Directions (continued)
- #3 pastry tip in one bag and #5 pastry tip in the other. Place 1/2
- cup white frosting in bag with #3 tip and 1/2 cup pink frosting in
- the other. Cover remaining frosting with a damp cloth until ready to
- use.
- Trim two 13-in. x 9-in. cakes into 12-in. x 8-in. rectangles as in
- Fig. 1a; level tops. Cut an 8-in. x 2-in. strip off each, leaving
- two pieces (A). Cut each strip in half, forming four 4-in. x 2-in.
- pieces. As in Fig. 1b, attach two 4-in. x 2-in. pieces together
- lengthwise with white frosting to form a 4-in. x 4-in. pieces (B);
- repeat with two remaining pieces and set aside.
- Trim remaining 13-in. x 9-in. cake into a 12-in. x 7-in. rectangle as
- in Fig. 2; level top. Cut cake in half to form two 7-in. x 6-in.
- pieces (C); set aside.
- Level tops of 8-in. square cakes.
- Each frosted layer of the cake consists of two cake pieces with a
- lemon pudding filling in between. Place one piece A on a covered
- board; spread with pudding to with 1/2 in. of edge. Place second
- piece A on top; set aside. Repeat filling procedure for remaining
- layers (pieces B, C and 8-in. squares) and place on covered boards.
-
- For bottom layer, frost piece A with 3-1/2 cups white frosting. If
- desired, attach a ribbon across the corners of piece A (as shown in
- photo).
- For second layer, frost 8-in. cake with 2-1/2 cups pink frosting.
- With prepared bag of white frosting, pipe a continuous string,
- curving up, down and around so strings never touch or cross on cake.
-
- For third layer, frost piece C with 2 cups white frosting. With
- prepared bag of pink frosting, pipe dots 1/2 in. apart over entire
- cake.
- Frost piece B with remaining pink frosting. Add bow on top.
- For bottom three layers, cut a 1/4-in. dowel into five pieces the
- height of each layer. Insert dowels 1 to 2 in. apart in center of
- each cake to support the next layer. Carefully stack layers on a
- serving platter, working from largest cake to smallest. Decorate
- with ribbon and silk flowers as desired. Remove dowels before
- cutting each layer. Yield: 50 servings.
Editor's Note: Unfrosted cakes can be frozen for up to 6 months wrapped in foil. Frosting can be prepared 2 weeks ahead; store in refrigerator. Rewhip before spreading. Cake can be assembled 8 hours before serving.