Cute Cactus for a Cute Girl

The most common questions asked about this girl's birthday cake this year "Why a cactus?" Why not? That's what she asked for and honestly - it wasn't nearly as hard as it could have been. She isn't the biggest fan of cake - but she does love buttercream. We opted to try strawberry cake and vanilla frosting - it was a hit. I made the cakes a few weeks before her birthday. Andy and I were in Maine for a week then the week we came home was VBS - so there was zero time to be baking cakes. So planning ahead for the win. I baked them, wrapped, and froze them. When it was time to decorate - we just needed to whip up the frosting and get creative. Those flowers were something else. I've never done flowers like that before so it was trial and error. I made a first set and they were soft and melty. I tried again and put the frosting in the freezer to firm up - then piped them quick and put the flowers in the fridge. They were easy to peel off the parchment and add to the cake. I do need a new leaf tip - because none of my tips work well for that. This cake was wonderful - especially with the frosting. All you frosting haters out there can say whatever. When I tried a little piece I'd cut off for shaping I was a little worried it was too tart - but added with frosting and it was the perfect balance. Hard to believe we only have one more year until there's a teenager in the house.

Strawberry Cake
3 whole eggs, room temperature
1 egg white, room temperature
2/3 cup buttermilk , room temperature
2/3 cup sour cream , room temperature
1/3 cup vegetable oil
1 Tablespoon vanilla
1/8 cup freeze dried strawberry powder, (freeze dried strawberries pulsed to a powder – the powder should fill up 1/8 cup)
1 15.25 oz box Strawberry Cake Mix

Preheat the oven to 325 degrees convection bake (if using traditional bake oven settings, just leave the cake in the oven a little longer). Prep three 6" cake rounds (or two 8" cake rounds) with a wipe of shortening and dust of flour. Set aside.
In a large bowl, whisk together all the ingredients except for the cake mix. Stir until all the ingredients have been fully incorporated. Sift in the cake mix and gently fold in the jimmies. Don't overmix! Split the batter evenly between the prepared cake rounds.
Bake for 25-27 minutes until the centers have baked through completely (don't overbake). Remove from the oven, let cool in the pan for 30 seconds, then flip the cake rounds out onto a wire rack to cool completely.
Wrap the cake rounds up in plastic wrap and store in the freezer until you're ready to frost the cake.

Vanilla Buttercream Frosting
1 1/2 cups butter, at room temperature (3 sticks)
4 1/2 cups powdered sugar
3 - 4 Tbsp heavy cream
1 1/2 tsp vanilla extract

In the bowl of an electric stand mixer, using the paddle or whisk attachment whip butter on medium-high speed (if using whisk attachment whip on high speed) until nearly white and very fluffy, about 7 - 8 minutes, frequently scraping down the sides of the bowl.
Add in powdered sugar, heavy cream, and vanilla extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides of the bowl.
Immediately spread over cooled cake or cupcakes.