Ingredients Favorite cake mix or recipe Moss Icing Color Moss Icing Color Green Icing Color Green Icing Color Pink Icing Color Pink Icing Color Meringue Powder Meringue Powder Royal Icing Recipe Royal Icing Recipe Buttercream Icing Recipe Buttercream Icing Recipe Supplies 6 x 3 in. Baking Pans 6 x 3 in. Baking Pans Cooling Grid Cooling Grid Flower Nail Disposable Decorating Bags Disposable Decorating Bags Decorating Tip 2 Decorating Tip 2 Decorating Tip 104 Decorating Tip 104 Decorating Tip 352 Decorating Tip 352 Waxed Paper Squares Waxed Paper Squares Flower Drying Rack Flower Drying Rack 9 in. Straight Spatula 9 in. Straight Spatula Instructions Click to mark complete - Bake Cake. Prepare cake batter following recipe instructions. Bake and cool two cake layers. Trim to 2 ½ in high each. Fill and stack cake layers for a 5 in. tall cake. - Prepare Royal Icing. Tint a portion pink and a portion moss green, reserve some white. Use a spatula to stripe bag fitted with tip 104 with pink icing; fill bag with white icing. Fill two bags with moss green icing; one with tip 2 and one with tip 352. - Make Flowers. Make 10-12 dogwood flowers. Make 15 leaves. Cover flower nail with waxed paper square. Use decorating bag with tip 104 to pipe four petals. Use green icing and tip 2 to fill flower center with a cluster of dots. Remove from nail and place on wave flower former. Pipe tip 352 leaves on waxed paper covered cake board. Let all dry. - Prepare Buttercream Icing Use spatula to ice cake top and sides smooth with white buttercream icing. Mark sides of cake on an angle using edge of spatula. - Decorate Cake Position flowers and leaves on top border of cake with dots of icing.
