1. Place one of the bottom layers onto the cake stand or platter. Transfer 1/3rd of the buttercream into a piping bag fitted with a round tip. Pipe concentric circles onto the layer, and with a small offset spatula smooth out the buttercream. Place the matching top of the cake layer onto the buttercream, gently pressing down to adhere the layer onto the frosting.
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2. Repeat the process with the other cake layers.
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3. With the entire cake assembled, spread a thin coat of buttercream over the top and the sides to seal in the crumbs; this is called a crumb coat. Place into fridge to set the crumb coat; about 15 minutes or until buttercream is firm to the touch.
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4. Add the final layer of buttercream over the crumb coat, making sure not to scrape against it while smoothing out the frosting over the top and sides.
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Rosewater Flowerfetti Cake