Here’s a picture of a 2-tiered Vanilla Pound Cake (recipe by Dede Wilson), filled and frosted with Vanilla Buttercream (recipe by Sylvia Weinstock).
Cake - Dede’s book The Wedding Cake Book gave recipes for each size tier… one recipe for 2 6x2” layers, and a recipe for 2 10x2” layers. Unless there are misprints in my copy, these recipes make too much batter for the pans suggested; enough to fill each pan up to the brim. The batter rose up over the top of each pan, tops becoming overly brown and dry. I cut off the brown tops and the layers underneath were fine. I used baking strips.
Buttercream - Silvia’s book Sweet Celebrations said the recipe could be made in a 5qt KitchenAid. I made it in my 6qt and it nearly overflowed, meringue was higher than the top of the bowl. The recipe also called for clear vanilla (aka imitation), but I used pure vanilla which made the color a tad darker, but it the flavor was fabulous. Next time I may steep a vanilla bean in some vodka and see if I can retain that nice white color while maintaining that pure vanilla flavor I love.
Overall, I wasn’t crazy about the pound cake recipe. The buttercream I’m on the fence about - will try it again and see how I like it compared to Rose’s Mousseline.