Happy birthday to me!
Ombre colored rosettes using tip 21 on a 4" round cake. Start from the bottom row of rosettes and swirl from the inside out for each rosette. After the row is completed, empty the frosting from the piping bag, cut frosting amount and add white buttercream to achieve a lighter shade. Fill piping bag and pipe next row. Repeat until you gt to the top of the cake with the lightest color.
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