It has been a while since I practiced on the buttercream flowers.  It was my mother in-law's birthday yesterday and I made this as soon as I completed the photo shoot for the upcoming book.

The cake is a Sweet Corn Chiffon Cake.  I am unable to share the recipe yet as I am still fine-tuning it.  I will share it soon as soon as I am sure it is right.  The flowers are made from Italian Meringue Buttercream and the cake is coated with Swiss Meringue Buttercream.