Bake cakes Bake and cool five cake layers according to pan directions. Level cakes in pan.

Assemble cake Prepare decorating bag with tip 2A and fill with white icing. Fill and stack layers, piping icing between layers. Once stacked, pipe extra line of icing between each layer so it extends beyond edge of cake. Use spatula to smooth icing around sides of cake.

Make glaze Prepare glaze following recipe instructions.

NOTE: Change amounts to 2 1/4 cups confectioners’ sugar, 3 tablespoons and 1 teaspoon milk and 1/2 teaspoon clear vanilla.

Divide glaze evenly into four containers. Using Burgundy icing color, tint one glaze Burgundy. With the Red-Red icing color, tint one glaze light pink and one glaze darker pink. Leave the remaining glaze white. Transfer glazes to decorating bags.

Decorate cake Pipe glaze in alternating colors along top of cake, allowing glaze to drizzle down sides.