Bake Cake. Prepare cake mixes separately, according to recipe, divide into six portions. Tint batters according to formulas listed. Follow the directions in the Checkerboard Cake Pan packaging, using four batter colors in each layer. Bake and cool cake.

Use Color Right base colors and QuickCount color formulas to tint the following shades

• Bright and Bold Red: ½ box prepared white cake mix + 36 R
• Bright and Bold Orange: ½ box prepared white cake mix + 16 O + 16 Y + 2 R
• Bright and Bold Yellow: ½ box prepared white cake mix + 10 Y + 2 O
• Bright and Bold Blue: ½ box prepared white cake mix + 40 B
• Bright and Bold Purple: ½ box prepared white cake mix + 20 P + 2 B
• Spring Green: ½ box prepared white cake mix + 15 Y + 3 B

Assemble Cake. Stack layers with icing between, alternating color sections from top to bottom.

Ice cake. Ice top and sides of cake smooth in white decorating icing.

Tint icing. Follow formula listed to tint icing.

Use Color Right base colors and QuickCount color formulas to tint the following shade

• Bright and Bold Purple: one bottle white cookie icing + 20 P + 2 B

Decorate cake. Follow directions on cookie icing bottles to thin icing. Place each icing color separately in decorating bag. Cut 1/16 in. off tip of bags. Begin at center of cake and pipe icing out to cake edges. Use all 6 colors on each quarter section of cake. Let icing drip over sides of cake. Let icing dry before serving.