Ingredients

• 2  12x2-inch round baking pans
• 2  10x2-inch round baking pans
• 2  8x2-inch round baking pans
• 2  6x2-inch round baking pans
• 10  two-layer-size white cake mixes
•   Champagne
• 21/2  recipes Royal Icing, below
•   13x1/2-inch round wooden board
•   10-, 8-, 6-inch round pieces of 1/4-inch-thick clear Plexiglas
• 1  recipe Hazelnut Buttercream, below
• 6  recipes Creamy White Frosting, below
• 6  24-oz. pkgs. fondant
•   Large decorating bag fitted with coupler, #18 and #21 star tips, and #2 writing tip
•   Edible pearl dragées
• 12  white plastic dowels
•   Swan cake topper

Directions

1. Prepare cake mixes one or two at a time, according to package directions, substituting Champagne for the water. For bottom tier, divide 4 mixes between two 12-inch baking pans. For next tier, divide 2-1/2 mixes between two 10-inch baking pans (use remaining batter for cupcakes). For next tier, divide 2 mixes between two 8-inch pans. For top tier, divide 1 mix between two 6-inch pans. Bake 12- to 10-inch cakes in a 325 degree F oven for 55 to 65 minutes. Bake 8-inch cakes for 50 to 60 minutes and 6-inch cakes for 45 to 55 minutes. Cool, wrap, and freeze.

2. At least two days before decorating the cake, prepare the letters H, E, and A. Make a computer printout of an Old English or script font in letters 1-1/4 inches tall. Place waxed paper over the printouts and pipe the letters onto the waxed paper using Royal Icing and a #2 writing tip. Let dry.

3. To assemble tiers, stack 12-inch cakes on the wooden board, lightly spreading Hazelnut Buttercream between cakes. Repeat with remaining tiers, stacking on Plexiglas pieces. Frost sides and tops of all tiers with Creamy White Frosting. Apply fondant to top and sides of each tier.

4. All decorative piping is done with Royal Icing. To decorate, divide the 12-inch tier into eight sections and the 6-inch tier into four sections. Pipe a C-scroll in each section using a #18 star tip. While the icing is still soft, add pearl dragées. Decorate other layers with a shell boarder and pearl dragées.

5. Insert plastic dowels into the bottom three tiers to support the stacks. Stack tiers on-site. Apply "Happily Every After" to the top three tiers with Royal Icing using premade H, E, and A letters. Pipe the remaining letters with the writing tip. Pipe a border at the base of each tier using Royal Icing and a #21 star tip; add pearl dragées as desired. Place the swan on top of the cake. Makes 100 servings.

Royal Icing:In a medium bowl combine 3 tablespoons meringue powder; one 16-ounce package powdered sugar, sifted; 1 teaspoon clear vanilla; 1/2 teaspoon cream of tartar; and 1/2 cup warm water. Beat with electric mixer on low speed until combined; beat on high speed for 7 to 10 minutes or until very stiff. Cover with plastic wrap and refrigerate. Makes 3 cups.

Hazelnut Buttercream:In a heavy medium saucepan combine 1 cup sugar and 1/4 cup water. Bring to boiling; remove from heat. Gradually stir about half of the mixture into 6 beaten egg yolks. Return mixture to saucepan. Bring to a gentle boil; reduce heat. Cook and stir 2 minutes. Remove from heat. Stir in 2 tablespoons hazelnut liqueur and 1-1/2 teaspoons vanilla. Cool to room temperature.
In a large mixing bowl beat 1-1/2 cps unsalted butter with an electric mixer on high speed until fluffy. Add cooled sugar mixture; beat until combined. If needed, chill until spreading consistency. Makes 3 cups.

Creamy White Frosting:In a mixing bowl beat 1 cup shortening, 1-1/2 teaspoons clear vanilla or regular vanilla, and 1/2 teaspoon almond extract with an electric mixer on medium speed for 30 seconds. Slowly add 2 cups sifted powdered sugar, beating well. Beat in 2 tablespoons milk. Gradually beat in 2-1/2 cups sifted powdered sugar and 1 to 2 tablespoons milk to reach spreading consistency. Makes about 3 cups.