Layered Flag Cake

Ingredients

5 cups Ready-To-Use Decorator White Icing
Color Right Performance Food Coloring Set

Color Right Performance Food Coloring Set
3 oz. Decorator Preferred Blue Fondant, 24 oz. Fondant Icing

3 oz. Decorator Preferred Blue Fondant, 24 oz. Fondant Icing
4.5 cups Favorite Cake Mix or Recipe

Tools
Easy Layers 5-Piece Layer Cake Pan Set, 6-Inch

Easy Layers 5-Piece Layer Cake Pan Set, 6-Inch
10 x 16 Non-Stick Cooling Rack
Decorator Preferred 11 Inch Straight Spatula
12 in. Disposable Decorating Bags
Roll and Cut Fondant Mat

Roll and Cut Fondant Mat
Fondant Roller, 9-Inch

Fondant Roller, 9-Inch
Nesting Star Biscuit Cutter Set, 4-Piece
Round Cake Decorating Tip 1

Round Cake Decorating Tip 1

Click to mark complete

- Tint Icing Colors
Use Color Right base colors and QuickCount? color formula to tint icing in the following shade:
Autumn Red (formula 187): 2 cups icing + 40 C
Reserve 3 cups white icing
- Make layered cake:
Prepare batter. Divide batter into pans in set. Bake and cool according to pan directions.
- Assemble layers:
Tint icing following color formula above. Reserve remaining white icing. Use spatula and red icing to fill and stack layers.
- Ice cake:
Fill one disposable decorating bag with red icing and one with white icing. Cut about 1 ½ in. from tip of decorating bags. Pipe alternating bands of red and white icing to cover side of each layer; smooth with spatula. Ice cake top smooth with white icing. Use tip of spatula to add texture lines in icing.
- Make fondant star:
Use 9 in. fondant roller with purple guide rings to roll out blue fondant 1/8 in. thick. Use second largest (4 in.) star cutter to cut shape. Attach star to center of cake side. Use tip 1, a cut disposable decorating bag and white icing to pipe stars on blue star.