INSTRUCTIONS:

For the Cake:

• Preheat oven to 340F. Butter and flour three 6-inch cake pans. Soak baking strips in water. Strain the strawberry preserves. 
• Sift dry ingredients (including sugar). Whisk to combine.
• In another bowl, whisk together wet ingredients.
• Combine wet and dry mixtures. Whisk until combined. Add a few drops of pink food coloring until a desired consistency is reached. If the batter is lumpy, it’s okay!  
• Add baking strips to the cake pans.
• Evenly distribute batter into pans. I like to use a kitchen scale for precision.
• Bake for about 35 minutes or until the centers are set and springy to the touch.

For the Italian Meringue Buttercream:

• Beat the egg whites, salt and cream of tartar, slowly add in 1/3 cup of sugar and continue beating until soft peaks form.
• In a medium saucepan add the remaining sugar and 1/3 cup water then place on medium-low heat.
• Stir until sugar melts and becomes clear. Maintain at medium-high heat until temperature reads 235-240F.
• Drizzle the sugar into the mixer immediately.
• Run the mixer until meringue is cool/tepid or for about 15 minutes. You can speed up the process by adding bags of frozen peas to the base of the bowl. 
• Add room temperature butter into running mixer one tablespoon piece at a time.
• Add the salt and vanilla.
• Beat until butter is combined and mixture has reached a silky consistency.
• Distribute into small bowls.
• Use food coloring to create a gradient of colors.
• Transfer to piping bags. Snip off the tips of each bag.

For the Strawberry Buttercream:

• In a stand mixer, cream the butter until fluffy.
• Sift in half of the confectioners sugar. Mix, then add the rest.
• Squeeze lemon juice and pour in 1 tbsp of strained strawberry preserves. 
• Transfer 2 cups of the buttercream to bowl. Dye some a darker pink. Add the dark pink and the light pink to a piping bag fitted with a 127 tip for the roses. Transfer the rest to another piping bag. Snip off the tip. 

For the Roses:

• Cut a square of parchment paper. Use a tiny bit of buttercream to glue the paper to the piping nail for more stability.
• Pipe a small cone of very thick buttercream in the middle of the square.
• Use a 127 tip with the pointy side up to make the petals.
• Start with a spiral for the center.
• Pipe small arches for each petal, pointing the tip outward as you get towards the outer petals.

For the Assembly:

• Pipe the strawberry buttercream between each layer.
• Crumb coat the cake with the strawberry buttercream. Smooth with a scraper.
• Starting with the darkest pink, pipe the Italian Meringue gradient.
• Smooth with a scraper.
• Chill the cake for about 10-15 minutes.
• Place the chocolate bunny in the middle.
• Scatter the roses and eggs throughout the top of the cake.