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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.

1. Wedding Cake Recipes Using Cake Mixes
2. Betty Crocker Wedding Cake Instructions

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. 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.

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.

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. 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. 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.

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Each tier is made up of 3 layers of cake. To make first set of 6-, 8- and 10-inch layers, in large bowl mix 2 cups of the flour, 1 3/4 cups granulated sugar, 1/2 cup butter, 1 teaspoon of the baking powder, 3/4 teaspoon of the baking soda, 1 teaspoon salt, 1 cup of the buttermilk, 2 teaspoons of the vanilla and 3 of the eggs. Beat with electric mixer on low speed 30 seconds. Beat on high speed 3 minutes. Spread about 3/4 cup batter in 6-inch pan, about 1 3/4 cups batter in 8-inch pan and about 2 1/2 cups batter in 10-inch pan.

Assemble and Decorate: Place about 1 tablespoon frosting on cake plate where first cake layer will be placed to keep cake from sliding on tray. Place one 10-inch layer, top side up, on tray. Spread top with thin layer of frosting. Place large round decorating tip in decorating bag; fill with frosting.

Pipe around top inside edge of cake layer, forming thick frosting border about 3/4-inch high. Spread 1/4 cup blackberry preserves over top of cake inside frosting border. Top with second layer 10-inch cake layer, top side down. Spread with thin layer of frosting. Pipe border on inside edge of cake. Spread about another 1/4 cup blackberry preserves over top of cake.

Wedding Cake Recipes Using Cake Mixes

Top with third 10-inch cake layer, top side down. For 6-inch and 8-inch tiers, make cardboard round to place cake tiers on by placing bottom of cake pans on cardboard; trace around pan edge. Cut out with scissors. For 6-inch tier, place small amount of frosting in center of 6-inch cardboard round to hold cake in place. Place one 6-inch cake layer, top side up, on cardboard. Spread top with thin layer of frosting.

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Betty Crocker Wedding Cake Instructions

Pipe frosting border around top inside edge of cake. Spread about 2 tablespoons of preserves over top of cake inside border. Top with second 6-inch cake layer, top side down. Frost top with thin layer of frosting. Pipe border around top inside edge of cake.

Spread about another 2 tablespoons of preserves over top of cake inside border. Top with remaining 6-inch cake layer, top side down. Repeat for 8-inch tier using 8-inch cardboard round, 8-inch cake layers and about 3 tablespoons preserves between layers. For a stacked cake where tiers are placed directly on top of one another, each tier will need to be supported by several dowel rods.

To mark where to place the 8-inch tier on top of the 10-inch tier, center 8-inch cake pan, turned upside down, on top of 10-inch tier and gently press to make imprint; remove pan. Insert 1 dowel rod in center of 10-inch tier, straight down to tray. Mark rod with exact height of tier; remove rod. Cut 7 more rods to marked length. Insert rods into 10-inch cake tier, spacing evenly 1 1/2 inches apart within imprinted outline on 10 inch tier.

Place 8-inch tier on top of the 10-inch tier.