We wanted to make a cake that would look wonderful, taste great, but still be manageable. The layers are a basic pound cake, and the frosting is a simple cream-cheese variation. Sandwiched between the layers is store-bought jam.
We know the thought of freezing your showpiece layers can be a little scary. We've tested several, however, and want to emphasize that it’s infinitely better to freeze the layers up to one month (don't refrigerate them) than to have them dry out at room temperature.
Finally, you'll need some sort of base for the assembled cake. This can be anything from a very large platter to a piece of wood covered with tulle.
Important: Two separate batches of the following batter are required in this recipe. You'll need twice the quantity of the batter ingredients below, but do not double when mixing the ingredients.
·Cake layers may be baked and frozen, wrapped well in foil and sealed in plastic bags, up to a month ahead. Thaw wrapped layers a day before assembling the cake.
·If you can't fit the entire assembled cake on its base into your refrigerator, a good place to stop is after assembling and crumb-coating the 3 tiers but before stacking them together. Go to that point 1 day ahead and keep the tiers chilled. Cover each loosely with plastic wrap once the frosting is set. (No smelly things in the fridge, please!) After frosting the tiers, chill them overnight.
·Some of our ovens are wall ovens, which tend to be small (ours are about 19 inches wide, 15 inches high, and 17 1/2 inches deep). We found that the cakes cooked more evenly when we cooked the 12-inch cake alone on the middle rack, then the 6-inch and 9-inch together on the middle rack. If you do this, fill all the pans at the same time but leave the 2 smaller cakes at room temperature while baking the 12-inch.
