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  • Rose iced birthday cake
    You’ll need
      • 2 x 5-inch Victoria sponge cake
      • Buttercream icing
      • Peach food colouring
      • Piping bag
      • Large 1M piping nozzle
      • Palette knife
      • Washi tape
      • Skewers
      • Blue ribbon
      1. Buy or make two 5-inch Victoria sponge cakes and leave to cool. Level both the cakes using a sharp knife so they’re both completely flat at the top. Prepare fresh buttercream and use it to layer the cakes on top of one another so you have a tall cake. Ensure it is firmly secured to a cake board by affixing with another layer of buttercream.

      2. Add peach food colouring to your fresh buttercream and blend until you achieve the desired shade. Using a palette knife cover the entire cake in a layer of buttercream. Pop a 1M piping nozzle into a bag and fill with the remaining buttercream.

      3. Starting from the bottom of the cake, and working in the round, decorate the cake completely in roses. To pipe a rose you must hold the nozzle level with the cake. Starting from the middle, pipe in a tight, circular motion working to the outside, forming a rose. Continue around the entire cake, filling any gaps with smaller roses.

      4. Use coordinating washi tape to create the flag decorations on top. Trim lengths of tape, 8cm, and wrap around the top of a wooden skewer. Use scissors to cut the end into a ‘V’ shape. Push several skewers into the top of the cake at varying levels. To finish, gently tie a length of ribbon around the bottom of the cake.

     
     
    Rose iced birthday cake
    You’ll need
      • 2 x 5-inch Victoria sponge cake
      • Buttercream icing
      • Peach food colouring
      • Piping bag
      • Large 1M piping nozzle
      • Palette knife
      • Washi tape
      • Skewers
      • Blue ribbon
      1. Buy or make two 5-inch Victoria sponge cakes and leave to cool. Level both the cakes using a sharp knife so they’re both completely flat at the top. Prepare fresh buttercream and use it to layer the cakes on top of one another so you have a tall cake. Ensure it is firmly secured to a cake board by affixing with another layer of buttercream.

      2. Add peach food colouring to your fresh buttercream and blend until you achieve the desired shade. Using a palette knife cover the entire cake in a layer of buttercream. Pop a 1M piping nozzle into a bag and fill with the remaining buttercream.

      3. Starting from the bottom of the cake, and working in the round, decorate the cake completely in roses. To pipe a rose you must hold the nozzle level with the cake. Starting from the middle, pipe in a tight, circular motion working to the outside, forming a rose. Continue around the entire cake, filling any gaps with smaller roses.

      4. Use coordinating washi tape to create the flag decorations on top. Trim lengths of tape, 8cm, and wrap around the top of a wooden skewer. Use scissors to cut the end into a ‘V’ shape. Push several skewers into the top of the cake at varying levels. To finish, gently tie a length of ribbon around the bottom of the cake.