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Prepare Icing We suggest that you tint all icings at one time while cake cools. Refrigerate tinted icings in covered containers until ready to use.
Make 3 cups buttercream icing: Tint 2 1/4 cups rose (thin 1 1/4 cups with 4 teaspoons light corn syrup) Tint 1/4 cup Violet/Rose combination Tint 1/2 cup Lemon Yellow/Golden Yellow combination
Decorate in Order
Use thinned rose icing and spatula to ice sides of cake smooth.