Floral Buttercream Transfer Wrap Cake

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1. Bake cakes. Prepare cake batter following recipe instructions. Bake and cool 2 cake layers. Level both layers to 2-1/2 in. high. Fill and stack for 5 in. high cake.

2. Tint icing and prepare decorating bags. Using formulas listed below, tint icing and prepare decorating bags as follows:

   For Flower #1 (vibrant purple flower with white stripes and magenta center):

   • Using Violet and Rose icing colors, tint 1/2 cup icing vibrant purple; place in bag with tip 4
   • Using Rose and Sky Blue icing colors, tint 1/4 cup icing magenta; place in bag with tip 2
   • Place 1/4 cup white icing in bag with coupler; attach tip 1 (this icing will also be used to pipe flower #4 and dots on cake)

   For Flower #2 (lavender flower with medium purple center):

   • Using Violet and Rose icing colors, tint 1/4 cup icing medium lavender; place in bag with tip 2
   • Using Rose and Violet icing colors, tint 1/4 cup icing light lavender; place in bag with tip 1
   • Using Violet and Rose icing colors, tint 1/4 cup icing medium purple; place in bag with tip 2
   • Using Rose and Red-Red icing colors, tint 1/4 cup icing bright red; place in bag with coupler; attach tip 1 (this icing will also be used to pipe flower #3)

   For Flower #3 (bright red flower with 5 petals and yellow center):

   • These flowers will be piped using the remaining bright red icing from flower #2; attach tip 2
   • Use Lemon Yellow icing to tint 1/4 cup icing lemon yellow; place in bag with tip 1 (this icing will also be used to pipe leaf #1)

   For Flower #4 (light coral flower with 5 petals and blue/violet center):

   • Using Creamy Peach and Pink icing colors, tint 1/4 cup icing light coral; place in bag with tip 4
   • Using Violet and Sky Blue icing colors, tint 1/4 cup icing medium violet; place in bag with tip 1
   • Using Delphinium Blue icing color, tint 1/4 cup icing delphinium blue; place in bag with tip 1
   • You will also need the bag of white icing from flower #1 with tip 1

   For Leaf #1 (long stem of rounded leaves):

   • Using Leaf Green and Lemon Yellow icing colors, tint 1/4 cup icing bright green; place in bag with coupler; attach tip 2 (this icing will also be used to pipe leaf #2)
   • You will also need the bag of lemon yellow icing from flower #3

   For Leaf #2 (forest green leaf with bright green vein):

   • Using Teal, Kelly Green and Black icing colors, tint 1/4 cup icing forest green; place in bag with tip 2
   • You will also need the bag of bright green icing from leaf #1; attach tip 1

   For Leaf #3 (medium stem of pointed leaves):

   • Using Leaf Green, Moss Green and Lemon Yellow icing colors, tint 1/2 cup icing light green; place in bag with tip 2
   • Using Moss Green and Juniper Green icing colors, tint 1/4 cup icing medium green; place in bag with tip 1

   For Background:

   • Using Black icing color, tint 4 cups icing* black; place 2 cups in bag with tip 4; place 1 cup in bag with tip 1M; reserve remaining cup for icing cake
   • You will also need the bag of white icing from Flowers #1 and 4; attach tip 2

   *For a deep black, try using chocolate buttercream as a base rather than white.

3. Ice cake. Using reserved black icing, ice sides and top of cake smooth.

4. Prepare buttercream transfer template. Print floral pattern template. Place on cake board; tape to secure.

   Cut parchment paper into rectangle measuring 5-1/4 in. high by 24 in. wide (it should be a little bigger than the floral pattern to allow for the added width of the buttercream transfer). Place over flower pattern; tape to secure.