SUBSCRIBE HERE ~ \r<br>BUTTERCREAM CAKES ~ \r<br>\r<br>Learn how to create gorgeous chrysanthemum mum cake using a gorgeous Swiss Meringue buttercream. I love buttercream and piping, and this is one of my favourite flowers to make. \r<br>\r<br>Follow Us\r<br>WEBSITE\r<br>\r<br>FACEBOOK\r<br>\r<br>TWITTER\r<br>\r<br>INSTAGRAM\r<br>\r<br>PINTEREST\r<br>\r<br>\r<br>Materials\r<br>* 7 round smooth buttercream cake (smooth buttercream - \r<br>* One batch of our Swiss Meringue Buttercream - \r<br> - 4 shades of Pink (Wilton Rose) two lightest at 125g (4.4oz) darker two at 65g (2.3oz)\r<br> - the remainder (Americolor Mint Green) \r<br>* 4 Piping bags\r<br>* 4 couplers\r<br>* Piping tip Loyal No. 80\r<br>* Turntable\r<br>* Flow coat\r<br>* Spatula\r<br>* Round cookie cutters\r<br>* Toothpicks\r<br>* Small containers\r<br>\r<br>To see more buttercream cakes, including cake textures (
