Cake was baked in a book pan.
The full buttercream roses were made with Wilton tip 104.
The buttercream rosebuds were made with Wilton tip 104.
The leaves were made with tip 69.
The top border were piped shells made with tip 18.
The bottom border were piped snail trails made with tip 5.
The pages were achieved by combing the buttercream with an icing comb.
Colours were Americolor electric pink, Sugarflair violet, Americolor electric green and Americolor electric blue.
Cake was set on a 12″ square board.