The lies we tell ourself...

Somehow, I had in my head that after school ended summer was going to be a breeze. Relaxed nights, less chaos, sitting on the deck watching the hummingbirds... That's turned into a wifi camera that tells me when the hummingbirds come to visit, out most nights chasing errands, and endless to do lists and packing lists because, oh my word we have so much packed into three months I can't even see straight. One thing we couldn't forget was our girl turning 14! She was pretty busy too so we didn't decide on a cake design until a few days before her birthday party. I had in my head how to do these flowers then after they were done, I realize just how giant they would be on the cake and realized I should have/could have done them much differently. But you know what? Maybe it's not the same as the picture, but it is it's own thing and it's beautiful for that! The day I made and decorated was a rough one, but the day of the party it looked better in the daylight and we all enjoyed it.
The strawberry filling is not 3 sticks of butter... I did the full recipe of vanilla buttercream plus a third. Then took a third out and added the powdered freeze-dried strawberries and just used it as filling. By far that is our favorite strawberry filling. Tastes like strawberries and doesn't overpower anything.
Hard to believe this girl is 14! This time next year she'll be learning to drive... oh my!

Strawberry 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
1 oz Freeze Dried Strawberries - ground into powder
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, strawberry powder, 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.

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.