Naked Cake with Fall Flowers
Naked Cake with Fall Flowers

Naked Cake with Fall Flowers

This beautiful full cake features an undone, naked cake look that's dressed up with a bouquet of autumn flowers encircling the 10 inch layer.
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Instructions

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  1. Bake and cool cakes (2 - 10 inch, 2 - 6 inch).
  2. 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:

  3. Autumn Orange: 2 cups white icing + 18 O + 12 Y + 4 R + 1 BR

  4. Autumn Yellow: 2 cups white icing + 8 Y + 3 O

  5. Autumn Red: 2 cups white icing + 40 C

  6. Olive Green : 2 cups white icing + 28 Y + 5 B + 4 BR

  7. Neutral Pink: 2 cups white icing + 1 BR
  8. 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.
  9. 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.
  10. 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.

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