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1
Preheat oven to 350 degrees F.
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2
Butter and flour cake pans.
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3
Combine 2 cake mixes, 2 2/3 cups of water, 6 egg whites, and 1/4 cup of oil in large bowl.
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4
Beat for 3 minutes, or until well blended.
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5
Pour batter into 10-inch pan.
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6
Combine 1 cake mix, 1 1/3 cups of water, 3 egg whites, and 2 tablespoons of oil in same bowl.
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7
Beat for 2 minutes, or until well blended.
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8
Pour batter into 8-inch pan.
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9
Bake 10-inch cake for 1 hour 15 minutes, and 8-inch cake for 55 minutes, or until toothpick inserted into center of cakes comes out clean.
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10
Cool cakes in pans on cooling racks for 30 minutes.
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11
Invert cakes onto cooking racks and cool completely.
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12
Stir preserves in a heavy small saucepan over medium-high heat until beginning to boil.
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13
Strain preserves into small bowl to make a glaze.
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14
Spoon 1 tablespoon of glaze into center of each cardboard round.
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15
Place boards, glaze side down, atop cakes.
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16
Invert cakes onto boards.
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17
Brush remaining glaze over cakes.
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18
For The Fondant:
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19
Sprinkle work surface and rolling pin with powdered sugar.
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20
Soften fondant in the microwave at 30-second intervals, until workable.
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21
Wearing gloves, knead green food coloring, 1 drop at a time, into fondant from 1 box.
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22
Roll out green fondant into 18-inch square that is 1/4-inch thick, rotating to prevent sticking.
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23
Pierce bubbles that appear in fondant.
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24
Slide hands under fondant and drape over 10-inch cake; smooth over surface.
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25
Trim excess fondant from around base of cake.
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26
Brush off excess powdered sugar.
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27
Knead trimmings together; wrap in plastic.
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28
Knead pink food coloring, 1 drop at a time, into 1/2 cup of white fondant.
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29
Knead blue food coloring, 1 drop at a time, into 1/2 cup of white fondant Wrap pink and blue fondants separately in plastic; set aside.
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30
Knead yellow food coloring, 1 drop at a time, into remaining fondant from second box.
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31
Roll out yellow fondant into 15-inch square that is 1/4-inch thick.
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32
Slide hands under fondant and drape over 8-inch cake; smooth over surface.
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33
Knead trimmings together; wrap in plastic.
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34
Place 8-inch cake atop 10-inch cake.
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35
Roll out colored fondant trimmings separately into 1/4-inch thickness.
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36
Cut out shapes from fondant with cookie cutters.
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37
Moisten shapes with water, then dab gum arabic onto moistened side; press shapes onto cakes to adhere.
