Three Tier Wedding Cake
Colored cake decors, candied cherries, crystallized violets, angelica and round wafer cookies
Generously grease a 10-inch (25-cm), a 7-inch (18-cm) and a 5-inch (13-cm) cake pan.
Line each pan with waxed paper; grease paper.
Preheat ovento275°F (135°C).
To make cake, prepare according to recipe for Traditional Wedding Cake.
Bake cakes, checking smallest cake after 21-1/2 to 3 hours, middle cake after 3 to 4 hours and largest after 4-1/2 to 5-1/2 hours.
Test each cake with a skewer.
If necessary, bake a little longer.
Let cool a short while in pans, then turn out cakes onto racks to cool completely.
Remove lining paper from cooled cakes and wrap in foil; keep 3 to 4 weeks.
To frost cake, beat egg whites in a large bowl until frothy; brush a little beaten egg white over surface of cakes.
Gradually beat powdered sugar and lemon juice into remaining egg whites to make a firm frosting.
Cover tops and sides of all 3 cakes with frosting, reserving about a third for decoration.
When frosting is completely set, place cakes one on top of the other to make tiers.
To decorate cake, place reserved frosting in a pastry bag fitted with a small fluted nozzle and in a small baking parchment pastry bag, page 16.
Using the illustration as a guide, decorate cake with piped frosting, colored cake decors, candied cherries, crystallized violets and angelica.
Cut some of the wafer cookies into fourths and cover thinly with frosting.
Use to decorate second tier of cake as illustrated.
Place 3 frosted wafers on top of cake to form a crown and decorate.