Ingredients 6 cups of your Favorite Cake Mix or Recipe Buttercream Frosting Buttercream Frosting Creamy Peach Icing Color Pink Icing Color Tools 6 x 3 in. Round Pan Knife Plastic ruler Cake Leveler, Small, 10-Inch Cake Leveler, Small, 10-Inch Cake Circles Trim 'n Turn PLUS Cake Turntable 12 in. Disposable Decorating Bags Large Round Tip 2A food-safe scissors Decorator Preferred 9inch Angled Spatula Decorator Preferred 9inch Angled Spatula Cake Pedestal Instructions Click to mark complete - Make layered cake. Prepare batter following recipe directions. Bake and cool two 6 in. layers, each 2 1/2 in. high. Prepare buttercream icing following recipe directions. Level, fill and stack cakes on same size cake circle for a 2-layer cake, 5 in. high, Place cake on turntable. - Ice cake. Divide icing into four equal portions. Tint icing pale, light, medium and dark peach (use more creamy peach than pink). Use tip 2A, a cut disposable decorating bag and dark peach icing to pipe a band, 1 1/4 in. high, from bottom of cake. Use medium peach icing to pipe the next band, 1 1/4 in. high. Repeat to pipe a light and pale peach band, each 1 1/4 in. high. Use spatula and pale peach icing to ice top of cake. Use spatula to smooth and blend colors together on cake sides. Position cake on cake pedestal.
