1. Heat oven to 350'. Grease bottom only of round pan, 10 x 2 inches, with shortening. Make 1 cake mix as directed on package, using 1 1/4 cups water, 1/3 cup oil and 3 egg whites. Pour 3 1/4 cups batter into pan. Reserve remaining batter covered in refrigerator. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Run knife around side of pan to loosen cake remove from pan to wire rack. Cool completely, about 1 hour.
2. Grease bottom only of 1 round pan, 6 x 2 inches, and 1 round pan, 14 x 2 inches, with shortening. Make 2 cake mixes as directed on package, using 2 1/2 cups water, 2/3 cup oil and 6 egg whites. Pour 1 cup batter into 6-inch pan and 6 cups batter into 14-inch pan. Reserve remaining batter covered in refrigerator. Bake 6-inch layer 28 to 33 minutes, 14-inch layer 25 to 30 minutes, or until toothpick inserted into the middle comes out clean. Cool 15 minutes. Run knife around sides of pans to loosen cakes remove from pans to wire rack. Cool completely, about 1 hour.
3. Make remaining 2 cake mixes as directed on package, using remaining 2 ½ cups water, 2/3 cup oil and 6 egg whites. Repeat above process for baking one each 10 x 2-inch, 6 x 2-inch and 14 x 2-inch layer, using cake mix batter and reserved batter (stir before using). Each tier of weeding cake will consist of 2 layers, making a total of 6 layers. Tops of layers should be flat for ease in stacking slice off rounded tops if necessary.
4. Place one 14-inch cake layer on large round plate, mirror or aluminum-foil covered cardboard, 16 inches in diameter. Frost top of cake layer with 1 cup frosting top with remaining 14-inch layer. Frost side and top with 3 cups frosting.
5. Cover 10-inch cardboard circle with aluminum foil place on first tier. Place one 10-inch cake layer on cardboard. Frost top of cake layer with 2/3 cup frosting top with remaining 10-inch layer. Frost side and top with 2 cups frosting.
6. Cover 6-inch cardboard circle with aluminum foil place on second tier. Place one 6-inch cake layer on cardboard. Frost top of cake layer with 1/3 cup frosting top with remaining 6-inch layer. Frost side and top with 1 cup frosting. Decorate as desired (see below). Store loosely covered at room temperature.
Decorating the Cake
Place 2 cups frosting in decorating bag with star tip. Pipe shell border around top edge and base of each tier. Decorate as desired using remaining frosting (see Fabulous Frosting and Glazes: BETTY'S BAKING SECRET: All 'Dec'ed' Out). Top with fresh flowers if desired.
High Altitude (3500 to 6500 feet): Bake 10-inch rounds 30 to 35 minutes, 6-inch rounds 28 to 33 minutes and 14-inch rounds 30 to 35 minutes.
1 Serving: Calories 215 (Calories from Fat 80) Fat 9g (Saturated 4g) Cholesterol 0mg Sodium 160mg Carbohydrate 31g (Dietary Fiber 0g) Protein 2g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 2% Iron 2%.
Betty's Tip: The photo of this elegant cake may inspire you to make the frosting from scratch, but if you want to keep it simple, you can use ready-to-spread frosting. To save even more time, measure ingredients ahead. Bake the cake layers the day before they are to be assembled, and store loosely covered at room temperature or bake them earlier and freeze.
Wedding Cake Servings Yields
Each serving measures 2 x 1 inch from a 2-layer tier 3 inches high.
Layer Round Square
6 inches 10 18
7 inches 15 --
8 inches 22 32
9 inches 28 40
10 inches 35 50
12 inches 50 72
14 inches 70 98
16 inches 100 128
18 x 12-inch -- 108
How to Cut a Round Tiered Wedding Cake
Use a thin, sharp or serrated knife. Insert knife into cake keeping point down and handle up. Slice, pulling knife toward you. If frosting sticks, dip knife in hot water or wipe with damp paper towel after cutting each slice.
1- Cut vertically through bottom layer at edge of second layer as indicated by dotted line1 then cut into wedges as indicated by dotted line 2.
2- Follow same procedure with middle layer by cutting vertically through second layer at edge of top layer as indicated by dotted line 3 then cut into wedges as indicated by dotted line 4.
3- Return to bottom layer and cut along dotted line 5 then cut into wedges as indicated by dotted line 6. Separate remaining layers (traditionally the top layer is frozen for the couple's first anniversary) cut as desired.
