Cream together the butter and sugar.

Add the eggs one by one, mixing well after each.

Gently mix in the dry ingredients—flour and baking powder—until just combined.

Stir in the pistachio paste, rose water, and food coloring.

Add the chopped pistachios.

Pour the batter into your prepared cake pans.

Bake at 350°F (175°C) for about 30-35 minutes.

Check if it's done by inserting a toothpick into the center; it should come out clean.

Let the cake cool completely before frosting.

Mix your chosen frosting base according to the recipe instructions.

Add your rose flavoring and pistachio flavoring.

Mix well to combine everything evenly.

If using chopped pistachios, gently fold them in at the end to keep them from getting smashed.

Carefully level the tops of your cooled cakes.

Place one layer on your serving plate. Add frosting, spreading it evenly.

Top with the next layer and repeat. Frost the entire cake.

Use a piping bag fitted with a large, round tip. Add frosting to the bag. To make a rose, pipe a swirl of frosting. Then, pipe smaller swirls around it, slightly overlapping each previous swirl. Keep adding swirls to form a rose shape.

Sprinkle chopped pistachios around the edges of the cake, or create a pistachio border along the bottom. You can also use whole pistachios to make a decorative pattern.

Arrange small, colorful flowers on top of the frosting.

Choose colors that match your cake. Sprinkle them evenly over the frosting, or create a pattern. You can also use different shapes and sizes of sprinkles for a unique design.