Cake- allowing the cake to fully cool will help the cake remain intact. Use a serrated knife and gently push and rotate while slicing the cakes in half. Tracing lightly first will help create even layers. Remember, push knife in, slightly rotate, and push knife in and slightly rotate to 'slice'...
Frosting-
The lightest frosting should be made first to avoid cleaning the mixer and bowl. Start with a full batch of
dairy free white frosting, next base for light and dark chocolate. Mix lighter chocolate then dark chocolate frosting. There will be extras of all frosting; the roses use a lot of frosting and you won't want to run out half way through! Be sure to apply a thin crumb coat with the white frosting so you'll have plenty left for the roses.
The technique for the roses should be practiced before apply to the cake. For a better description (and if you're a visual learner) see the
video here and
here from I Am Baker.
Refrigerating the cake will help keep the shape of the roses as well as for cutting cleaning slices. This cake is the perfect serving for 2-3 people. Freeze leftovers to enjoy another day!
Tools listed are only suggestions to make things easier and faster. A metal open star tip is better than a plastic tip for crisper piping of designs and clean better in hot water.