The Wedding Cake

Place 1 cup of sugar in a saucepan and heat, stirring constantly, until the sugar dissolves and turns golden brown

Remove from heat and add hot water

Stir until the sugar is completely dissolved

Let it cool

Sift together flour, baking powder, and salt, and reserve

Beat butter with the remaining 1 cup of sugar

Add eggs one at a time, beating well after each addition

Add vanilla extract

Alternate adding sifted ingredients and melted sugar, beating well after each addition

Add stiff egg whites

Pour into a pan of suitable size (see note) greased and baked in a moderate oven (170°C) for 35 to 40 minutes

Let it cool for 10 minutes in the same pan, then unmold

Fill with your preferred gelatin dessert and prepare the glaze to cover the cake

To make the glaze: sift confectioner's sugar twice through a fine-mesh sieve

Beat egg whites until stiff

Add confectioner's sugar slowly and beat until a spreading consistency is reached

To decorate: add more confectioner's sugar to the glaze to make it firmer, then pipe into a piping bag with a fine tip

Decorate as desired and garnish with silver-coated candies

Make this cake for decorating the table and serving 4 rectangular cakes that should be reserved and served sliced

Note: To make the smaller cake, make one recipe and divide it into three 20 cm diameter forms

To make the medium cake, make one recipe and divide it into two 25 cm diameter forms

To make the larger cake, make three recipes and divide them into three 35 cm diameter forms

To make rectangular cakes, make eight recipes and pour each one into a 40 x 26 cm baking dish

Fill and assemble the 8 cakes to obtain 4 filled cakes

Glaze recipe: To cover and decorate the cake from the photo, prepare three glaze recipes

For rectangular cakes, prepare one glaze recipe for each cake once it is ready and filled.