Rosy Lemonade 5-Layer Cake
Additional Information
Step 1
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
Step 2
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.
Step 3
Make layered cake.
Tint batter following formulas above. Bake and cool one color batter in each pan.
Step 4
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.
Step 5
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.
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