Directions (continued)

• out clean. Cool on a wire rack for 10 minutes before inverting onto
• rack to cool completely. Transfer cake to a large platter or covered
• board. (15-in. x 12-in.).
• In a saucepan, combine cake flour and milk until smooth. Bring to a
• boil; cook and stir for 2 minutes or until thickened. Cool to room
• temperature. In a large bowl, cream butter, shortening, sugar and
• vanilla. Add flour mixture; beat until sugar is dissolved and
• frosting is fluffy.
• Place 2 tablespoons frosting each in three bowls; tint one pink, one
• yellow and one purple. Place 3/4 cup frosting in a bowl; tint blue.
• Frost top of cake blue and sides white. Form three clouds with some
• of the white frosting (see photo); set remaining white frosting
• aside.
• With the point of a toothpick draw two small kites and two large
• kites on the blue frosting (see photo). Fill in kites with some of
• the purple, pink and yellow frosting.
• Cut a small hole in the corner of a pastry or heavy-duty resealable
• plastic bag; insert round tip #3 (or pipe directly from bag). Fill
• bag with remaining purple frosting; pipe kite strings on the two
• small kites. Repeat with yellow and pink frosting on medium kites.
• Pipe colored bows on the top of kite strings.
• Cut a small hole in the corner of another pastry or plastic bag;
• insert round tip #3. Fill bag with remaining white frosting; pipe
• crossbars and an outline around each kite. Using round tip #7, pipe
• a border around top edge of cake. Yield: 12 servings.