Ingredients Favorite cake recipe or mix Buttercream Frosting Buttercream Frosting Creamy Peach Icing Color Tools 6 x 3 in. Round Pan 10 x 16 Non-Stick Cooling Rack Cake Leveler, Small, 10-Inch Cake Leveler, Small, 10-Inch 8 in. Cake Circle Fanci-Foil Wrap food-safe scissors Tape 12 in. Angled Spatula Plastic ruler Toothpick 12 in. Disposable Decorating Bags Petal Cake Decorating Tip 104 Petal Cake Decorating Tip 104 Round Cake Decorating Tip 3 Round Cake Decorating Tip 3 Round Cake Decorating Tip 12 Round Cake Decorating Tip 12 Instructions Click to mark complete - Make cake. Bake and cool two cakes. Use cake leveler or knife to trim each cake to 2 1/2 in. high for a 5 in. high cake. Position cake on foil covered board. - Decorate cake. Prepare buttercream icing following recipe directions. Tint portions peach and a light peach. Use spatula and peach icing to ice cake smooth. Use ruler and toothpick to mark cake sides 2 in. down from top border. Use tip 104 and light peach icing to pipe ruffle in Cornelli lace-like pattern on top of cake and extending down 2 in. on sides by holding decorating bag at a 90° angle with wide end of tip facing down. Use tip 3 and light peach icing to pipe dots on cake sides. Use tip 12 and peach icing to pipe bead bottom border. How To
