Ingredients:

• Favorite white cake mix or recipe (4½ cups batter used)
• Color Right Performance Color System
• Ready-To-Use Decorator Icing – 4.5 lb. Tub (7½ cups needed)

Supplies:

• Easy Layers! 6 in. Cake Pan Set
• Cooling Grid
• Cake pedestal
• 12 in. Disposable Decorating Bags
• 16 in. Disposable Decorating Bags
• Decorating Tip 1M

Batter Colors Tinted

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

• Pale Pastel Pink: 4 ½ cups batter + 1 P
• Divide batter into five portions.

Tint darker shades of batter:

• For second lightest pink: 1 portion ultra-pale batter + 1 P
• For third lightest pink: 1 portion ultra-pale batter + 2 P
• For fourth lightest pink: 1 portion ultra-pale batter + 3 P
• For darkest pink: 1 portion ultra-pale batter + 4 P

Reserve remaining batter Pale Pastel Pink.

Icing Colors Tinted

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

• Pastel Pink: 2 cups white icing + 1 P
• Pastel Yellow: 2 cups white icing + 2 Y
• Reserve remaining icing white.

Make layered cake.

Tint batter following formulas above. Bake and cool one color batter in each pan.

Assemble layers.

Use white icing to fill and stack cake layers from darkest to lightest pink on cake pedestal. Tint remaining icing following color formulas above.

Decorate cake.

Fill 12 in. disposable decorating bags with pink and yellow icing; cut tips of bags. Prepare 16 in. disposable decorating bag with tip 1M; place 12 in. bags into 16 in. bag. Pipe rosettes to cover cake.