Bake the cakes and allow them to cool completely.
Prepare both the frostings.
Place one cake on a serving dish and spread chocolate buttercream on top.
Then, place the other cake on top of the icing and press gently to secure into place.
Ice the entire cake in chocolate frosting.
Use a decorating comb to create stripes along the side of the cake.
Spray the sides of the cake with golden edible spray (optional).
Attach a few different types of Russian tips to individual piping bags and fill them with the chocolate frosting and light brown American buttercream.
Hold the piping bag at a 90 degree angle on top of the iced cake. Squeeze the bag until some icing comes out and then pull away.If you pull away slowly, you will end up with longer flower petals and if you pull away quickly, you will end up with shorter petals.Continue making little flowers on the cake, using dark and light shades of icing until fully covered.
Attach a basic leaf tip (Wilton tip # 352) to a piping bag and fill it with chocolate frosting. Fill any gaps between flowers by piping little leaves.
Pipe flowers around the base of the cake and you are done. Enjoy!