Baking Different Sizes
Layers other than sizes baked for Classic White Wedding Cake can be made. One package white cake mix makes about 4 1/2 cups batter.
Pan Size Amount of Batter Baking Time
6-inch round 1 cup 28 to 33 minutes
7-inch round 1 1/2 cups 28 to 33 minutes
8-inch round 2 cups 28 to 33 minutes
9-inch round 2 1/2 cups 28 to 33 minutes
10-inch round 3 1/4 cups 25 to 30 minutes
12-inch round 4 1/2 cups 25 to 30 minutes
14-inch round 6 cups 25 to 30 minutes
16-inch round 8 cups 25 to 30 minutes
18-inch half round 5 cups 25 to 30 minutes
15 x 11 x 2-inch sheet 6 1/2 cups 25 to 30 minutes
18 x 12 x 2-inch sheet 9 cups 25 to 30 minutes
From 'Betty Crocker's Ultimate Cake Mix Cookbook.' Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Oven 325º 350º 375º 400º 425º 450º
8' 15 16 17 18 19 20
10/5 11/5 11/6 12/6 13/6 14/6
10' 19 21 23 25 27 29
13/6 14/7 16/7 17/8 18/9 19/10
12' 23 25 27 29 31 33
16/7 17/8 18/9 19/10 21/10 22/11
14' 30 32 34 36 38 40
20/10 21/11 22/12 24/12 25/13 26/14
16' 34 36 38 40 42 44
22/12 24/12 24/14 27/13 28/14 30/14
Using this chart: The top whole number on the same row as the Dutch oven size is the total number of charcoal briquettes needed to achieve the desired temperature. The numbers below the whole number represent how many briquettes you need on top of the lid then the number of briquettes under the Dutch oven. So, in the case of an 8” Dutch oven, to get a temperature of 350° you need a total of 16 briquettes. Below the 16 you will notice the numbers 11/5. 11 is the number of briquettes for the top of the oven. 5 is the number of briquettes to go under the oven.
1-ring: If you make a circle of hot charcoal with all of the briquettes lying flat and touching each other, with spaces left out for the legs on the bottom rings, that is 'one ring'. The outside edge of the ring is lined up with the outside edge of the pot, top or bottom.
1/2-ring: A 'half ring' is the same size circle, but with every other briquette missing.
2- rings: is simply a second ring just inside the first, with the rings touching.
Full spread: means to put all the briquettes you can (one layer deep, lying flat) either under (very rare, except in frying) or on top of the pot. This ring technique is kind of self-correcting for the size of the briquettes used. If your charcoal has been burning for a while, the pieces will be smaller and will put out less heat. But, it will take more of them to make a ring, so you still get about the same temperature. Of course they won't last as long and the comparison is rough, but it's better than counting briquettes!
These cooking utensils were designed hundreds of years ago to cook food using coals from wood fires. Yes, of course you can cook with campfire coals, but the technique is beyond the scope of this booklet.
Most Dutch oven cookbooks tell you how many charcoal briquettes to put on the lid and how many under the pot. As mentioned above, the resulting temperature depends on the size, and brand of your charcoal, how long it has been lit, the wind, and even if it is sunny or shady (a black pot will cook 25 degrees hotter in the summer sun than in the shade). I have been able to cook almost everything there is to cook with just four temperatures...slow, medium, hot, and very hot. For a 12-inch oven, slow will have 1-ring on top, and 1 ring under the pot and be 300 +/- 25 degrees F. Medium is 1-ring under and 1-1/2 rings on top and is 350 +/- 25 degrees F. A hot oven is 1-ring under and 2-rings on top and is 400 +/- 25 degrees F, and very hot is 1 ring under and 2-1/2 rings on top and is 450 to 500 degrees F or so.
Notice with this method that you never change the number of rings under the pot. The exception is for frying or boiling, where I start with a full spread under the pot, and cook with the lid on with a few coals on top just to keep the heat in. Once it is frying or boiling briskly, take a few coals out from under the pot until it is cooking properly. Add some back if it slows down too much. The above directions were given for a 12-inch pot. For larger pots, you will need more charcoal on top to maintain the indicated temperatures, and less charcoal on smaller pots. Temperature is controlled partly by how much (percentage) of the lid is covered with charcoal. A 10-inch pot with 2 rings on top will be considerably hotter than a 14-inch pot with 2 rings on top. This is because two rings on top of a 10-inch oven covers a lot more of the lid (percentage wise) than two rings on a 14-inch pot. You will quickly learn to adjust the absolute amount of charcoal for different size pots.
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