1-Combine the 7 large egg whites and 2 1/4 cups sugar in a bowl over simmering water. Whisk constantly until the mixture reaches 160 degrees F.

2-Transfer the mixture to a stand mixer with a whisk attachment. Beat on medium speed until foamy, then switch to high speed until cooled and doubled in volume.

3-Add the 6 sticks of diced and softened unsalted butter one at a time, mixing well after each. It might look clumpy at first, but keep going until it’s smooth.

4-Mix in the 1/4 teaspoon salt and 2 tablespoons vanilla until fully combined.

5-Cover the cake with a crumb coat, then add a final coat of frosting.

6-Score a horizontal line on the cake to guide your piping for two layers of roses.

7-Place parchment strips on a cake stand and put the cake on top.

8-Fill a pastry bag with a star tip; hold it straight against the cake.

9-To pipe roses, squeeze the bag and move in a circle from the center outward. Release pressure gently to finish each one.

10-Pipe roses around the cake, adding a second layer between the first. For the top, start at the edge and work inward, filling gaps with star dollops.