Soooo Yeah... another cake of mine. I did this one last night about 1 in the morning (after an 8 hour work shift not including staying after to help out and returns)... yay!

Friend's birthday party was today. There wasn't a theme... just bring something if you like... casual sort of deal. So I made strawberry cake since I had left over strawberry puree. It came out slightly girly BUT... that's where the buttercream took me and the birthday girl was SUPER HAPPY!!! Apparently her and her sister always fought over the flowers on cakes growing up. It was actually completely devoured by the time it was over. And the frosting is a homemade swiss buttercream so it's not really sweet... mostly buttery lol. So people were eating it by the gobs.

*Spoon is her nick name. But it was what 1-2 in the morning so by the time I was like... oopppps. It was written as Spoon.



*Recipe for the frosting:
(I LOOOOOVE this buttercream recipe. It's not super sweet as American Buttercream is... it's just right... buttery and creamy... I got it from Crumb Boss on youtube... so watch her video for a more visual explanation)


1. In a medium pot heat water on medium heat with a metal bowl on top (makeshift double boiler) with
Fresh Large Egg Whites 6each
White Sugar 12oz

2. Stir constantly until egg whites and sugar reach 108 degrees F (until sugar is melted and dissolved).

3. Take off heat and pour into a mixing bowl (if you have one) and beat with an electric mixer with whisk beater until it is white and forms a peak like merringue.

4. Add
Confectioners Sugar 8oz

5. Then add completely softened: (don't be afraid to just throw it all in there... if you wait too long between chunks it will deflate)
Shortening 6oz
Butter 1lb

6. Add:
Vanilla Extract 1T

Lasts 2 days out of the fridge. 2 weeks in the fridge and can be frozen for 2 months. Makes EXCELLENT roses and holds REALLY well. We had a summer BBQ and it was sitting out the entire time and didn't lose its foam. I used gel paste food coloring for the flowers and greenery.