Serves 30 to 40

Special Equipment and Ingredients:
One 10-inch-diameter round cake pan with 3-inch-high sides; one 7-inch-diameter round cake pan with 3-inch-high sides; two cardboard cake rounds (one 10-inch and one 7-inch); two 12 3/8-inch-long, 3/8-inch-diameter plastic dowel rods; edible sugared roses or silk fabric roses

Prep time: 30 minutes
Baking time: 1 1/2 hours
Cooling time: 1 hour
Decorating time: 25 minutes

Cake Preparation:
Preheat oven to 350 degrees. Butter and flour cake pans. Combine 2 cake mixes, 2 1/2 cups of water, 6 eggs, and 2/3 cup of oil in large bowl. Beat for 3 minutes, or until well blended. Transfer batter to 10-inch cake pan. Combine 1 cake mix, 1 1/4 cups of water, 3 eggs, and 1/3 cup of oil in same bowl. Beat for 2 minutes, or until well blended. Transfer batter to 7-inch cake pan. Bake 10-inch cake for 1 1/2 hours and 7-inch cake for 1 hour, or until toothpick inserted into center of cakes comes out clean. Cool cakes in pans on cooling racks for 30 minutes. Invert cakes onto cooling racks and cool completely.

Filling and Frosting Preparations:
Cut cakes horizontally in half. Place 1 tablespoon of lemon curd in center of each cardboard round. Place 10-inch cake top, cut side up, atop 10-inch cardboard round. Spread 1 cup of curd over cake; top with 10-inch cake bottom, cut side down. Place 7-inch cake top, cut side up, atop 7-inch cardboard round. Spread 1/3 cup of curd over cake; top with 7-inch cake bottom, cut side down. Spread thin layer of frosting over cakes. Refrigerate until cold. Spread remaining frosting over cakes to coat completely. Using toothpick, swirl frosting decoratively.

To Assemble:
Cut dowel rods crosswise into five 3-inch-long pieces. Place 10-inch cake on platter. Press 4 cut rods into cake, positioning about 3 1/2 inches in from edge and spacing evenly. Press 1 rod into center. Place 7-inch cake on cardboard atop rods in 10-inch cake. Place sugared or silk roses over cakes before serving.