Make cake. Prepare batter following recipe directions. Bake and cool 6 in. and 8 in. round cakes. Cakes are 4 in. high (2 layers, 2 in. high). Place cakes on cake circles.
Ice cakes. Prepare buttercream icing following recipe directions. Tint portions dark rose, light rose and black. Use spatula and light rose icing to ice cakes smooth. Prepare cakes for stacked construction.
Decorate cakes. Stack cakes and place on foil-wrapped cake circle. Use ruler and toothpicks to divide cakes into 1 in. squares. Measure 1 in. increments horizontally and vertically on cake sides and mark with toothpicks. Align squares on top and bottom tier.
Use tip 18 and dark rose and black icings to fill in squares with pull-out stars, piping pull-out stars all the same length. Each square will have four rows of four stars each. Alternate dark rose and black icing from square to square in each row both horizontally and vertically.
Petite flowers and lovely lace-like lattice piping give this cake a professional-looking flair! Learn these simple line piping techniques by taking a Wilton Method Class on Craftsy. You'll be amazed by your handcrafted creations.
The rainbow goes round and round on this lively fondant cake. Large and small circle cut-outs are decorated with colorful dots that bring excitement to any celebration. Learn how to make fondant cutouts in The Wilton Method of Cake Decorating Course 3.
So pretty, yet so very easy to decorate, this cake presents a fantastic centerpiece for any Easter table or springtime celebration. Tint buttercream icing using Wilton Icing Colors to create a stunning spectrum of delicious color.