6)Cake board 12in round

with buttercream frosting piped into tightly spaced rose patterns. The cake sits directly on top of a silver cardboard cake board.Styling & Technique DetailsPiping Pattern: Piped utilizing a classic rosette technique, usually created with an open-star tip like the standard Wilton 1M piping tip.Frosting Type: The color and structure indicate a stable icing style, most frequently an American or Swiss meringue vanilla buttercream.Display: Resting on a standard 10-inch round base, a size commonly paired with 8-inch or 9-inch baked layers