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By Root 1027 0

useful tips. The suggestion in the recipe here to use plastic drinking straws as dowels to support the cake layers is something I learned from reading Rose’s book. Her method of turning the cake pan upside down on top of the bottom layer is useful for marking the spot that the next layer goes, too.

As always, when in need of baking advice or if you have questions on how to bake a wedding cake, check out the message board at www.cakemixdoctor.com.

A BASICAND BEAUTIFUL WEDDING CAKE

serves:

45

prep:

30 minutes

bake:

42 to 53 minutes

cool:

1 hour and 10 minutes

assemble:

3 hours

BE SURE TO LEAVE YOURSELF enough time to bake this celebratory cake. I’ve listed the supplies you’ll need on the next page. There are a few specialty items you’ll probably have to buy or borrow, and having the full list in one place should make figuring it out easier.

For the cake

Vegetable shortening, for greasing the pans

2 cups sifted all-purpose flour (see Notes), plus flour for dusting the pans

2 packages (18.25 ounces each) white or vanilla cake mix, plain or with pudding

2 cups granulated sugar

2 cups water

2 cups sour cream

2 whole large eggs

4 large egg whites

4 tablespoons vegetable oil

2 teaspoons pure vanilla extract

2 teaspoons pure almond extract

For the frosting

3 packages (8 ounces each) cream cheese, at room temperature

12 tablespoons (1½ sticks) butter, at room temperature

1 tablespoon pure vanilla extract

14 cups confectioners’ sugar, sifted

2 tablespoons meringue powder (see Notes)

Supplies

One 12-inch round cake pan, at least 2 inches deep

One 8-inch round cake pan, at least 2 inches deep

One 6-inch round cake pan, at least 2 inches deep

Large mixing bowls

Handheld electric mixer or restaurant-size stand mixer

2 large wire racks to cool the 12-inch layer on or 4 smaller racks that you can push together

Space in the fridge for the 12-inch, 8-inch, and 6-inch layers to chill after frosting

Parchment paper

3 cardboard cake rounds: one 12 inches in diameter, one 8 inches, and one 6 inches (see Notes)

Double-sided tape or masking tape

15 to 16 inch round cake plate or cake base

Plastic drinking straws

Pastry bag with #4 or #10 and small star tips

Edible pearl beads (French dragées, size #5)

Candied violets (optional)

Fresh flowers of your choice (see Notes)

Florist’s wire, or 1 twist tie

Recipe Reminders

MADE FOR

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PREP NOTES

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DON’T FORGET

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SPECIAL TOUCHES

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1. Make the cake: Place a rack in the center of the oven and preheat the oven to 325°F. Generously grease and flour the side of each of the cake pans. Shake out the excess flour. Lightly grease the bottoms of the pans. Cut a round of parchment paper to fit the bottom of each cake pan and press these rounds into the bottom of the pans. Set the pans aside.

2. Place the cake mix, flour, and granulated sugar in a large mixing bowl and toss with a large wooden spoon to combine. Set the bowl aside.

3. Place the water, sour cream, whole eggs, egg whites, oil, 2 teaspoons of vanilla, and the almond extract in a very large mixing bowl and beat on low speed with an electric mixer until the egg yolks are incorporated, 15 seconds. Add the cake mix mixture, about 3 cups at a time, beating on low speed until just incorporated, about 15 seconds each time. When all of the dry ingredients have been added, increase the mixer speed to medium and beat