Chocolate Roses with Brown Sugar Buttercream

This cake has a lot of firsts: my first attempt at modeled roses, my first Swiss meringue buttercream, and my first use of Sylvia Weinstock’s spice cake.  On the whole, I’m pleased with how it turned out.  The buttercream used is a Martha Stewart brown sugar buttercream; it was absolutely divine.

A better shot of the side, showing the triple dot pattern.

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