Rose Gradient Birthday Cake

Cut the chiffon cake base into 4 layers.

Divide the cake base into 4 parts.

For each layer, first spread a layer of buttercream, then add fruits, spread a thin layer of buttercream, and cover with another layer of cake base.

Four layers of cake base with three layers of fruits.

After stacking the four layers, spread a thin layer of buttercream to cover the cake base.

Use 110g of colored buttercream for the first circle of piping.

For the second circle, add 80g of white buttercream to the remaining buttercream from the first circle, and so on!

The third circle also adds 80g.

For the inner circles, which are smaller, add 50g of buttercream to avoid waste.

Finally, decorate as desired, super simple, right!