Pink Azalea Cake

Heat oven to 350°F. Spray bottoms and sides of two 8-inch round cake pans with cooking spray. In a large bowl, beat Cake ingredients with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally. 

Divide cake batter in half. Use food color to dye one half pink. Pour each batter into a cake pan.  

Bake for 26 to 31 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in pans. Then, flip onto a cooling rack to completely cool.

Meanwhile, prepare frosting by beating butter with an electric mixer on medium speed until light yellow. On low speed, gradually beat in powdered sugar. Once incorporated, beat on high speed until light and fluffy. Carefully fold in cherry juice until smooth and uniform in color. Place 2/3 of frosting into a piping bag with a round tip; set aside.

Once cakes are cool, split each layer in half. Assemble into a 4-layer cake by alternating cake colors and using the remaining frosting between layers and to cover cake in a light crumb coating of frosting. 

Using filled piping bag and starting at the bottom, pipe circles along the edge of the cake. Then, gently spread each circle with an offset pastry knife in an upward motion to create a petal. Repeat with slight overlap in rows around the side of the cake, as well as concentric circles on top of cake, to form a flower petal pattern.