I have always loved the look of piped buttercream cakes, with beautiful flowers and so this is only my 3rd attempt.
Vanilla butter cake filled with raspberry conserve and chocolate Swiss meringue buttercream, frosted and decorated in a shortening based buttercream so that I could achieve the brilliant white and bright pinks, yellow, orange and green. I was inspired by The White Flower Cake Shoppe, and this is one of their designs. but I can not get my flowers to look like their’s. I have no idea of the tip they use. I used a Wilton 402-402 ruffle tip.
Anyway I am still over the moon with the end result.