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CiLaSiPiYeRoFe1404384.jpg|1

Rosy Lemonade 5-Layer Cake

Rosy Lemonade 5-Layer Cake
Learn how to make a summer dessert that will satisfy all your senses. This Rosy Lemonade 5-Layer Cake is just as tasty as it is beautiful, and a lovely pink ombre effect is sure to surprise when you slice into this summer treat. Simple enough for birthdays and showers, yet elegant enough for a small summertime wedding, this layer cake may look complicated, but it's a great project for beginning decorators. Best of all, the Color Right Performance Color System makes it so easy to tint your batter and your icing.
  • Amount8
Print Recipe

Ingredients

  • White Decorator Icing - 4.5 lb.

  • Color Right Performance Food Coloring Set

  • 4 1/2 cups white cake mix

  • Tools

  • Easy Layers 5-Piece Layer Cake Pan Set, 6-Inch

  • 10 x 16 Chrome-Plated Cooling Rack

  • Straight Icing Spatula, 11-Inch - Straight Cake Spatula

  • Decorating Bags, 16-Inch Disposable Piping Bags, 12-Count

  • 12-Inch Disposable Decorating Bags, 12-Count

  • Open Star Cake Decorating Tip 1M

  • Display Your Way Customizable Cake Pedestal

Instructions

Click to mark complete

  1. Ingredients:

    • Favorite white cake mix or recipe (4½ cups batter used)
    • Color Right Performance Color System
    • Ready-To-Use Decorator Icing – 4.5 lb. Tub (7½ cups needed)

    Supplies:

    • Easy Layers! 6 in. Cake Pan Set
    • Cooling Grid
    • Cake pedestal
    • 12 in. Disposable Decorating Bags
    • 16 in. Disposable Decorating Bags
    • Decorating Tip 1M

  2. Batter Colors Tinted

    Use Color Right base colors and QuickCount color formulas to tint batter in the following shade:

    • Pale Pastel Pink: 4 ½ cups batter + 1 P
      • Divide batter into five portions.

    Tint darker shades of batter:

    • For second lightest pink: 1 portion ultra-pale batter + 1 P
    • For third lightest pink: 1 portion ultra-pale batter + 2 P
    • For fourth lightest pink: 1 portion ultra-pale batter + 3 P
    • For darkest pink: 1 portion ultra-pale batter + 4 P

    Reserve remaining batter Pale Pastel Pink.

    Icing Colors Tinted

    Use Color Right base colors and QuickCount color formulas to tint icing in the following shades:

    • Pastel Pink: 2 cups white icing + 1 P
    • Pastel Yellow: 2 cups white icing + 2 Y
    • Reserve remaining icing white.

  3. Make layered cake.

    Tint batter following formulas above. Bake and cool one color batter in each pan.

  4. Assemble layers.

    Use white icing to fill and stack cake layers from darkest to lightest pink on cake pedestal. Tint remaining icing following color formulas above.

  5. Decorate cake.

    Fill 12 in. disposable decorating bags with pink and yellow icing; cut tips of bags. Prepare 16 in. disposable decorating bag with tip 1M; place 12 in. bags into 16 in. bag. Pipe rosettes to cover cake.

Notes

How To

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