Ingredients Easy Chocolate Cake confectioners' Sugar 6 in. waxed paper square Tea Strainer Tools Ready-To-Use White Decorator Icing - 1 lb. Can Color Right Performance Food Coloring Set Color Right Performance Food Coloring Set 12-Inch Disposable Decorating Bags, 12-Count 12-Inch Disposable Decorating Bags, 12-Count Large Leaf Cake Decorating Tip 366 Round Cake Decorating Tip 2 Round Cake Decorating Tip 2 Non-Stick Mini Fluted Tube Pan, 12-Cavity Non-Stick Mini Fluted Tube Pan, 12-Cavity Open Star Cake Decorating Tip 18 Open Star Cake Decorating Tip 18 1.5 Inch Flower Nail No7 Decorator Preferred 9inch Angled Spatula Decorator Preferred 9inch Angled Spatula Instructions Click to mark complete - Icing Colors TintedUse Color Right base colors and QuickCount color formulas to tint icing in the following shade:Winter Red: ½ cup white icing + 10RReserve remaining icing white - Tint icing. Prepare a decorating bag with tip 366 and white icing. Prepare a second decorating bag with tip 2 and red icing. - Make poinsettias. Attach waxed paper square to flower nail with dot of icing. Pipe tip 366 white icing leaves for poinsettia flower petals. Pipe tip 2 red icing dots in center of flower. Remove flower on waxed paper from flower nail. Repeat to make 11 more poinsettias. Let flowers air dry overnight. - Bake and cool chocolate cakes. - Decorate cakes. Sprinkle confectioners' sugar from strainer over cakes. Prepare a decorating bag with tip 18 and white icing; pipe swirl in center of cake. Carefully remove poinsettia from waxed paper; attach to cake. How To
