Butter Cream recipe:
340 grams powdered sugar (florsocker)
150 grams room temperature butter
4 tbs milk
slowly churn the butter untill it has softened up and Turned white. once the butter has a nice smoothe consistancy add half the powdered sugar in slowly and mix for about 5min. Add the other half of powdered sugar and mix for about 5 more min. add the milk if neccesary to get the consistancy you are looking for.
divide the buttercream into 3 bowls. put a few drops of gel food coloring into each bowl. I did 3 different colors. red, green, yellow.
roll out plastic wrap onto the table. lay Three rows of the butter cream next to each other and pull the wrap over and roll upp the wrap nice and tight. lift the wrap upp carefully and slide it into a piping bag and decorate your cakes!