Simple Tiered Wedding Cake
This sponge cake is delicious & relatively easy to make. You'll need a 5-quart heavy duty mixer to whip up two separate batches of batter. Bake the 12" layers first, then prepare the second batch of batter, and bake the 10 & 8" layers. It's important to make the batter in separate batches; otherwise the baking powder would lose it's leavening power while waiting to go in the oven. If you take your rime & follow the directions carefully, this cake is a snap to make. 

Cake Batter: (one recipe, make twice)

10 whole eggs...........................1/4 t. salt

5 egg yolks................................2-1/2 C. sifted cake flour

1-1/4 C. sugar...........................1 t. baking powder

Sugar Syrup:

2-1/4 C. water

1-1/4 C. sugar

3 T. Grand Marnier liquor

Coated Almonds:

2 lb. sliced almonds

2 egg whites

4 C. sugar

Grand Marnier Buttercream:

8 egg whites, at room temperature..........4-1/2 C. butter, softened

2-1/2 C. sugar.......................................1/4 C. Grand Marnier

pinch salt

Decoration:

Miniature roses

Baby's breath

To make tiers:

1) Position rack in center of oven; preheat to 350°. Grease 2- 12 X 2" round cake pans; line with waxed paper; grease again & dust with flour.

2) In the 5 quart bowl of a heavy-duty mixer, combine eggs, yolks, sugar & salt. Set bowl over hot, not simmering, water; and whisk eg mixture constantly until sugar dissolves & mixture is lukewarm.

3) Transfer bowl to electric mixer; beat on highest speed until mixture is cool & increases in volume (about 5 minutes).

4) In the meantime, combine flour & baking powder & sift once. When egg mixture is ready, remove bowl from stand. Sift dry ingredients over egg mixture in four or five additions, folding gently but thoroughly after each addition. pour batter into prepared pans, dividing equally. Tilt pans in one direction to form a thin coat of batter on inside wall of each pan. Gently tap pans on work surface two or three times to remove any large air bubbles.

5) Bake 35 to 40 minutes, or until center of cake spring back when lightly pressed. Remove pans to wire racks. Run a knife around edges of layers to loosen; invert immediately onto a wire rack & carefully peel off waxed paper. Place paper loosely on layers & invert onto other racks; finish cooling right side up. Cool completely; wrap in plastic & refrigerate overnight.

6) Position 2 racks to divide oven into thirds. Prepare two 10 x 2" cake pans & two 8 x 2" pans as directed in step one. Prepare batter exactly as described in steps 2-4. There will be enough batter to fill each pan a little more than half full. Tilt pans in one direction to form a thin coat of batter on inside wall of each pan. Gently tap pans on work surface tow or three times to remove any large air bubbles.

7) Bake 25 to 30 minutes, or until center of cake springs back when lightly pressed. Follow removal & cooling instructions described in step 5.

To make sugar syrup:

In a large saucepan, combine the water & sugar; bring to a boil over medium heat, stirring occasionally. Remove from heat; stir in Grand Marnier. Cover; store at room temperature.

To make coated almonds:

Place sliced almonds in a pan large enough to hold them in a layer no more than 1" deep. Pour on enough egg white just to dampen. Toss sugar over nuts & stir until sugar clings to nuts evenly. Bake in a preheated 325° oven for about 30 minutes, stirring every 5 minutes. When done, nuts will have a coating of sugar clinging to them.

To make buttercream:

1) In the 5 quart bowl of a heavy-duty mixer, combine egg whites, sugar & salt. Set bowl over hot, not simmering, water & whisk mixture constantly until white, creamy & hot to the touch. Rub a small bit of the mixture between your thumb & forefinger to make sure that sugar crystals are completely dissolved.

2) Transfer bowl to electric mixer stand; beat mixture at medium-high speed until it is cool & thick (about 15 to 20 minutes). Add butter, 1 Tablespoon at a time, beating after each addition until each piece is incorporated & frosting is thick & smooth. Beat in Grand Marnier.

To assemble separate tiers:  

Put a dab of buttercream in the center of an 8" cardboard circle  & place one 8" cake layer on top, bottom side down. Using a pastry brush, brush layer with sugar syrup. Spread 3/4 C. buttercream on layer; place second 8" layer on top of buttercream, bottom side up. Brush with sugar syrup. Assemble 10 & 12" layers, using a 10" cardboard circle & a 12" cardboard circle, respectively, as described above. Use 1 C. buttercream to fill the 10" layer & 1-1/4 C. for the 12" layer.

To frost cakes:
(Note: a large, angled spatula works best)

1) Set first cake to be frosted on a cake turntable or an inverted cake pan of the same size. Using a metal spatula, frost sides & then top with a thin layer of buttercream to help seal any loose crumbs. Refrigerate 5 minutes to harden.  Apply a second, thicker layer to cake. To smooth top, hold cake spatula upright on edge of cake; pull spatula toward you, straight across cake. Return excess icing to bowl.  Smooth sides by holding spatula upright, with tip a t base of cake. To achieve a super-smooth finish, place spatula in very hot water for 1 minute & wipe off moisture. Set blade flat against top of cake & slowly spin cake around. Heat spatula once again; wipe off. Hold flat against side of cake; spin to smooth entire side. Repeat procedure with remaining cakes.

2) Gently press some of the coated almonds into sides of each cake so that sides are completely covered. Remaining almonds will be used later to cover tops of cakes.

To assemble finished cake:

To stack layers, start by placing the 12" cake on a 14" serving platter. Center an 8" cardboard cake circle on cake to define a circle. Remove & insert six wooden dowels (or drinking straws), cut to height of cake, along inside edge of circle. Carefully stack the 10" cake on top, centering it. Press a small plate (4 or 5" in diameter) on top of the 10" cake, centering it, to define a circle. remove plate & insert 3 dowels, cut to height of cake, inside circle. Carefully stack the 8" cake on top, centering it. Sprinkle an even layer of sugared almonds over top of cake.

Decorate base of each cake with miniature roses & bay's breath, or flowers of your choice.

Yield: One 3-tiered cake, or 50 to 55 servings (Tracy's note: Going by the Wilton serving guide, a 12", 2-layer cake should yield 56 servings; a 10", 39 servings; and an 8", 25 servings) 

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