Fit your piping bag with the open star tip. Fill the piping bag with the pink buttercream.
Remove the cake, still in the baking pan, from the freezer.
Prepare five small dessert plates by adding a dab of buttercream to the center of each.
Using the circle cutter, punch out the first cake layer and place onto the plate. Using the piping bag, pipe the top of the cake in a circular swirl, going from the outside inward
Punch out the second cake layer and place on top of the buttercream, pressing down slightly to nestle it in place.
Pipe the second cake layer.
Punch out the third cake layer and place on top of the buttercream, again pressing down slightly to adhere.
Swap out the open star tip for the rose petal tip. Hold the piping bag so the wide part of the petal tip is on the bottom. Begin piping in the center top of the cake – you’re going to pipe a little mound of buttercream as the center of your rose – squeeze the piping bag and at the same time move your hand in a zig zag motion, moving upward and creating a little mound of buttercream.
Now you will make the first row of petals. With the piping bag at a 45 degree angle and the wider part of the petal tip on the bottom, squeeze the piping bag with your dominant hand in a making-a-rainbow type motion, attaching the first petal to the mound, while at the same time, and with your other hand, rotate the plate at the same time. Pipe-and-turn is your new favourite saying. Pipe the next petal, slightly overlapping the first, and the next petal, enclosing on the initial mound.
Keep piping more petals, staggering the petals with each layer.
Continue piping until you’ve reached the edge of the cake! Petal power!