Buttercream Rossettes cake

Ingredients For Butter Cream Icing:

Butter 250 gm
Vanilla powder 1 tsp
Icing sugar 400 gm

Method:

Beat butter and gradually add icing sugar.
Add vanilla powder and beat.
Divide the butter cream into 2 portions and mix in different colours in both.
Fill in 2 disposable piping bags with 2 coloured icings without nozzle fitted.
Cut about 1/2 inch at the end of the piping bag.
In the 3 rd piping bag fit in the nozzle 1M/ 2D.
Fit in the 1 st two piping bags to create a partition between 2 colours.
1st crumb coat the cake and then pipe rosettes over it.

Buttercream Rossettes cake by Anam Masood

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle.