Bake cake. Prepare cake recipe following directions. Bake 3 layers. Cool. Trim each layer to 1 ½ in. high for a 4 ¼ in. high cake. Fill layers and crumb coat with white icing.
Tint icing and prepare decorating bags. Divide icing into six 1-cup portions. Tint light violet, medium violet, dark violet, light pink, medium pink and dark pink. Combine Violet with a touch of Pink for dark violet shown. Combine Pink with a touch of Violet for medium and light violet shades shown (2 shades.) Combine Pink with a touch of Burgundy for light, medium and dark pink shades shown (3 shades.) Place light violet icing in a decorating bag with a coupler, medium violet icing in a decorating bag with tip 21, dark violet icing in a decorating bag with tip 2D, light pink icing in a decorating bag with tip 1A, medium pink icing in a decorating bag with tip 4B, dark pink icing in a decorating bag with tip 1M.
Decorate cake. Use prepared bags and all icings to pipe random dots, clusters of dots, stars, pullout stars, swirls and rosettes to cover top and sides of cake.
Learn how to pipe beautiful rosettes, big and small, to add charming floral accents. Rosettes are a great way to create quick decorations. Different tips create different “petal” effects. Rosettes can be used to add a simple floral accent to a dessert or to cover a cake or cupcake.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.