Step 1

Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 160 degrees F while whisking constantly.

Step 2

Transfer mixture to stand mixer bowl fitted with a whisk attachment and beat on medium speed until mixture becomes foamy, then increase speed to high and beat until it cools and doubles in volume.

Step 3

Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine.

Step 4

Cover cake with a crumb coat.

Step 5

Cover cake with frosting coat.

Step 6

Score a line across cake horizontally to easily guide two-layer rose piping (one on top of another).

Step 7

Place parchment strips down on preferred cake stand and transfer cake on top.

Step 8

Fill pastry bag fitted with a Wilton 1M tip and hold it perpendicular to the cake. To pipe rose, gently squeeze bag and move in a circular motion starting from the center and moving outward. Finish by releasing pressure and dropping the finishing point to the right of the starting point (to the left if you are left handed). Continue to pipe roses all the way around cake. For the second layer, start in between two roses and pipe all the around cake.

Step 9

For the top, start by piping roses along the perimeter and moving towards the center. Fill in empty spots with dollops of stars. To do so gently squeeze and lift pastry bag. I used this method to fill edges on the top and bottom of the cake

Step 10

Supplies:(Twine (Two different patterned Washi tape (Striped straws and (Scissors

Step 11

Start by wrapping twine around one straw and extend and wrap twine to around second straw .

Step 12

Place first Washi tape around twine and cut a triangle pointing up toward top of twine.

Step 13

Place second Washi tape and cut a triangle pointing down away from the twine.