Frilly Pink Birthday Cake

I decided to make myself a big birthday cake this year. It took all day on my birthday to make it, but that was a treat in itself. The babes were all well-behaved and amazingly self-sufficient on my birthday, and Josh was busy with food prep for the Christmas Eve party so I revelled in cake heaven and frosting frills to my heart's content. And yes, it is a healthy 100% whole-grain cake (I used kamut flour I ground). Now, I can't extend that same praise to the frosting, as it is purely butter and sugar — no redemptive qualities beyond it's glorious good looks, sensational smoothness and perfect peppermint flavoring. Thanks to my good neighbor for taking these photographs as I am still without camera (the situation is getting dire!). BTW, you'll notice part of me in the background of the second photo... wearing the stylish apron my sil gave me and a pink shirt so I could match the cake during the party (HA—just kidding about the matching, but I do love a bright pink shirt for a party). And to sidetrack a little, yes, those are real squash in the background of the third picture. There is a buttenut squash, a spaghetti squash and two different kinds of pumpkins on top of that pink shelf. I've been storing and using them ever since October when I purchased them (we had a bad garden this last year) for Fall decorations. Last year I think I started the winter with over 30 squash from my own garden sitting around my kitchen. It took all winter to use them up.