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1
Heat oven to 350F.
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2
Lightly spray bottoms of 2 (10-inch) round and 2 (8-inch) round cake pans with no-stick cooking spray; set aside.
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3
Beat egg whites at high speed in bowl, scraping bowl often, until soft peaks form.
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4
Continue beating, gradually adding 1 1/3 cups sugar, until stiff peaks form.
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5
Set aside.
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6
Combine remaining 2 cups sugar, cake flour, baking powder and salt in another bowl; mix well.
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7
Stir in 3 cups water and all remaining cake ingredients.
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8
Beat at low speed, scraping bowl often, until smooth.
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9
Pour batter into 8-quart bowl; gently stir in egg whites.
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10
Gradually and gently, stir in remaining 1 cup water.
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11
Pour about 6 cups batter into each 10-inch prepared pan and about 4 cups batter into each 8-inch prepared pan.
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12
Tap pans on counter top 2 to 3 times to remove air bubbles from batter.
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13
Bake 25-30 minutes or until cake pulls away from sides of pan.
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14
(If necessary, rotate pans in oven for even browning.)
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15
Let cakes stand 10 minutes; remove from pans.
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16
Brush all browned crumbs from surfaces of cake with fingertips.
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17
Cool completely on cooling racks.
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18
Decorate or wrap tightly in plastic food wrap; freeze up to 5 days.
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19
Soften gelatin in bowl in 3 tablespoons water.
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20
Stir together softened gelatin and all remaining glaze ingredients in 1-quart saucepan.
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21
Cook over medium-high heat 3-4 minutes or until gelatin is dissolved.
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22
Refrigerate, stirring occasionally, 30-60 minutes or until gelatin mounds with a spoon.
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23
Beat shortening and butter in bowl at low speed, scraping bowl often, until well mixed.
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24
Continue beating, gradually adding powdered sugar alternately with lemon juice and 2 tablespoons lemon zest, until fluffy.
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25
Add 1 to 2 tablespoons milk, if necessary, to reach desired spreading consistency.
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26
Place 1 (10-inch) layer on 10-inch cake cardboard round, bottom-side up.
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27
Spread with thin, smooth layer of frosting; top with thin layer of raspberry glaze to within 1/2-inch of edge of cake.
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28
Refrigerate 30 minutes or until slightly set.
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29
Place 1 (8-inch) layer on 8-inch cake cardboard round, bottom-side up.
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30
Spread with thin, smooth layer of frosting; top with thin layer of raspberry glaze.
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31
Refrigerate 30 minutes or until set.
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32
Place remaining cake layers, top-side up, on matching bottom layer.
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33
Frost sides and top of each cake.
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34
Spread so frosting is smooth.
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35
(If necessary, dip metal spatula into water, spread over cake to smooth frosting.)
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36
Spoon frosting into pastry bag with ribbon decorating tip; pipe 1/2-inch ribbons around outer edge of 8-inch cake and across top of cake to form decorative lines.
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37
Change decorating tip; pipe tiny dots or V design on decorative ribbons.
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38
Place 10-inch cake onto large platter or tiered cake stand.
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39
Center 8-inch cake on top of 10-inch cake.
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40
Decorate with frosting, as desired.
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41
Place fresh cut flowers on top and around cake, if desired.
