Prepare cake mixes one or two at a time,
according to package directions. For
the bottom tier, divide 6 1/2 mixes
between two 14-inch baking pans (use the
remaining batter from 1/2 mix for
cupcakes). For the center tier, divide 3
mixes between two 10-inch round baking
pans. For the top tier, divide 1 mix
between two 6-inch round baking pans.
Bake 14- and 10-inch cakes in a 325
degree F oven for 55 to 65 minutes; bake
6-inch cakes for 45 to 55 minutes.
2. To decorate the
cake, tint 8 recipes Creamy White
Frosting pale pink; leave 2 recipes of
3. To assemble the
first tier, stack 14-inch cakes on
wooden board, lightly spreading the
lemon or raspberry curd between cakes.
Repeat with remaining tiers, stacking
them on the Plexiglas pieces. Frost tops
and sides of all tiers with pink
4. Mark scallops
using the patterns (enlarged 200
percent) at left below. With a #3
writing tip and white frosting, pipe
cornelli lace (meandering unbroken
lines) within marked areas and over tops
of cakes. Outline edges of scallops with
a line of dots using a #5 writing tip.
5. Insert plastic
dowels into the bottom 2 tiers to
support the stacking. Stack the tiers
on-site. Pipe a border at the base of
each tier using pink frosting and a #12
tip. Decorate the cake with fresh
flowers as desired.