To bake cake: Heat oven to 350° (mod.). Grease and flour three layer pans. Use 12 layer, 9 layer, and 6 layer—1½ deep. Make 2 pkg. Betty Crocker White Cake Mix. Increase mixing time 1½ times. Divide batter among pans—about ½ deep in each. Bake 12 layer 30 to 40 min. Cool in pan. Refrigerate other two layers until 12 layer is done. Bake 9 layer near rear of oven 30 to 35 min., 6 layer near front 25 to 30 min. Repeat above directions, using two more pkg. white cake mix, making a total of 6 layers.

To assemble cake: Make 2 pkg. Betty Crocker Fluffy White Frosting Mix. Put two 12 layers together with frosting on serving plate. Frost sides and top. Place 9 cardboard circle on top; then the 9 layers put together with frosting. Make 2 more pkg. frosting mix. Frost sides and top of 9 layers. Place 6 cardboard circle on top. Repeat with 6 layers. Mix another pkg. frosting mix. Make four times amount Decorator Icing (p. 9), using vegetable shortening instead of butter.

To decorate cake:

1 Make scroll design for border around top and base of each layer, using #96 flower tip.

2 Make swag design around layers, using #68 leaf tip in overlapping motion.

3 Decorate top layer with lily-of-the-valley flowers and stems with #4 writing tip. Add leaves with #68 leaf tip.

4 Make roses (p. 10) and place around cake.

5 Select a special decoration for top of cake, such as bride and groom, lovebirds, wedding bells, or ribbon.

To serve cake: Remove top tier. Cut vertically around and through the center tier at the edge of the 6 cardboard round. Cut slices of cake and serve. Remove the cardboard. Cut remaining round of cake in wedge-shaped pieces. Cut bottom tier the same way, using the 6 cardboard round as guide for cutting center of cake. Serves about 70.