Last-Minute Cake With Fresh Flowers - cooking recipe

Ingredients

2 pkg (16 oz each) cake mix
2-3 cans (16 oz each) vanilla frosting
None None Fresh flowers, to decorate

Preparation

Prepare cake mixes according to package directions. Divide batter among greased and floured 10-inch, 8-inch and 6-inch round cake pans. Bake and cool cakes according to package directions. Trim cakes. Secure large cake to a 12-inch round cake board. Secure remaining cakes to same-sized boards.
Push 3 trimmed skewers into center of large and medium cakes to support the top tiers. Secure medium cake on top of large cake. Secure small cake on top of medium cake.
Spread frosting all over cake.
Trim flower stems; wrap the stems in florist's tape. Position flowers on top of cake.