Colors Tinted:

BATTER

Divide batter into 5 portions. Use Color Right base colors and QuickCount color formulas to tint batter in the following shades:

Orange: 3 portions (slightly less than 3 cups) batter + 16 O + 16 Y + 2 R

Yellow: 1 portion (slightly less than 1 cup) batter + 5 Y + 1 O

Reserve 1 portion (slightly less than 1 cup) batter white.

ICING

Use Color Right base colors and QuickCount color formulas to tint white icing in the following shades:

Bright and Bold Orange: 2 cups icing + 16 O + 16 Y + 2 R

Bright and Bold Yellow: 2 cups icing + 10 Y + 2 O

Make layered cake.

Tint batter following QuickCount color formulas above. Place 1 portion batter into each cake pan. Bake and cool five 8 in. cake layers.

Prepare icing.

Tint portions of icing following QuickCount color formulas above.

Assemble cake.

Level, fill and stack cake layers on cake circles placed on turntable, for a 5-layer cake, 5 in. high. Stack yellow layer on bottom, three orange layers in center and white layer on top, filling layers with white icing.

Ice cake.

Prepare three disposable decorating bags with tip 2A. Fill bags separately with yellow, orange and white icing.

Starting at bottom of cake, pipe two rows of yellow icing to cover side of yellow layer. Repeat to cover each orange layer with two rows of orange icing and white layer with two rows of white icing. Spatula ice top with white icing. Position cake on cake pedestal. Ice sides smooth using icing smoother.