DAISY CAKE

Steps:

• Trim the top of the cake with a long serrated knife to make the surface level. Using a ruler as a guide, insert toothpicks or wooden skewers into the sides of the cake at 2-inch intervals to mark two equal layers. Rest the serrated knife on the toothpicks, and halve the cake horizontally using a sawing motion. Carefully slide the top cake layer onto a cardboard round, and set it aside.
• With a small offset spatula, spread top of bottom layer with 1 1/4 cups frosting; carefully slide the second cake layer back on top of the first layer.
• Fit a pastry bag with a coupler, and fill with frosting (for petals); set aside. Tint 3/4 cup of remaining frosting dark green (for leaves and stems) and 1/3 cup frosting bright yellow (for dots); set aside. Tint 4 cups frosting chartreuse (for base coat) by mixing leaf green, lemon yellow, and a touch of egg yellow.
• Gently brush away loose crumbs from top and sides of cake with a pastry brush. With the offset spatula, spread about 1 1/2 cups chartreuse frosting over top and sides of cake to form a crumb coat. Refrigerate cake until frosting is firm, about 15 minutes.
• With a large offset spatula, spread about 2 more cups chartreuse frosting over top and sides to form a second coat. Smooth top and remove excess frosting with the large offset spatula. Smooth sides with a bench scraper. Return cake to refrigerator; chill until second coat is firm, about 15 minutes.
• Lightly score surface of cake with a knife to mark 8 wedges, wiping knife clean after making each mark.
• Decorate cake: Using green frosting and the #3 tip, pipe a slightly curved line for the stem. The daisy's petals are made with the #352 leaf tip. Using white frosting and holding the bag with the tip's pointed end facing up, apply pressure and pull out straight from the stem; release pressure and pull upward to finish each petal. Repeat, for twelve or more petals, wiping off the tip between strokes if necessary. Switch to yellow frosting and the #3 tip. Holding the bag at a 90 degree angle to the cake, make a mound of tiny dots in the center. Finally, with green frosting and the #352 leaf tip, pipe a small leaf originating at the base of the stem (using the same technique described for the petals).
• Refrigerate cake until ready to serve. Let stand at room temperature 20 minutes before serving. Slice into wedges: To avoid crumbs on surface, make each cut with one downward motion, pulling knife back toward you (not upward) and wiping knife clean after each cut.