I bake my chocolate cakes in 2 layers and then tort them to 4. Other cakes, I bake in 3 layers and stack them as is. My cakes don't have domes.
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I usually torte my cakes so that I have 4 - 1 inch layers. I just like the way the cake looks when it is cut. Plus I find I get a slightly taller cake with the 4 layers since I am adding more filling (3 layers of filling as opposed to one) which I prefer as well.
But it definitely isn't necessary if you don't want to deal with it.
For a regular cake, I always tort my layers. I like the ratio of frosting to cake. For carved cakes, I do not tort because I want as much stability as possible and I feel it would be less sturdy with more frosting.
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