SUPPLIES NEEDED to recreate this mini 5″ Tomboy Cake • 5-inch un-iced chocolate cake (with three pre-sliced layers) • 1/2 pound of white buttercream frosting (approx. 1-2 cups) • piping bag (or ziploc bag) • large french pastry tip (although the book recommends a star tip) • icing spatula • mini cakestand • food coloring gel (I…