INGREDIENTS

INSTRUCTIONS

To make the cake: You will need two 10-inch layers for each cake; 1
1/2 batches make a single 10-inch layer, so make 3 batches for two
10-inch layers. Heat oven to 325 degrees. Butter baking pan, and line
the base with a round of parchment paper, then butter and flour the
parchment paper. Cream together the butter and sugar in the bowl of  an
electric mixer fitted with the paddle attachment until light in  color
and fluffy, about 5 minutes. Add the vanilla extract. Add the  eggs one
at a time. Sift together flour, baking powder, and salt 3  times. Add
to the egg mixture in three additions, alternating with  milk, starting
and ending with flour. Pour the batter into prepared  pans (filling
two-thirds full). Bake for 35 to 40 minutes; cakes are  done when the
tops are golden brown and a tester inserted into the  center comes out
clean. Cool in the pan for 10 minutes. Turn out onto  a wire rack,
remove paper, and cool completely. To make the meringue  buttercream:
You will need 2 batches for each 2-layer 10-inch cake.  In a small
saucepan over medium heat, bring sugar and 1/3 cup water  to a boil.
Boil until syrup reaches soft-ball stage (238 degrees on a  candy
thermometer.) Meanwhile, beat egg whites on low until foamy.  Add cream
of tartar; beat on medium-high until stiff but not dry.  With mixer
running, pour syrup into egg whites in a steady stream,  and beat on
high speed until completely cool, about 15 to 20 minutes.  Meanwhile,
cream butter in a separate bowl to soften. Beat in butter  gradually.
Add vanilla; beat 2 to 3 minutes, until frosting is smooth  and
spreadable. If it looks curdled during beating process, continue
beating to smooth it out. To decorate: A 12-inch pastry bag filled
with Swiss buttercream and a few pastry tips are all that is needed  to
decorate each cake. Wendy uses just one pastry tip, the "lily of  the
valley" tip (#401) in the upside-down position to create the all  over
tufted pattern cake. Martha also uses a single tip, the plain  round #6
tip, to decorate the cake with the large dots. The  basketweave
patterns are created with the #47 or #48 pastry tips.  Source: "Martha
Stewart Living Weddings, Winter/Spring 1998 special  issue" S(Formatted
for MC5): "by Lynn Thomas -  Lynn_Thomas@prodigy.net"  Per serving:
6625 Calories (kcal); 474g Total Fat; (63% calories from  fat); 49g
Protein; 573g Carbohydrate; 1632mg Cholesterol; 1135mg  Sodium Food
Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0  Fruit; 93
Recipe by: Recipe from Wendy Kromer; Contributing editor Martha
Stewart  Converted by MM_Buster v2.0n.

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