
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-K8memphis Posted 13 Aug 2014 , 10:44pm
post #2 of 6

Ai think it's definitely a greater degree of expertise/difficulty, takes more time, uses more filling, makes a prettier, tastier serving -- i think it's the mark of a mature cake veteran -- when i started i had two big layers, sometimes two skinny layers :) maybe one of each :)

so i think it should be the goal of every caker to be able to pipe a rose, fondant and smooth ice a cake, do wired flowers and stack beautiful, fragrant, secure, multi-layered (3-4 or more layers) tier cakes-- these were some of my goals -- this to have a working basis of all 'round cake skills --

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-K8memphis Posted 13 Aug 2014 , 10:46pm
post #3 of 6

Athe advantage is in the eating of course as well as in the price you should be able to charge or the glow you get to bask in

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MKC Posted 13 Aug 2014 , 11:16pm
post #4 of 6

AWhen it's for a family gathering, I will make two layers of 1.5 inches with one layer 1/2 inch of buttercream.

When it's for a wedding or a formal event, I do four layers of cake 3/4 inch each with four layers of icing 1/4 inch each. Which gives me the perfect 4 inch cake. But for that I heavily rely on my agbay knife.

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KellyKSD Posted 14 Aug 2014 , 1:34am
post #5 of 6

I have started torting all my cakes (4 thin layers, with 3 layers of filling) for family and customers alike. I think people just think it has a nicer appearance, and you can't go wrong with more frosting/filling, IMO!!

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lillyanne Posted 14 Aug 2014 , 10:42pm
post #6 of 6

AThanks everyone. I think I will give the 4 layers a try. Had thought 3 but any cake I have made so far has been in 2 tins so to do a 3 layer cake would either 1 thick and 2 thin cake layers (which would look bad) or a waste of a layer ie torting both and only using 3 layers. I assume 3 layers would come from baking 1 deep cake? Not something iv tried yet :)

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