This Tie dyed birthday cake was actually tie dyed inside and out! (sorry, the lighting wasn’t very good where I took the picture!). I baked two 12″ round vanilla cakes. I tinted portions of the vanilla batter violet, rose, leaf green and lemon yellow, leaving some white as well. Then I randomly spooned them into the pan to make the inside tie dyed effect. They were layered with vanilla butter cream filling.

I then gave the cake a crumb coat of vanilla butter cream and let it set. I colored some vanilla butter cream with the same colors as the batter along with some blue to get a little more color. Using larger round tips (sizes 8, 9, 10, and 12), I piped swirls on the cake. I then took a toothpick and pulled it through the icing from the center of each swirl to the outside. After I did this to all the swirls, I cut some wax paper to fit the top and then each side. I gently pressed it down, smoothing each swirl from the center out. I then put it in the refrigerator overnight.

The next morning, I gently pulled the wax paper off and used a Viva paper towel with a fondant smoother to smooth out any areas that pulled up a little. For the border, I took some of the violet and rose butter cream and put them side by side in the same piping bag. I then piped a shell border using tip #21. Using tip #5, I piped the lettering in violet butter cream and then went back over it with rose butter cream using tip #3.