Step 2: Bake and stack the cakes
Using the WASC recipe, make two 6" round cakes and two 10" round cakes. I used one box of mix with the recipe for each set of sizes (1 box for the two 6" and 1 box for the two 10".)
Once they are baked and completely cooled, stack the 6" cakes together with a layer of buttercream in between and the 10" cakes together with a layer of buttercream in between.
I then freeze the cakes for at least a few hours so that they are easier to carve (not as crumbly.)