Wedding Cake
To bake cake: Heat oven to 350° (mod.). Grease and flour three layer pans. Use 12″ layer, 9″ layer, and 6″ layer—1½″ deep. Make 2 pkg. Betty Crocker White Cake Mix. Increase mixing time 1½ times. Divide batter among pans—about ½″ deep in each. Bake 12″ layer 30 to 40 min. Cool in pan. Refrigerate other two layers until 12″ layer is done. Bake 9″ layer near rear of oven 30 to 35 min., 6″ layer near front 25 to 30 min. Repeat above directions, using two more pkg. white cake mix, making a total of 6 layers.
To assemble cake: Make 2 pkg. Betty Crocker Fluffy White Frosting Mix. Put two 12″ layers together with frosting on serving plate. Frost sides and top. Place 9″ cardboard circle on top; then the 9″ layers put together with frosting. Make 2 more pkg. frosting mix. Frost sides and top of 9″ layers. Place 6″ cardboard circle on top. Repeat with 6″ layers. Mix another pkg. frosting mix. Make four times amount Decorator Icing ([p. 9]), using vegetable shortening instead of butter.
To decorate cake:
1 Make scroll design for border around top and base of each layer, using #96 flower tip.
2 Make swag design around layers, using #68 leaf tip in overlapping motion.
3 Decorate top layer with lily-of-the-valley flowers and stems with #4 writing tip. Add leaves with #68 leaf tip.
4 Make roses ([p. 10]) and place around cake.
5 Select a special decoration for top of cake, such as bride and groom, lovebirds, wedding bells, or ribbon.
To serve cake: Remove top tier. Cut vertically around and through the center tier at the edge of the 6″ cardboard round. Cut slices of cake and serve. Remove the cardboard. Cut remaining round of cake in wedge-shaped pieces. Cut bottom tier the same way, using the 6″ cardboard round as guide for cutting center of cake. Serves about 70.
More fun with Frosting Mixes
Quick Homemade Candies
Ribbon Fudge
Make fudge as directed on pkg. using 1 pkg. Betty Crocker Chocolate Fudge and 1 pkg. Betty Crocker Peanut Creme Frosting Mix. Pour into buttered 8″ sq. pan, in two layers. Makes 64 1″ pieces.
Crunchy Peanut Balls
Make fudge as directed on Betty Crocker Peanut Creme Frosting Mix pkg., adding 2 tbsp. instant coffee. Stir in 1½ cups toasted coconut after cooking. Drop with teaspoon onto waxed paper. Let set.
Fudge Almond Clusters
Make fudge as directed on Betty Crocker Chocolate Fudge Frosting Mix pkg. Add 2 cups whole toasted almonds. Drop with teaspoon onto waxed paper. Allow to set until firm, or chill.
Marshmallow Malt Fudge
Make fudge as directed on Betty Crocker Chocolate Malt Frosting Mix pkg. Stir in 1 cup miniature marshmallows and ½ cup chopped nuts. Pour into buttered 8″ sq. pan. When set, cut into 32 pieces.