Naked Cake with Fall Flowers

Instructions

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1. - Bake and cool cakes (2 - 10 inch, 2 - 6 inch).
2. - Use Color Right and QuickCount color formulas to tint icing. Icing Colors Tinted: Use Color Right base colors and QuickCount color formula to tint icing in the following shades:
   
   
3. Autumn Orange: 2 cups white icing + 18 O + 12 Y + 4 R + 1 BR
   
   
4. Autumn Yellow: 2 cups white icing + 8 Y + 3 O
   
   
5. Autumn Red: 2 cups white icing + 40 C
   
   
6. Olive Green : 2 cups white icing + 28 Y + 5 B + 4 BR
   
   
7. Neutral Pink: 2 cups white icing + 1 BR
   
8. - Decorate 30 mums on top of cake board. Add icing to disposable decorating bags. Stripe the bag with the color of your choice to create two-toned mums. Also use solid colors. Use tips #79 and #81 for variety. Use decorating bag fitted with tip #3 and green icing to pipe center of flower. Place in freezer until set.
9. - Fill each cake layer with buttercream and ice the top of each cake layer. Use the icing smoother to smooth the sides of the cake were it was filled.
10. - Build up icing on top of the 10 in. cake so it is beveled out. Use 9 in. angled spatula to remove flowers from parchment paper. Position on cake. Pipe leaves using tip 366.