Dowels, either wooden or plastic, provide a firm foundation for the top tiers. Wooden dowels can also be found at most hardware stores.
A 1-inch-wide ribbon looks pretty when wrapped around the base of a cake—it hides any imperfections along the bottom edge and gives the cake a polished look. (Remove the ribbon just before serving the cake.)
Cake boxes and nonslip shelf liners keep the cake tiers safe while they’re being transported. A piece of shelf liner under the cake box prevents the box from sliding around in the car.
Select a cake base on which the finished cake will be displayed. These range in style to suit different cakes.
This cake has all the flavors of tiramisù, the popular Italian dessert. The cake layers are brushed with espresso syrup, covered with a luscious Marsala-cream cheese frosting, and sprinkled with ground chocolate. Assemble and frost the cakes one day ahead. Tier the cakes and add the finishing frosting touches up to eight hours ahead and keep refrigerated. The cake can stand at cool room temperature throughout the ceremony and reception (up to six hours). 50 servings
Cake
7 ½ cups unbleached all purpose flour
3 tablespoons baking powder
2 teaspoons salt
2¾ cups (5 ½ sticks) unsalted butter, room temperature
5 ⅔ cups sugar
2½ tablespoons vanilla extract
2 teaspoons almond extract
3¾ cups whole milk (do not use low-fat or nonfat)
18 large egg whites (about 2⅓ cups), room temperature
Syrup
2 cups Kahlúa or other coffee-flavored liqueur
1½ cups water
½ cup plus 1 tablespoon instant espresso powder or instant coffee powder
Frosting
14 8-ounce packages Philadelphia-brand cream cheese, room temperature
7 cups powdered sugar
2⅓ cups chilled heavy whipping cream
7 tablespoons sweet Marsala
3½ tablespoons vanilla extract
Assembly
12 ounces bittersweet or semisweet chocolate, chopped
1 6-inch-diameter cardboard cake round
1 9-inch-diameter cardboard cake round
1 12-inch-diameter cardboard cake round
1 11-inch-diameter revolving cake stand (optional)
9 12-inch-long, ¼-inch-diameter wood dowels
4 ½ cups assorted whole berries (such as raspberries, blueberries, blackberries, and strawberries)Fresh mint sprigs
Topping
12 cups mixed berries (such as raspberries, blueberries, blackberries, and hulled, quartered strawberries)
6 tablespoons sugar
CAKE: Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Butter one 12-inch-diameter cake pan with 3-inch-high sides, one 9-inch-diameter cake pan with 3-inch-high sides, and one 6-inch-diameter cake pan with 3-inch-high sides. Line pan bottoms with parchment paper. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter in 12-quart bowl at medium-high speed until light. Gradually add sugar and beat until well blended. Beat in both extracts. At medium-low speed, beat in flour mixture alternately with milk in 3 additions each, beating just until combined (batter will be thick).
Using electric mixer fitted with clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold ⅓ of whites into batter to lighten. Fold in remaining whites. Spoon batter into prepared pans, making sure that depth of batter is the same in each pan; smooth tops. Bake until tops are deep golden brown and tester inserted into centers comes out clean, about 55 minutes for 6-inch cake, about 1 hour 5 minutes for 9-inch cake, and about 1 hour 20 minutes for 12-inch cake. Cool cakes in pans on racks 20 minutes. Run knife around pan sides to loosen cakes. Turn out cakes onto racks and peel off parchment. Cool cakes completely.
SYRUP: Mix all ingredients in heavy large saucepan. Boil over medium-high heat until mixture is reduced to 2⅔ cups, stirring occasionally, about 10 minutes. Cool syrup completely.
FROSTING: Using electric mixer, beat cream cheese in large bowl until light. Gradually add sugar and beat until fluffy. Add cream, Marsala, and vanilla; beat until well blended. Cover and let stand at room temperature up to 1 hour.
ASSEMBLY: Finely grind chocolate in processor (do not overprocess or chocolate will soften and clump together). Using serrated knife, cut each cake horizontally into 3 equal layers. Spread dab of frosting on 6-inch-diameter cardboard round; top with bottom layer of 6-inch cake, cut side up. Brush cake with 2 tablespoons syrup, then spread ½ cup frosting over and sprinkle with 2 tablespoons ground chocolate. Top with middle layer of 6-inch cake. Brush with 2 tablespoons syrup, then spread ½ cup frosting over and sprinkle with 2 tablespoons ground chocolate. Brush 2 tablespoons syrup over cut side of top layer of 6-inch cake. Using hands, turn cake layer over and place cut side down atop frosted cake layers. Cover and chill cake.
Spread dab of frosting on 9-inch-diameter cardboard round; top with bottom layer of 9-inch cake, cut side up. Brush with ¼ cup syrup, then spread 1 cup frosting over and sprinkle with ¼ cup ground chocolate. Top with middle layer of 9-inch cake. Brush with ¼ cup syrup [1], then spread 1 cup frosting over and sprinkle with ¼ cup ground chocolate. Brush ¼ cup syrup over cut side of top layer of 9-inch cake. Slide large tart pan bottom or springform cake pan bottom under cake layer. Using pan bottom as aid, lift cake layer and turn cut side down atop frosted cake layers. Cover and chill cake.
Spread dab of frosting on 12-inch-diameter cardboard round; top with bottom layer of 12-inch cake, cut side up. Brush with ½ cup syrup, then spread 2 cups frosting over and sprinkle with ½ cup ground chocolate. Top with middle layer of 12-inch cake. Brush with ½ cup syrup, then spread 2 cups frosting over and sprinkle with ½ cup ground chocolate. Brush ½ cup syrup over cut side of top layer of 12-inch cake. Slide large tart pan bottom or cake pan bottom under cake. Using pan bottom as aid, lift cake layer and turn cut side down atop frosted cake layers. Cover and chill all cakes until firm, about 4 hours. Cover remaining frosting and let stand at room temperature.
Place 12-inch cake on cardboard round atop large flat platter. Place platter on cake stand if using. Using icing spatula, spread 4 cups frosting over top and sides of cake; smooth top. Swirl frosting decoratively on sides of cake. Press 1 dowel into center of 12-inch cake. Mark dowel ¼ inch above top of cake [2]. Remove dowel and cut with serrated knife at marked point. Cut 4 more dowels to same length. Press 4 cut dowels into 12-inch cake, inserting 4 inches in from cake edges and spacing evenly. Press 1 dowel into center of cake. Chill cake on platter.
Place 9-inch cake on cardboard round atop large flat plate or tart pan bottom. Place plate on cake stand. Using icing spatula, spread 3 cups frosting over top and sides of cake; smooth top. Swirl frosting decoratively on sides of cake. Press 1 dowel into center of 9-inch cake. Mark dowel ¼ inch above top of cake. Remove dowel and cut at marked point. Cut remaining 3 dowels to same length. Press 4 cut dowels into 9-inch cake, inserting 3 inches in from cake edges and spacing evenly. Chill 9-inch cake on plate.