Sentimental Reason Wedding Cake

Bake Time:
45 mins
Servings:
100

Ingredients

  • 2 14x14x2-inch square cake pans

  • 2 10x2-inch round cake pans

  • 2 6x2-inch round cake pans

  • 11 two-layer-size white cake mixes

  • 10 recipes Creamy White Frosting (see recipe below)

  • Pink paste food coloring

  • 15x15x1/2-inch wooden board

  • 10-inch round and 6-inch round pieces of 1/4-inch-thick clear Plexiglas

  • Purchased lemon or raspberry curd

  • Large decorating bag fitted with coupler and #3, #5, and #12 writing tips

  • 8 white plastic dowels

  • Fresh edible flowers

Creamy White Frosting

  • 1 cup shortening

  • 1 ½ teaspoon clear vanilla or regular vanilla

  • ½ teaspoon almond extract

  • 4 cup powdered sugar

  • 3 tablespoon milk

Directions

  1. 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 frosting white.

  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 frosting. Mark scallops using the patterns (enlarges 200 percent). 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.

  4. 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. Makes 100 to 130 servings.

Creamy White Frosting

  1. 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.

  2. Beat 1 cup shortening, 1-1/2 teaspoons vanilla, and 1/2 teaspoon almond, lemon, or orange extract on medium speed for 30 seconds. Slowly add 2 cups sifted powdered sugar; beat well. Add 2 tablespoons milk. Gradually beat in 2-1/2 cups more sifted powdered sugar and enough milk (1 to 2 tablespoons) to make frosting spreadable. Makes about 3 cups.

Nutrition Facts (per serving)

616 Calories
29g Fat
86g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 100
Calories 616
% Daily Value *
Total Fat 29g 37%
Saturated Fat 7g 35%
Cholesterol 4mg 1%
Sodium 330mg 14%
Total Carbohydrate 86g 31%
Total Sugars 67g
Protein 3g
Calcium 10.1mg 1%
Iron 0.7mg 4%
Potassium 43mg 1%

*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.