ICING COLORS TINTED:

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

? Purple (formula 521): 2 cups icing + 2 B + 4 R + 3 P

? Blue (formula 540): 2 cups icing + 10 BK + 35 B + 10 R + 10 P

? Red (formula 7418): 2 cups icing + 25 C + 10 R

? Orange (formula 7416): 2 cups icing + 15 C + 8 O + 8 Y

? Yellow (formula 1345): 2 cups icing + 1 C + 6 Y

Make layered cakes. Bake and cool two 8 in. cake layers and three 6 in. cake layers.

Prepare icing. Set 1/2 cup white icing aside for decorating. Tint remaining icing following QuickCount color formulas above.

Level, fill and stack 8 in. layers for a 2-layer cake, 3 in. high and 6 in. layers for a 3-layer cake, 6 in. high. Reserve remaining icing. Prepare cakes for stacked construction.

Ice cakes. For 8 in. cake, use decorating turntable and purple icing in a cut disposable decorating bag to cover sides, 2/3 up from bottom. Use blue icing and a cut disposable decorating bag to cover remainder of sides and top. Use spatula to smooth. For 6 in. cake, use turntable and blue icing to cover bottom 1 in. of sides. Repeat to cover a 2 in. section with red icing, a 2 in. section with orange icing and the remainder of sides and top with yellow icing. Use spatula to smooth.

Decorate cakes. Stack cake on cake pedestal. Use toothpick to mark a band, 2 1/2 in. wide, from top edge of 6 in. cake to bottom of 8 in. cake. Use tip 4 and reserved white icing in a cut disposable decorating bag to pipe random swirls and dots within marked area.