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13) Floral buttercream with a colored center tier

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 9- inch vanilla cake layers cooled
  • 2 6- inch chocolate cake layers cooled
  • 4 cups buttercream split (3 cups white, 1 cup tinted)
  • Gel food coloring approximately half a teaspoon (either pink or blue)
  • Piping tips petal and star
  • 1 round cake board and dowels

Method
 

  1. Stack the layers and thinly spread the white buttercream between each layer. Chill for 20 minutes.
  2. Make a shallow indentation at the center of the chilled 9-inch stack. Insert dowels all around the indentation.
  3. Seal with a thin cake round, then cover the cavity with tinted buttercream.
  4. Stack the six-inch chocolate cakes to create a tiered cake. Place full dowels through each tier.
  5. Crumb-coat with white buttercream, chill 15 minutes.
  6. Using petal and star tips, pipe floral buttercream on the sides.
  7. Chill until firm, then transport upright.