1. Color 200g of buttercream for each of the following colours: Leaf Green, Eucalyptus and Holly Green ProGel.
2. Colour 50g with Claret ProGel and place into a piping bag fitted with a No.24 tip. Leave the remaining buttercream uncoloured and place into a piping bag fitted with a No.2 tip.
3. Place the Leaf Green, Eucalyptus and Holly Green buttercream into piping bags fitted with couplers. This will allow you to interchange nozzles.
4. Place 200g Chocolate Frosting into a piping bag and snip off the tip of the bag leaving a small hole.