Butter Cream Rosette

Ingredients:

• Butter250 gm
• Vanilla Powder1 tsp
• Icing Sugar400 gm

Method:

1. Beat butter and gradually add icing sugar.
2. Add vanilla powder & beat.
3. Divide the butter cream into 2 portions and mix in different colors in both.
4. Fill in 2 disposable piping bags with 2 colored icings without a nozzle fitted. Cut about ½ inch      at the end of the piping bag
5. In the 3rd piping bag fit in the Nozzle 1M/2D.
6. Fit in the 1^st two piping bags to create a partition between 2 colors.
7. 1^st Crumb coat the cake and then pipe rosette over it.