Make layered cake.

Prepare batter following recipe directions. Bake and cool three 6 in. cake layers. Prepare buttercream icing following recipe directions. Level, fill and stack layers on cake circle for a 3-layer cake, 6 in. high. Place on turntable.

Decorate top of cake.

Use spatula and white icing to ice cake smooth. Place spatula lightly dipped into icing on center of cake top. Slowly turn the turntable, moving the spatula toward the edge of the cake top to create a swirl.

Mark side of cake. Place cake on cake dividing chart. Use cake marker and chart to divide into 12ths 1 in. from the bottom. Next, mark 1 1/2 in. from the bottom in between the first markings. Continue marking 1 1/2 in. up to top of cake.

Decorate side of cake. Place cake on inverted 6 in. round pan. Use yellow icing pouch with coupler and tip 102 to pipe scallops around the cake on the 1 in. markings with the narrow end of the tip down. Use white icing pouch with coupler and tip 102 to pipe scallops slightly overlapping yellow ones. Repeat until you have six scallops.

Use white and yellow icing pouches with tip 102 to fill in the gaps at the bottom of the cake, creating a three-row scallop.

Use yellow icing pouch with tip 102 to pipe scallops around the cake on the 1 1/2 in. markings with the narrow end of the tip down. Use white icing pouch with tip 102 to pipe scallops slightly overlapping yellow ones. Repeat until you have six scallops.

Repeat above steps to top of cake. Place cake on cake platter.