I made this cake using a standard 5-quart KitchenAid mixer, which is not large enough to make all of the cake batter in one batch. I assume many home cooks have mixers of a similar size (ie, not industrial size) so I’ve written the recipe in two batches, of slightly different sizes. Making both batches will yield the total amount of cake batter needed for the three-tiered cake. Of course, if you do have a 10-quart or larger mixer, you are free to combine the batches and just make it once. The same principle holds for the buttercream recipe. For the fondant, I find it easiest to make several smaller batches—it doesn’t take much extra time, and it’s easier for me to knead smaller quantities until they’re smooth than the try to tackle the whole giant batch of fondant at once. And finally, if this is your first time making a tiered cake, I highly recommend watching video tutorials of how to assemble a cake, instead of simply reading a recipe. It’s a visual process, and you will learn more by watching someone else do it than by reading these instructions. I’ve included assembly instructions for the sake of completeness, but beginners should absolutely watch tutorials before attempting to assemble the cake.