For an 8" round I use 2 pans and put 3 cups of batter in each pan. (according to teh Wilton Serving Chart) This gives me 2 layers approximately 2" tall each. Now mind you different flavors of cakes have different rises. Why, I do not know. A Chocolate Devil’s food cake will rise higher then a Key Lime cake and when I take my Key Lime out of the oven, it will shrink dramatically. (I think this is due to the acid from the key lime juice) Drives me crazy when I am making wedding cupcakes and the Key Lime cupcakes are half the height of the chocolate!)
Getting back to the cake…I then torte my cakes with my Agbay. I have the leveler set to just under 1". This tortes the cake into two layers just under 1" each. I then fill and stack and this gives me a layer that is approximately 4" tall with 4 layers of cake and 3 layers of icing.
In many cake decorating videos, the individual layers are not torted, only leveled on the top giving 2 layers of cake and 1 layer of icing between the layers. (Outer icing too) I hope this helps!
Psalm 127:1 Unless the LORD builds the house, the builders labor in vain.
