Andrew's Birthday Cake

Andrew's birthday cake this year (#12) was requested to be a traditional yellow cake filled and frosted with chocolate buttercream frosting (recipe posted on May 5, 2010):

Cameron's Birthday Cake

Cameron's birthday cake this year (#20) was inspired by a cake he likes from a local bakery, Cakes by Happy Eatery, a Genoise cake filled with Bavarian cream and topped with fresh fruit. This is my version, topped with strawberries, kiwi and raspberries and strawberry glaze:

Chocolate Buttercream Frosting

Ingredients:

1-16 oz. package of confectioners sugar (less 6 Tbsp.)
6 Tbsp. Ghirardelli unsweetened cocoa
1/2 cup unsalted butter (1 stick), softened
1 tsp. vanilla extract
2-3 Tbsp. milk (may need to add a bit more, as necessary, for proper spreading consistency)
pinch kosher salt

Directions:

In a large mixing bowl, with whisk beater attached, beat butter. Then add remaining ingredients and continue beating until well blended, and the frosting is a good spreading consistency. Spread on cooled cakes and cupcakes. (makes enough for 24 cupcakes).