• Step 1 – Prepare the Cake - Bake and cool two oval or round cake layers. Brush layers with simple syrup. Fill and frost with coffee or velvet buttercream. Optionally, decorate the sides using a basketweave pattern with tip 1D. Pipe a border on top using a round or star tip.
  2 layers Devil’s Food Chocolate Cake , ½ cup Simple syrup, ½ lb Coffee buttercream , ½ lb Velvet American buttercream , 1 lb Stiff buttercream frosting, Gel food colors

Step 2 – Pipe Buttercream Flowers

• Blossoms: Attach parchment to a flower nail. Use tip 104 to pipe 4–5 petals around the nail. Add dots in the center using tip 3.
• Ranunculus: Pipe a green center with tip 3. Use tip 104 to pipe petals around the center in tight layers. Continue outward to build size.
• Roses: Pipe a small cone base with buttercream. Use tip 104 to pipe a tight center swirl. Add overlapping petals around the cone. Vary petal width for small, medium, or large roses.

Step 3 – Assemble the Cake.

• Place the flowers - Pipe flowers directly on the cake or freeze on parchment squares for easier placement. Arrange frozen flowers as desired. Add leaves or extra piped details if needed.
• 🧊 Storage - Pipe and freeze flowers on parchment for up to 3 months. Once placed on a cake, store at room temperature (2–3 days in cool weather) or refrigerate. Avoid direct sunlight and high humidity to prevent softening.