This cake is pretty and tastes wonderful – I made it for a friend’s birthday and she absolutely loved it!
Place one cake on a serving plate or cake stand. Top with a thick layer of buttercream icing and finish with second cake layer. Crumb coat cake with a thin layer of icing and chill for 15 minutes.
Transfer remaining buttercream icing into a piping bag with a star tip. Remove cake from fridge and pipe icing all over cake. Finish with a Rainbow Soft Sugar Pearls on piped icing.
Create flower by preparing Royal Icing according to pack instructions and tint with pink colour. Spread over baking paper to make flower petals and allow to fully dry. Once dry, carefully lift off paper and arrange on cake.