Finally got all my cake decorating supplies in the mail, and wow it really helped my cakes! Here I made two red velvet cakes: a mini and large one. I decided to use a new recipe for the frosting: swiss meringue. I have to say, I do not recommend it. Swiss meringue is the process of beating egg whites and sugars (heated of course) to a stiff meringue, then add loads of softened butter. It turned out to be really pretty and pipable, but very gross to eat. It felt like a spoonful of butter. So this cake was a bit of a fail but next time I am going to stick to heavy creams, buttercreams, and Italian meringues. I think I am going to make Emil’s (my 3 year old brother) birthday cake too!