Step 1
Gather all tools and buttercream colours before you begin decorating. Having everything ready beforehand makes the process feel calmer and helps the decorating flow more smoothly.
Step 2 Fit one piping bag with the Loyal # C7 piping tip and fill with 300g hot pink buttercream. Fit the second piping bag with the Loyal # 32 open star tip and fill with 250g orange buttercream.
Place the remaining buttercream colours into small bowls ready for texturing.
Pro Tip: I like to roll my buttercream in cling wrap before placing it into the piping bag. It keeps the piping bagscleaner and makes refilling much easier later on.
Step 3
Using the offset spatula, apply small amounts of hot pink buttercream onto the cake using soft upward strokes. The goal is to create a layered, textured finish rather than smoothing the buttercream flat. Work randomly around the cake, allowing some of the white buttercream underneath to remain visible. Wipe excess buttercream off the spatula regularly so the colours stay fresh and distinct rather than blend into one another.