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1
Preheat the oven to 300 degrees F. Grease and flour one of each: 12-by-2-inch, 9-by-2-inch and 6-by-2-inch round cake pans.
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2
Using a heavy-duty mixer, cream 3 sticks of the margarine and 1 pound of the confectioners' sugar until the mixture is very light and fluffy, about 5 minutes.
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3
One at a time, break 6 of the eggs into the batter, beating only as long as it takes to break another egg between additions.
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4
Scrape down the sides of the mixing bowl.
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5
Measure 1 pound of the sifted cake flour into an empty confectioners' sugar box, filling to the top.
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6
Add the flour to the sugar and egg mixture, stirring gently on low speed.
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7
Scrape the sides of the mixing bowl.
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8
Add 1 teaspoon of the vanilla extract and mix again.
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9
Transfer the batter to a bowl and reserve.
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10
Repeat the steps with the other half of the ingredients.
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11
Pour the two batches of batter into the prepared pans and bake until the center is set, about 1 hour.
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12
Check for doneness by touching the surface lightly with your fingertip or by inserting a toothpick in the center; it should come out clean.
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13
Cool the cakes in the pans for 10 minutes, and then run a thin knife or spatula between the cake and the pan to loosen the edges.
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14
Invert the cakes onto wire racks.
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15
Place on cake boards to frost with Buttercream Frosting.
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16
Slide the layers off the cake boards to stack and decorate with White Cream Decorator Frosting.
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17
Cook's Note: You will need to make this recipe in two batches to fit in a standard stand mixer.
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18
With an electric mixer, cream the butter and add the sugar slowly, beating together until smooth.
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19
Add the cream by the tablespoon, beating well after each addition and adding just enough liquid to make a smooth, spreadable icing, Add the vanilla extract and continue to beat the icing on high speed until it is very light and fluffy about 5 minutes.
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20
Using an electric mixer, cream the shortening and add the sugar gradually, blending well, and beat until fluffy.
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21
Beat in the salt, and then add 4 to 5 tablespoons water by the tablespoon, beating continuously and adding just enough to achieve a smooth, spreadable consistency.
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22
Add the vanilla extract and beat on high until very fluffy.
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23
This frosting can be colored with food coloring if desired and transferred to pastry bags fitted with decorator tips for decorating.
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Cook's Note: Using solid white shortening instead of butter as well as clear vanilla extract results in a pure white frosting that you can tint any color you like.
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25
If you can't find clear vanilla extract, you can use regular vanilla extract, but your icing won't be white.
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26
The regular extract will add a cream color to the icing.
