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LEOPARD BUTTERCREAM CAKE

• Vanilla buttercream
• 3 shades of pink gel food colors. I used Americolor soft pink, fuchsia, and burgundy.
• Black gel food color
• Waxed paper
• Piping bags
• Small round piping tips (optional)
• Large star piping tip
• 6-inch round cake covered in soft pink buttercream, chilled
• Dark gray or silver sugar pearls
• Assorted pink sprinkles and pearls

PREP YOUR SUPPLIES

Cut tiny 1 to 2-inch squares of waxed paper. Tint about a cup each of buttercream with the soft pink, fuchsia, and burgundy gel colors. Using piping tips is entirely optional, but I feel they make the job a little easier. Fill bags with small round tips (or just cut small openings) with the burgundy and soft pink. Fill a bag with a slightly larger round tip (or just cut it) with fuchsia. Tint 2 to 3 cups of buttercream dark gray and fill a bag fitted with a large star tip.