How many layers do you have in each tier of a wedding cake - 4 layers cake with 3 layers filling/buttercream or 2 layers of cake with one layer of filling/buttercream in the middle?
I'm making a 3 tier wedding cake for the first time and am afraid 4 layers of cake per tier will make it unstable? The layers will be filled with swiss meringue.
Have I misunderstood what you have in mind?
Oh yes, there's a typo! I meant to say that each pan was 2" high and since I wouldn't fill the pan to the top, each layer would be just under 2". I agree, a 6 inch cake slice is massive, although I have seen a cake with 12" high tiers - needless to say, some unconventional slicing!
Thanks for your advice! My friend's mom is going to lend me her 4 inch deeps pans, so I think I will go with your suggestion and make 3" cake and torte it twice. "Torte," that's the word I was looking for.
Thank you everyone!
Where I work, I cut a lot of wedding cakes and I've found that the cakes that are just 2 way too thick layers of cake with only one layer of filling tend to fall apart when slicing and serving. There's just not enough support in those two giant layers to hold the piece together. Every cake is different though.
When I do my cakes I always do at least 3 layers of cake. This adds stability and support for the whole piece, making it easier to cut and serve. Each layer is about 3/4 inch tall to 1" tall and the filling varies depending on if I'm doing 3 layers of cake or 4. But I always shoot for at least 4" in height either way.
I wouldn't recommend doing a single layer of cake within a tier taller than 2". The piece, when cut, just caves in on itself.
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