- vanilla, strawberry, and chocolate cake mixes and listed ingredients on the boxes
- 9", 8"cake pans, and a Pyrex/oven safe (Pampered Chef) glass mixing bowl
- 1-2 batches of Frosting (I prefer my recipe located on the side bar of this web page)
- large spatula
- decorating bags and tips (I used tips 4, 104, 3 and 2)
***Variation 1: use a freezer safe Ziploc bag (regular Ziploc bags will burst and break) and snip a small piece off the corner and use as a 4 tip and stick candy as decoration***
***Variation 2: use 4",6" and 8" cake pans and either fill cake steps with frosting or cut sides at an angle to make the dress***
Step 1: In separate containers mix cake mixes as instructed on box. I spray and coat the inside of my pans with a generic store brand of Pam non-stick cooking spray. I used strawberry for the top (in the Pyrex bowl), Vanilla for the middle section (8" cake pan), and Chocolate for the base (9" cake pan).Step 2: Cook as directed on the box. For the Pyrex bowl you may need a longer time so the center cooks evenly. To help with even cooking I lower my oven temperature from the box recommended 350 to 325 degrees. After baking, let cool 5-10 minutes and remove from pan onto a cooling rack. When cooled cut and level off the tops with a large flat knife as shown.
Repeat leveling on all cakes.