You mean when you torte the cake so that there are thinner layers and more filling layers? A few reasons. It looks nice when you cut it, you have more fillings so you can do more than one filling flavor if you want to, and with more filling people tend to complain less that the cake was dry, if the cake is dry ;) I'll torte cakes and do two layers of one flavor filling and one of the other to make it more interesting.
@Gmomof2 when I'm covering a cake with fondant, and there will not be the lovely outer coating of lots of buttercream;
that's when I torte and add the extra layers of buttercream inside of the cake. Then if they peel off the fondant they still have a nice perportion of cake and icing.
Torting and filling the cake allows everyone to have the right proportion of cake to filling/icing as MBalaska has stated. Also, it makes the cake look better imho :)
This is my first time in the forum and I want to say thank s for the quick replies (and for not commenting on my misspelling of the word tiers). I'm a home baker and I never know the term for this was torting. For years I've seen this being done but never tried it. I will do this with my next cake and am looking forward to the responses I get from family and friends. Now I know where to go for answers.
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