Preheat oven to 350 degrees. Coat the 8" and 6" round nonstick cake pans with cooking spray. Set the prepared pans aside.

Using an electric stand mixer fitted with a paddle attachment, beat the cake mix, pudding mix, water, oil and eggs on medium speed for 2-3 minutes or until well blended. Scrape the sides of the bowl and mix again until all the ingredients are incorporated.

Pour the batter into prepared cake pans, filling each one approximately 3/4 full.

Place the pans in the preheated oven, on the middle rack. Bake the 6" cakes for 25-30 minutes and the 8" cakes for 30-35 minutes or until a toothpick inserted into the center comes out clean. Depending on the size of the oven (and how many cake pans you have) you may need to bake this cake in two batches.

Remove the pans from the oven and place on a wire cooling rack for 25-30 minutes. Run a knife around the edges of the cakes, flip pans over and gently extract the cakes. Return to the wire racks and finish cooling completely before frosting and decorating.

Meanwhile, make one batch of buttercream frosting (see recipe card below).

Before decorating, trim the crowns from the cake tops with a cake cutter or long serrated knife.

Place one of the 8" cakes on a cake board, cut side up. Fill disposable icing bag with buttercream icing and pipe icing evenly across the top of the cake layer. Place the second and third 8" cakes on top of the first, with the cut sides on the bottom, spreading buttercream between each layer. Add fourth 8" cake top with bottom of cake facing the top. Set 8" cake tier aside.

Repeat this process with the 6" cake layers.

Create supports for the smaller cake to sit atop the larger cake by placing dowels into the top of the 8" cake. Insert the first dowel into the cake and use a pen to mark the dowel at the point where it just comes to the top of the cake. Remove the dowel and cut it at that mark. Cut three additional dowels or straws to the same length and place them in a square approximately 2" from the center of the cake, evenly spaced.

Cut 6" cake board down to a 4-5" circle and place in the center of the 8" cake tier. Place 6" cake tier on 8" cake tier. Using the disposable pastry bag filled with icing, pipe along the bottom of the 6" cake to fill the gap between the 6" cake tier and the 8" cake tier.

Cut fresh flowers to decorate the cake.