I think torting is better for flavor/taste of a cake; but you must take more care in support (dowels, tea straws or what ever you use) when stacking layers. Example: semi-liquid fillings like jelly/jams tend to ‘shift’ more; so your icing/ganache needs to set up for holding those fillings in to prevent ‘buckling’ of your layers. I hope this makes sense. It really depends on what your customer prefers though.
Chris
