How many Layers

I make cakes with three layers of cake, but that is purely because this is something I always have done. Don’t know whether it is easier with 2 thick layers, but I have seen them do that on the tv.

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.

Nearly all of my cakes have 4 layers of sponge (each about 1" high) with 3 reasonably thin layers of filling. I bake 2 sponges per tier and split each, making 4 layers. This works well for me and I think the cake looks far prettier when cut if there are a few layers in each tier. :-)

Thanks guys. Good point about the flavour and support Chris. Mandy when you say 3 layers does that mean that u bake just 1 deep cake? I just automatically think of cakes being baked in 2 tins :)
Sounds good julia. I mite try that the next time :)

I bake each layer separately and take the top off to level it, but am thinking of baking a deep cake and layering it, to see what that is like instead.

Generally I make my cakes 4" high… baked in at least 2 layers, but depending on flavour, sometimes 3 or 4 layers.
For my 6" high cakes… at least 3 layers.
As a hobby baker, I do not have a lot of cake tins, so this is a consideration…
A 4" high cake with 4 layers… I generally bake in 2 tins, and cut to make 4… to save having to bake in 2 separate batches.

oh, and since I got myself a cake wire to cut the layers and level the tops, life became a lot easier (would love an Agbay but really can’t afford one and my wire does the job really well) :-)