Red Velvet Wedding Cake

Hidden beneath the swooping white frosting of this tiered dessert are stunning scarlet layers infused with buttermilk and cocoa. Red velvet cake, whose namesake hue comes from food colouring, is a favourite dessert in the South, but its exact origins are unknown. In honour of its adopted home, gum-paste magnolias adorn it here. For added flavour, we've used a tangy cream cheese frosting, spreading it between each layer and outside.

3 each 6-, 9-, 12-, and 15" round layers + two 4" round layers Red Velvet Cake
5 pieces corresponding-size 3/16" thick foam board
5 recipes Cream Cheese Frosting
1 cake board, 18" diameter
25 wooden dowels, ¼" diameter, 4 1/8" long
3 gum-paste magnolias

Prepare Tiers:
Trim layers. On corresponding- size boards, fill 6-, 9-, 12-, and 15" layers with frosting to make 4" high tiers. Repeat with 4" layers to make a 3" high tier. Frost tiers; press a large offset spatula vertically against sides at 1" intervals to make swooping ridges.

Assemble Tiers:
Place 15" tier on board. Insert 10 dowels, arranging 1" center and 9" a circle 2½" from edge. Center and place 12" tier on top; insert 8 dowels in a circle 2½" from edge. Center and place 9" tier on top; insert 4 dowels in a square 2½" from edge. Center and place 6" tier on top; insert last 3 dowels in a triangle 2" from edge. Refrigerate until ready to display. Decorate with gum-paste magnolias.

Makes 175 servings.