Ingrients & Directions


6 c Cake flour
1 1/2 tb Baking powder
1 1/2 lb Unsalted butter; room
-temperature
4 1/2 c Sugar
9 Eggs
1 1/2 c Milk
1 1/2 tb Vanilla; grated lemon zest
-or orange zest

-SUGAR SYRUP-
1 c Water
1 c Sugar
1 tb Vanilla; grand marnier, or
-lemon juice

Note: This recipe will make a 14-inch, a 9-inch, and a 6-inch cake layer,
each less than 2 inches high. To serve 100 people, the recipe needs to be
made twice so that you will have two of each layer.

Preheat oven to 350 degrees.

Spray a 14-inch, 9-inch and 6-inch layer cake pans with vegetable cooking
spray. Let rest upside down for a few minutes and spray lightly again. Cut
a cardboard circle for each size. Cut a 1-inch square out of the center of
the 9-inch circle and the 6-inch circle.

Sift together the cake flour and baking powder. In a large bowl beat the
butter and sugar until fluffy. Beat in eggs one at a time. Continue until
all of the eggs are incorporated. Combine the milk with the vanilla and any
optional zests. On low speed, alternate adding one third of the flour
mixture and one third of the milk to the butter mixture, beating until they
are completely incorporated. Repeat with remaining mixtures, one third at a
time until all ingredients are well mixed.

Fill the cake pans less than 1/2 full. Bake for 30 to 40 minutes or until a
tester inserted into the center of each layer comes out clean. The largest
layer will take the longest to bake.

For the sugar syrup, cook sugar and water over high heat until mixture
boils and becomes clear, or in a microwave, cook sugar and water on high
heat for 3 minutes, or until clear. Add flavorings. When cakes are cool,
remove from the pans. Clean, dry and spray pans again and make another
batch of cakes. When all cakes are baked and completely cool brush each
layer with syrup. Between the two layers of each size spread jam or
buttercream. You will have 3 cakes, each with two layers. Place each cake
on the appropriate sized cardboard circle and insert three short dowels in
each of the larger two cakes to support the cakes on top. Frost with
buttercream, glaze with white chocolate, or drape with rolled fondant and
chill or freeze if not previously frozen. Place the 9-inch cake on the
center of the largest cake. The 6-inch cake tops that. Cut a dowel the
height of the cakes less 1/2-inch. Shove the dowel through the center of
the whole stack of cakes until it is beneath the top of the highest tier.
Decorate as desired.

Cakes can be well-wrapped and frozen when completely cooled, before
brushing them with sugar syrup. Thaw, brush with syrup, fill and frost
another day.

EDIBLE FLOWERS FOR DECORATING

Apple blossoms Tuber begonias Borage Calendula Carnations Chive Blossoms
Chrysanthemums Cymbidiums Citrus blossoms Cornflower Daylily Dianthus Elder
flower English daisies Fuchsia Gardenia Geraniums Hibiscus Hollyhock
Honeysuckle Hyssop Iceland poppy Lavender Lilac Lemon verbena Marigold
Nasturtiums Passion flowers Roses Petunias Safflower Sunflowers Tulips
Pansies Violets Yucca Zucchini Blossoms


Yields
1 Servings

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