Two-Tiered Poinsettia Cake

Instructions

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1. - Make flowers 1 day in advance. Prepare royal icing following recipe directions. Tint large portion red and small portion yellow. Use tip 352, 1 5/8 in. lily nail, and red icing in cut decorating bag to make 35 to 40 poinsettias. Use tip 2 and yellow icing to make dot centers. Let dry at least 24 hours.
2. - Make cakes. Prepare batter following recipe directions. Bake and cool two 6-in. and two 8-in. cakes. Stack and fill for 2-layer cakes, 4-in. high.
3. - Cover cakes with fondant. Prepare buttercream icing following recipe directions. Prepare cakes with buttercream; cover cakes with fondant. Prepare cakes for stacked construction. Assemble cakes.
4. - Add border and dots. Use tip 5 and white buttercream icing in cut disposable decorating bag to pipe bead bottom borders. Use dots of icing to attach poinsettias along top edge of each cake. Use tip 2 and white buttercream icing to pipe random dots around top half of each cake.

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