To Assemble Formal Cake

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

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Use one and a half large oblong cakes for each of two bottom layers. Place one cake, top side down, on waxed paper. Cut another oblong cake in half, lengthwise; frost cut side. Push it, top side down, against long side of whole cake to complete bottom layer. Center it on cardboard or other board to give it a firm foundation. Frost top; add second layer in same manner.
  1. Spread frosting on the bottom of a 9" square cake. Place frosted side down, on the two bottom layers, centering it. Frost top of square cake; add another 9" square.
  2. Cut third 9" layer in four equal squares. Put two of them together with frosting for the top tier.