Learn how to make a summer dessert that will satisfy all your senses. This Rosy Lemonade 5-Layer Cake is just as tasty as it is beautiful, and a lovely pink ombre effect is sure to surprise when you slice into this summer treat. Simple enough for birthdays and showers, yet elegant enough for a small summertime wedding, this layer cake may look complicated, but it’s a great project for beginning decorators. Best of all, the Color Right Performance Color System makes it so easy to tint your batter and your icing.
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)
Easy Layers! 6 in. Cake Pan Set
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.
Use white icing to fill and stack cake layers from darkest to lightest pink on cake pedestal. Tint remaining icing following color formulas above.
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.