Ombré Pink Flower Tip Cake / Yellow Fluffy Cake

Ingredients:

Ombré Pink Flower Tip Cake

Ingredients

• 3 cups (580g) Bulk Barn's Vanilla Cake & Muffin Mix or Fluffy Yellow Cake (recipe below), prepared
• 6 cups (1.8kg) White Buttercreme Icing
• Wilton Rose Icing Colour

Tools

• Wilton 8 x 2 in. Round Pan
• Wilton Cake Leveler, Small, 10-Inch
• Wilton 9 in. Tapered Icing Spatula
• Food-safe scissors
• Wilton 12 in. Disposable Decorating Bags
• Wilton Large Drop Flower Cake Decorating Tip 2D

Yellow Fluffy Cake

Ingredients

• 4 cups (455g) Cake & Pastry Flour, sifted
• 1 tbsp Baking Powder
• 1 tsp Salt
• 1 cup (227g) Butter, softened
• 2 cups (400g) White Fine Sugar
• 3 Eggs
• 1 tbsp Clear Imitation Vanilla Extract, 2 oz.
• 1 1/2 cups (350g) Milk

Directions:

1. Preheat oven to 350°F. Prepare 8 x 2 in. Round Pans with vegetable pan spray.
2. In medium bowl, stir together sifted flour, baking powder and salt.
3. In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Continue to beat until mixture is very pale, about 2-3 minutes.
4. Add flour mixture alternately with milk, beginning and ending with flour. Scrape down bottom and sides of mixing bowl. Continue beating one minute. Divide batter evenly into prepared pans.
5. Bake 38-42 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling grid 10 minutes. Remove from pans; cool completely on grid.

Cake Assembly and Decoration:

1. Colour Icing-Divide icing into four different bowls. Tint each bowl of icing by dipping a toothpick into the rose icing colour then dip into the icing. Create four different shades of rose. (You will need more of the lightest shade of rose for icing and decorating.) Torte, stack and fill for a four 1 in. layer, 5 in. high cake.
2. Ice Cake-Use spatula and lightest rose icing to ice cake smooth.
3. Decorate Cake-Use tip 2D, cut disposable decorating bag and fill icing bag with dark rose icing to pipe two rows of stars at bottom of cake. Continue piping star rows using tip 2D and tinted icing from the next darkest through lightest rose icing, bringing the last color over to cover the cake top.