Reserve one-third of the butter icing
Sandwich together the two sponges with
butter icing and place on a serving plate. Cover the top and side with
the rest of the butter icing, smoothing the top with a palette knife and
serrating the side using a scraper.
Divide the remaining butter icing into
four bowls. Tint them green, blue, yellow and pink.
Decorate the top of the cake first.
Use No 3 writing nozzles for the blue and green icing and petal nozzles
for the yellow and pink. Pipe on the vase and flowers.
For the side decoration, spoon the
remaining yellow icing into a fresh piping bag fitted with a No 3
writing nozzle. Pipe the stems, then the flowers and flower centers.
Finish by piping green beads at the top and base edges of the cake.