Make the buttercream

• Beat the softened butter in the stand mixer until pale and fluffy.
• Gradually add the sifted powdered sugar and keep beating until smooth.
• Add the vanilla extract, salt and milk, then beat until light and creamy.

Color the buttercream

• Divide the buttercream into separate bowls.
• Tint one portion with pink gel coloring and another with green gel coloring, mixing until evenly colored.

Stack and crumb coat the cake

• Place the first sponge layer on the cake board and spread a layer of buttercream over it.
• Repeat with the remaining layers, then cover the whole cake with a thin crumb coat.
• Chill the cake until the crumb coat is set.

Smooth the final coat

• Cover the chilled cake with a thicker layer of buttercream.
• Smooth the sides and top with the offset spatula on the turntable until even.

Pipe the floral decoration

• Fill a piping bag with the pink buttercream and pipe rosette flowers over the top and sides of the cake.
• Fill another piping bag with the green buttercream and pipe small leaves around the flowers.
• Add extra small piped details to fill any gaps.

Finish and serve

• Chill the decorated cake so the buttercream firms up.
• Slice and serve.