Classic Chic Cake

Be the one who brings beautiful colors together in beautifully simple ways. Each layer of this cake is covered with a different pastel icing—and when you cut it, the cake itself appears in a soft pink that pulls the look together. Tinting the batter and the icing is easy to do with the Wilton Color Right™ Performance Color System and the drop-by-drop QuickCount formulas below.

AmountCake serves 12.

Ingredients & Tools
Instructions

Instructions

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COLORS TINTED:

CAKE BATTER:

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

Soft Pink (formula 502): 5 cups batter + 1 BK + 1 R + 1 O

ICING

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

Light Blue (formula 644): 2 cups icing + 1 BK + 1 B + 1 C

Soft Pink (formula 502): 2 cups icing + 1 BK + 1 R + 1 P

Green (formula 577): 2 cups icing + 2 BR + 1 B + 5 Y

Pink (formula 514): 2 cups icing + 1 BK + 4 P

Purple (formula 5215): 2 cups icing + 1 BR + 2 B + 5 C + 1R
Make layered cake. Tint batter following QuickCount color formula above. Bake and cool five 8 in. cake layers, filling pans with approximately 1 cup batter.
Prepare icing. Tint portions of icing following QuickCount color formulas above. Reserve remaining white icing.

Level, fill and stack 8 in. layers on cake board placed on turntable, for a 5-layer cake, 5 in. high. Use spatula and reserved white icing to fill layers and blue icing to ice top layer. Run edge of spatula around top to add texture.
Decorate cake. Use tip 1M, a cut disposable decorating bag and purple icing to pipe a continuous line around side of bottom cake layer. Repeat with a second line to cover layer entirely. Repeat to cover remaining layers with pink, green, soft pink and blue icing. Move cake to cake pedestal for serving.