Step 2: Make the Cake
Bake a 9" round cake then freeze it, once your cake is frozen you can spread your butter cream frosting very easily and evenly. Much easier than frosting the cake at room temp.
For the bottom of this cake, I used white butter cream. I'd give you my recipe but it's a guarded secret. ;-)
For the second lay bake a 6" round cake, freeze it, then frost is a lovely pink.
To make your butter cream frosting pink - add a dash of red and smidgen of black. The black will deepen the color but you barely wat to use any.