3 pkgs. white cake mix
1 1/2 tsp. almond extract
Ornamental Frosting

Prepare each package white cake mix as directed on package, adding 1/2 tsp. almond extract to each batter. Grease and flour two 8x8x2-inch square pans and one 10x10x2-inch square pan. Spoon batters to equal depths in each pan. Bake in moderate over (350 degrees) for 30-40 minutes, or until done. Cool. Trim one 8-inch layer to make a 5-inch square layer. Frost cake with Ornamental Frosting, arranging layers as follows:

Place 10-inch cake on large flat tray or plate. Spread top and sides with thin layer of frosting. Then cover top of cake smoothly with more frosting. Center 8-inch cake on top of 10-inch cake and frost as above. Center 5-inch layer on 8-inch cake. Frost. Then spread frosting over entire cake to give flat even base for decorating. Place remaining frosting in cake decorating tube and decorate. Serves 50.

Wedding Cake Decoration
Use ornamental Frosting in pastry bag or decorator with a border tip (like a No. 28 metal tip). Using an S movement, form continuous borders and festoons around cake layers. The day cake is to be used, add rose decoration.

To make open rose, place small dot of frosting on frosted cake. On this, fashion roses of candied rose petals, arranging them petal by petal (larger petals outside), use small amounts of frosting to hold them together. Add a few dragees on frosting for center.

Candied Rose Petals
Select small and medium-large petals of fresh white
roses. Using small paint brush, brush each petal with
slightly beaten egg white. The sprinkle each side of petal
with sieved superfine suger.

Place on a cooky sheet liberally sprinkled with same sugar. Sift a little more over petals. Set on top of range or in a warm dry place to dry. Petals can be kept several days if in a dry place, do not cover. A small whole bud may be done the same way.

Ornamental Frosting
1/2 cup butter or margarine
1/2 tsp. salt
3 lb. (about 12 cups) sifted confectioners' sugar
5 egg whites, unbeaten
1/4 cup cream (about)
2 tsp. vanilla

Cream butter or margarine. Add salt and part of the sugar gradually, blending after each addition. Add remaining sugar, alternately with the egg whites first, then with the cream, until of right consistency to spread. Beat after each addition until smooth. Add vanilla, blend. (While frosting cake, keep bowl of frosting covered with a damp cloth to prevent excessive evaporation.) Makes 5 cups frosting.