Love it! Beautiful work, and I bet it was delicious.
That’s beautiful! How did it taste? I kind of wondered if you used melon somewhere (like watermelon flavor for the icing or something).
Alden said:
That’s beautiful! How did it taste? I kind of wondered if you used melon somewhere (like watermelon flavor for the icing or something).
It was delicious! I didn’t want to use artificial melon flavor, so it’s strawberry flavored.
Quillan said:
Gorgeous!! How did you make your strawberry Swiss meringue look so smooth?? Mine turned out sooooo lumpy! Delicious, but very lumpy, lol.
Sally has some tips on fixing lumpy frosting in the article above! Mine was lumpy too, so I had to warm it slightly and keep whisking. Once the texture was right, I used a piping bag and an offset spatula. The cake stand also spins to help with decorating.
Quillan said:
@Haru
I was wondering if I could warm it up or if that would have messed up the texture! Thank you soooo much!!!
Best rule for Swiss meringue buttercream is to keep whipping! If it looks wrong, keep whipping it. Cool. Whip more. Repeat until it comes together!!!
Quillan said:
@Gael
I swear I was whipping for sooooo longI’m also impatient so that’s definitely something I need to work on!
It takes forever. I get it 
Iridium quality.
Amazing! Such clean edges. So proud of you & happy birthday!!! 
Hollis said:
Amazing! Such clean edges. So proud of you & happy birthday!!!
Thank you!
Torin said:
Did you use Haribo gummy hearts for the gummies?
Yep, Haribo. Bought them off Amazon. They were VERY chewy.
Ooo, what do I want more - to eat a slice of your cake OR to gift the whole thing to Haley?!?
Great job!
OMG how cool!
Amazing!!
So pretty!
Dell said:
That’s so cool! Was it fun to make?
Very fun!
Well! The layering is super clean!
That pink looks perfect! How was the strawberry Swiss meringue buttercream to work with?
Blaine said:
That pink looks perfect! How was the strawberry Swiss meringue buttercream to work with?
It was easy to work with and delicious to boot!