Neapolitan Rose Cake

in an airtight pastry bag seal it then drop that into a plastic bag. Allow it to come to room temperature before piping.
Rosette Cake
To pipe this cake I started by placing my remaining buttercream after you have added frosting between the layers and done a light crumb coat into pastry bags fitted with 1M or 2D tips. Start and the bottom of the cake with chocolate and begin by piping a rosette. I like to end the rosette on top leaving the tail where it will be hidden by the next row. Try to begin and end each flower in the same way to have a consistent overall look. You can find detailed information on a Rose Cake Tutorial here.
Next time I make this cake I will start by placing my chocolate cake on the cake stand and covering it with chocolate buttercream not the strawberry as I did for the pictures.
Ingredients
1 cup 2 sticks 227 g unsalted butter softened2 teaspoons McCormick Pure Vanilla Extract32 ounces confectioners sugar sifted2 tablespoons whole milk up to ½ cuppinch kosher salt
Instructions
Beat butter in bowl of stand mixer with whisk attachment on mediumhigh speed until light and fluffy. about 3 minutes
Add vanilla extract.
With the mixer on low slowly add in confectioners sugar milk and salt frequently scraping the sides and bottom of the bowl.
Once incorporated whip frosting for at least 3 minutes on mediumhigh to high. My mixer went for 7 minutes
If frosting is too thick to spread gradually beat in additional milk.