Ingredients 9 cups of your Favorite cake recipe or mix 8 3/4 cups Buttercream Frosting 8 3/4 cups Buttercream Frosting 4.5 pound tub Ready-To-Use White Decorator Icing - 1 lb. Can Color Right Performance Food Coloring Set Color Right Performance Food Coloring Set Tools 6 in. Square Pan Decorator Preferred 11 Inch Straight Spatula 4-tined fork 12 in. Disposable Decorating Bags 5 - Round Cake Decorating Tip 2 5 - Round Cake Decorating Tip 2 Instructions Click to mark complete - Icing Colors Tinted: 1. Tint ultra-concentrated color icing. Use Color Right base colors and QuickCount color formulas to tint icing in the following shades: Olive Green (formula 416): 1/4 cup icing + 12 BR + 3 B + 1 Y Soft Green (formula 441): 1/4 cup icing + 2 BR + 1 B + 1 Y Red (formula 499): 1/4 cup icing + 22 C + 10 R + 6 O + 5 B + 2 Y Pink (formula 693): 1/4 cup icing + 1 R + 1 C + 1 O + 1 BK Gray (formula 649): 1/4 cup icing + 1 BK 2. Mix ultra-concentrated color icing with white icing. For each color, stir 3 to 5 teaspoons of ultra-concentrated icing, separately, into 1/2 cup white icing to achieve shades needed. - Make layered cake. Bake and cool three 6 in. cake layers. - Prepare icing. Tint icing following color formulas. Reserve remaining white icing. - Assemble and ice cake. Level, fill and stack layers for a 3-layer cake, 5 in. high. Use spatula and white icing to ice cake smooth. Run edge of spatula across cake to make ridges. Run fork against cake sides from bottom to top, three times on each side. - Decorate cakes. Use tip 2, cut disposable decorating bags and tinted icings to pipe sections of dots in various sizes over fork lines. How To
