Make layered cake. Prepare batter following recipe directions. Bake and cool cakes. Prepare buttercream icing following recipe directions. Tint a portion black. Tint remaining pink. Torte, stack and fill for a 3 in. high cake. Use spatula and pink icing to ice cake smooth.
Imprint designs. Use Cake Dividing Chart and toothpick to divide cake in thirds. Use swirled heart press to imprint a heart centered 1/4 in. below each division mark. Use left and right heart with scroll presses to imprint design on each side of hearts.
Decorate cake. Use tip 4, cut disposable decorating bag and black icing to pipe outlines over imprints and pipe bead fleurs-de-lis, hearts and paisley shapes. Use tips 4 and 2, cut disposable decorating bag and black icing to pipe large and small dots around some designs. Use tip 4, cut disposable decorating bag and black icing to pipe bead bottom border.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.