Ingredients 3 cups better needed Favorite Cake Mix or Recipe Buttercream Frosting Buttercream Frosting Black Icing Color Pink Icing Color Ivory Icing Color Tools 6 x 3 in. Round Pan Cake Leveler, Small, 10-Inch Cake Leveler, Small, 10-Inch Decorator Preferred 13 inch Angled Spatula Decorator Preferred 13 inch Angled Spatula Cake Dividing Chart Toothpicks Fondant and Buttercream Decorative Press Set, 27-piece Fondant and Buttercream Decorative Press Set, 27-piece food-safe scissors 12 in. Disposable Decorating Bags Round Cake Decorating Tip 4 Round Cake Decorating Tip 4 Round Cake Decorating Tip 2 Round Cake Decorating Tip 2 Instructions Click to mark complete - Make layered cake. Prepare batter following recipe directions. Bake and cool cakes. Prepare buttercream icing following recipe directions. Tint a portion black. Tint remaining pink. Torte, stack and fill for a 3 in. high cake. Use spatula and pink icing to ice cake smooth. - Imprint designs. Use Cake Dividing Chart and toothpick to divide cake in thirds. Use swirled heart press to imprint a heart centered 1/4 in. below each division mark. Use left and right heart with scroll presses to imprint design on each side of hearts. - Decorate cake. Use tip 4, cut disposable decorating bag and black icing to pipe outlines over imprints and pipe bead fleurs-de-lis, hearts and paisley shapes. Use tips 4 and 2, cut disposable decorating bag and black icing to pipe large and small dots around some designs. Use tip 4, cut disposable decorating bag and black icing to pipe bead bottom border. How To
