What better way to pass the time...

Than by making a mother's day cake!

Strawberries macerating, butter softening

My first attempt at French buttercream frosting. This is a cooked frosting, and less sweet (though not by much) than the traditional American "buttercream" which is usually crisco, some butter, and powdered sugar. French buttercream gets most of its body from eggs beaten with the butter, and then is sweetened with a simple syrup.

The cake awaiting frosting.

Strawberries on top of the first layer of butter cream.


And the finished product. I didn't do any piping or anything, so it looks a little amateur, but, I am sure it is going to be good!