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Rosettes and Rainbows Birthday Cake

From JOANN
Makes: 15 to 20 servings

Rosettes and Rainbows Birthday Cake

 

YOU’LL NEED

#1M Round Decorating Tip
Easy Layers! Square Cake Pan Set
16″ Disposable Piping Bags
14″ x 20″ Cooling Rack
#12 Round Decorating Tip (6 needed)
Decorator Preferred 9″ Angled Spatula
Small Cake Leveler
Ruler

INGREDIENTS

Creamy White Decorator Icing, 4 LB Tub (9 cups icing needed)
Lemon Yellow Icing Color
Kelly Green Icing Color
Teal Icing Color
Rose Icing Color
Purple Icing Color
Golden Yellow Icing Color
Orange Icing Color
Christmas Red Icing Color
Sky Blue Icing Color
Bake Easy Non-Stick Spray
Favorite Cake Mix or Recipe (1 mix needed)

DIRECTIONS

1.Bake cakes. Prepare pans with Bake Easy spray. Set aside. Prepare white cake batter following recipe instructions. Divide batter into prepared pans. Bake and cool. Trim cake layers to top of pans. Remove from pans.

2.Tint icing. Tint 1-1/2 cups icing each blue, medium violet and green using color combinations provided. Combine Kelly Green and Sky Blue icing colors to get green color shown. Combine Rose and Violet icing colors to get medium violet color shown. Combine Teal and Sky Blue icing colors to get blue color shown.

3.Tint 1 cup icing each dark pink, yellow and orange using color combinations provided. Combine Golden Yellow and touch of Lemon Yellow icing colors to get yellow color shown. Combine Orange and Christmas Red icing colors to get orange color shown. Combine Rose and touch of Sky Blue icing colors to get dark pink color shown. Reserve 1-1/2 cups icing white.

4.Assemble cake layers. Prepare six decorating bags with tip 12. Fill separately with blue, medium violet, green, dark pink, yellow and orange icing.

5.Place cake layer on plate. Using medium violet icing, outline cake layer, following square shape. Using blue icing, pipe outline of cake on inside of medium violet outline. Repeat using remaining colors (green, yellow, orange, dark pink).

6.Repeat filling technique two more times with remaining cake layers.

7.Decorate sides of cake. Using toothpick and ruler, mark diagonal lines on side of cake. Lines should be at 45 degree angle, about 1 in. apart. Repeat on all sides of cake.

8.Using prepared decorating bags, fill in icing on sides of cake, alternating color pattern to form triangles on corner edges.

9.Using spatula, work with one color at a time to lightly smooth lines, starting at bottom, then sweeping spatula on diagonal to top of cake.

10.Using spatula, clean off top edge of cake.

11.Pipe rosettes. Prepare decorating bag with tip 1M and reserved white icing. Pipe rosettes to cover top of cake.

 

Find this recipe and more holiday treats at joann.com