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My first impression of the cake was that it was very ornately decorated. I wasn't sure how much uninterrupted decorating time I would have, so my main focus was on the roses. I didn't have a rose tip or a flower nail, so I started there, even before making the cakes and was able to make 10 buttercream roses which I refrigerated.
I looked at square cake pans and figure out how much cake I needed. I found great tools out there for how many cups of cake batter for different sized pans. I decided to use devil's cake mix and white cake mix and instead of the directions, I added just under a cup of vanilla Greek yogurt, 2 egg whites and 1 cup of water. Both mixes turned into perfectly moist cakes that baked level using the guidelines for 8" square cakes and 16" square cakes. I ended up making the four cakes separately. First the 8" and made some cupcakes with the leftover batter, then another 8" with leftover cupcakes. Then I make the 16" cakes using two boxes of mix each and had a bit leftover each time too.
After the cakes cooled, I placed each cake on a cake board and wrapped them in plastic wrap. This sort of wasted some cake boards, but did keep my cakes level and prevented cracking when handling them. I cleared off and cleaned my top shelf of the refridgerator for the cakes knowing I would need a big space for once they were assembled and frosted.
I spent some time watching videos and looking at tutorials for stacking cakes and frosting. I decided to start frosting the two 8" layers. One video I liked in particular was with Alan at Global Sugar Art. One thing he did differently was to use a lot of frosting on the top and sides (applied with a decorator bag) and then take off the excess. I used angled spatulas which were great and also a pastry scraper which also worked well. I also already had a plastic cake turntable which was able to hold the weight of all the cakes.
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Once the cake stacking started happening, it became apparent how heavy the cake was getting. I had already planned on using dowels under the 8" cake with it's cake board. I bought 1/4" dowel from the cake decorating department and needed to cut them down. I measured one dowel in the cake and cut four. I read sanding can be a good idea too to minimize splintering in the cake. I did wash and dry the dowels afterwards.
It was helpful to have the extra cake board I used for wrapping the cake layers individually and used that to figure out where the 8" layer would sit on the 16". I placed the extra board down and made marks with a toothpick.
Once the 8" cake layers were on the 16" layers, it was time to decorate and make more frosting. I placed the big cake on my shelf in the fridge and hung a sheet of waxed paper up to keep it safe.
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Finally I added a 50th cake topper I had purchased and I added extra roses on top.
Other things I researched were how to transport the cake and how to cut the cake. I found a box we had and was able to slide the cake in one end and then make a card board barrier so it couldn't shift. Having the square cake for transport and cutting actually seemed to make things easier.
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