Floral Face Cake! - Cake Decorating

The single most beautiful cake I’ve ever made. To get tips and tricks on making this cake, check out the blog post - Materials • Three 10″ round white chocolate mud cakes (2 batches) baked at 150C for 2 hours 10 minutes • Sweet Buttercream (750g (1lb 10oz) with raspberries added for the filling layers – 850g (1lb 14oz) Blush for the cake itself (Americolor Blush) – 650g (1lb 7oz) three shades of Pink (Sugarflair Claret and Ruby) for roses- I did the palest pink in Claret only, then added more Ruby and Claret for each darker shade as I went to save on wastage. – 200 (7oz) natural for blossom flowers – 75g () Black, and 50g () both green – (Americolor Forest Green) and red ( Americolor Red Red) • Spatulas • Scraper • Piping bags • Piping tips – #1 – black #2 blossom centres, #102 small blossom flower, #104 larger blossom and roses, #352 leaves • Turntable • Scissors • Flower nail • Parchment pape