Wedding Cake

You're going to need some spring-form pans.  I picked up a package of three different sized pans and had a much smaller spring-form pan in my pantry.

Greased all three and set aside.

You want your strongest/heaviest part of your cake to be your bottom.  That's why I chose the carrot cake.  Bake your carrot cake with this recipe: https://glutenfreeguy.ca/recipes/recipe/100-carrot-cake-muffins

Then with the next size of pan bake your chocolate cake: https://glutenfreeguy.ca/recipes/recipe/102-chocolate-cake

And finally with the last two bake your vanilla cake: https://glutenfreeguy.ca/recipes/recipe/103-vanilla-cake

Each cake can be baked in the oven at the same time.  Obviously the larger the cake the longer it will take to bake and the smaller the shorter.  So keep an eye on the cakes.  You're looking for an internal temperature of 99°C or 210°F to tell you that they're fully cooked.

While the cakes are baking make your strawberry ganache by slowly heating up your strawberries on the stove in a pot.  Then when they're hot mashing them with your potato masher, heating them back up and then adding the chocolate chips.  Stir until the chocolate has completely melted and then set aside.

It's also time to make the sugared fruit.  Wash and dry your blemish free fruit.  Whisk your egg white and then lightly brush each piece of fruit covering all areas of it.  Dip in, or heavily sprinkle with white granulated sugar.  Place on a drying rack to dry for a few hours.

When the cakes are cooked, remove from the oven and let them cool completely,

Once cool, remove from their pans and place on the counter.  Cut the top of the cake off to level it.  This is important.  You need a nice level cake.

At this point you'll want to cut each cake in half to apply a layer of icing in the middle of both the carrot and vanilla cakes and then pipe along the outside edge of the chocolate cake and add your strawberry ganache (for the chocolate cake).  Place the tops back onto the cakes.

Make the icing: https://glutenfreeguy.ca/recipes/recipe/101-buttercream-icing
I doubled this recipe to allow me to give me the full crumb coat and then I made one more single batch for the final coat. 

Place each cake onto a cardboard cake base that is just slightly larger than the cake itself.  Now with an off-set spatula start by spreading your icing all over each cake.  I start with the walls and then finish with the top.  Remember it doesn't have to look perfect, it just needs to cover everything and be smooth and even.  Once you're satisfied with the first coat pop the cakes into the fridge to setup for 30-45 minutes.

Once your cakes have setup it's time for the final coat of icing.  Again, starting with the walls apply a thin smooth layer of icing along the walls.  Then work your way to the top and ensure that most, if not all edges, seams and bumps are all smooth.

Spread coconut on the walls of the cakes by cupping coconut in your hand and then tipping your hand toward the cake quickly to allow it to adhere.

At this point you can decide one of three methods for putting this together.

Option 1: Cake, then pedestals, then cake, then pedestals, then cake, then pedestals, then cake.

Option 2: Cake, on cake, on cake, on cake.

Option 3: A combination of option 1 and 2.

Option 1:  Place the largest cake on the presentation piece (ie: large tray, tabletop...).  Then you want to place each pedestal on top of the largest cake but placed in a way that will support the cake above it optimally.  With your large skewers insert these into the pedestal and make a marking on the pedestal to show you where to make your cut.  You want the skewer to go all the way through the cake to the cake pad and then be level with the top of the pedestal.  Do this for all four pedestals.  Place the next sized cake on top, check it for levelness and that each pedestal below it is tightly fitting onto the base above it.  If it is not, find the skewer that has the issue, correct and try again.  Once you've done that remove the cake from the pedestal and repeat with the next cake.

Once all cakes have been levelled with pedestals and skewers it's time to decorate.

With a star tip piping bag pipe the edges of the cakes with icing.  Place your sugared fruit on top of each cake.  Add any additional decorations that you see fit.  ie: more piping, figurines, etc.

Now it's time to put the cake together.  Place the second cake on top of the first cake.  Check for any imbalances.  Then place the third cake on top of the second cake.  Check for any imbalances.  Then place the fourth cake on top.  Check that everything is holding and balanced.

Option 2: Place each cake on top of each other in a fashion that you see fit.  With a piping bag with a star tip, decorate the edges to unify each cake into the other and to disguise any imperfections.  Decorate with your sugared fruit and add any additional piping, figurines, etc.

I made this recipe with Frankie's gluten-free all-purpose flour blend, which works cup-for-cup with pretty much everything I throw at it.  You can make this as good as I do without compromising on any quality.  Order your bag at: glutenfreefrankies.com or visit: Amazon and search for Frankie's Flour.