Happily Ever After White Champagne Wedding Cake By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 12, 2012 Print Share Share Tweet Pin Email Bake Time: 45 mins Servings: 100 Jump to Nutrition Facts 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 2 ½ Royal Icing (see recipe below) 13x1/2-inch round wooden board 10-, 8-, 6-inch round pieces of 1/4-inch-thick clear Plexiglas 1 recipe Hazelnut Buttercream (see recipe below) 6 recipes Creamy White Frosting (see recipe below) 6 24 ounce package 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 Royal Icing 3 tablespoon meringue powder 1 16 ounce package powdered sugar, sifted 1 teaspoon clear vanilla ½ teaspoon cream of tartar ½ cup warm water Hazelnut Buttercream 1 cup sugar ¼ cup water 6 egg yolks, beaten 2 tablespoon hazelnut liqueur 1 ½ teaspoon vanilla 1 ½ cup unsalted butter Creamy White Frosting 1 cup shortening 1 ½ teaspoon vanilla ½ teaspoon almond extract 4 cup powdered sugar 3 tablespoon milk Directions 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. 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. 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. 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. 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 sugar and cup water. Bring to boiling; remove from heat. Gradually stir about half of the mixture into beaten egg yolks. Return mixture to saucepan. Bring to a gentle boil; reduce heat. Cook and stir 2 minutes. Remove from heat. Stir in hazelnut liqueur and vanilla. Cool to room temperature. In a large mixing bowl beat 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 large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in remaining powdered sugar. Gradually add milk until frosting reaches a spreading consistency. Makes about 3 cups. Print Nutrition Facts (per serving) 695 Calories 23g Fat 120g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 100 Calories 695 % Daily Value * Total Fat 23g 29% Saturated Fat 6g 30% Cholesterol 20mg 7% Sodium 368mg 16% Total Carbohydrate 120g 44% Total Sugars 100g Protein 4g Calcium 80.8mg 6% Iron 2.2mg 12% Potassium 16mg 0% Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.