You will need 8 batches of batter to complete the entire Tropical Wedding Cake; make up to 2 of them at a time, and combine them in the pans.

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Ingredients

Directions

  • Preheat oven to 325 degrees. Butter cake pans, and line each with a parchment-paper circle cut to size. Butter and flour parchment; set pans aside. Sift together flour and baking powder 3 times; set aside.

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  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar together until fluffy. Add egg yolks one at a time, beating until incorporated after each. Add flour mixture to egg mixture in 3 additions alternately with milk, starting and ending with flour.

  • In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites with salt until stiff but not dry. Mix 1/4 of the whites into the batter, and then fold in remaining whites.

  • Pour the batter into pans (see batter amounts and baking times, under ingredients). Bake until tops are golden brown and a tester inserted into centers comes out clean. Cool cakes in pans for 20 minutes. Run a knife around outside of cakes. Turn out onto wire racks, remove papers, and re-invert cakes to cool, top side up. Wrap cooled cakes in plastic; refrigerate at least overnight before using.

Cook's Notes

Approximate batter amounts and baking times: Each 7-inch round cake (make 3), 4 cups batter, 65 minutes baking time; each 10-inch round cake (make 2), 7 cups, 1 hour 15 minutes; each 14-inch petal cake (make 2), 11 cups, 65 minutes; each 16-inch round cake (make 2), 18 cups, 1 hour 25 minutes. All cakes should be just over 2 inches high after baking.

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