Well this post is way overdue! I've pretty much been out of town since the beginning of November. But now I'm back and ready to start blogging and baking again, especially with the holidays coming up.
About a month ago was Diamonds for Dessert's second birthday! Like last year, I decided to celebrate my blog's (belated) birthday with a cake. Because what better way is there to celebrate a birthday than with cake? Anyway, I've been pretty addicted to pinterest lately and after seeing a bunch of gorgeous ruffle cakes, I knew I needed to try making one. Turns out they're really easy and fast to decorate. No need to worry about perfecting your icing technique or smoothly frosting the cake since it all gets covered up by the ruffles!
The highlight here is the frosting. This is the first time I've tried making a swiss meringue buttercream and I must ask, "Why haven't I tried this before???" It has a wonderfully light texture and it's not too sweet, which I love. The thing I dislike most about simple buttercream is that it needs so much powdered sugar to stiffen up, which makes the frosting too sweet most of the time. But that's not the case with swiss meringue buttercream. The strawberry puree makes this frosting even better, acting as a natural food coloring while flavoring the buttercream to taste like fresh strawberry ice cream! This amazing strawberry buttercream + my go-to chocolate cake recipe + ruffles = the perfect cake for a celebration.