Ingredients Favorite Cake Mix or Recipe Color Right Performance Food Coloring Set Color Right Performance Food Coloring Set Ready-To-Use Decorator White Icing Tools 6 x 2 in. Round Pan 10 x 2 in. Round Pan 10 x 16 Non-Stick Cooling Rack Cake Icing Smoother Cake Icing Smoother 12 in. Disposable Decorating Bags 3 in. Flower Nail Decorator Preferred 9inch Angled Spatula Decorator Preferred 9inch Angled Spatula Bamboo Dowel Rods, 12-Count Bamboo Dowel Rods, 12-Count Double Roll Parchment Paper #81 Specialty Piping Tip #81 Specialty Piping Tip Large Leaf Cake Decorating Tip 366 Round Cake Decorating Tip 3 Round Cake Decorating Tip 3 Round Cake Decorating Tip 5 Round Cake Decorating Tip 5 Standard Round Tip 8 Instructions Click to mark complete - Bake and cool cakes (2 - 10 inch, 2 - 6 inch). - Use Color Right and QuickCount color formulas to tint icing. Icing Colors Tinted: Use Color Right base colors and QuickCount color formula to tint icing in the following shades: Autumn Orange: 2 cups white icing + 18 O + 12 Y + 4 R + 1 BR Autumn Yellow: 2 cups white icing + 8 Y + 3 O Autumn Red: 2 cups white icing + 40 C Olive Green : 2 cups white icing + 28 Y + 5 B + 4 BR Neutral Pink: 2 cups white icing + 1 BR - Decorate 30 mums on top of cake board. Add icing to disposable decorating bags. Stripe the bag with the color of your choice to create two-toned mums. Also use solid colors. Use tips #79 and #81 for variety. Use decorating bag fitted with tip #3 and green icing to pipe center of flower. Place in freezer until set. - Fill each cake layer with buttercream and ice the top of each cake layer. Use the icing smoother to smooth the sides of the cake were it was filled. - Build up icing on top of the 10 in. cake so it is beveled out. Use 9 in. angled spatula to remove flowers from parchment paper. Position on cake. Pipe leaves using tip 366.
