These are mojitos... in cake form. And they are so, so, soooo good. The mint is from our garden... it had to get used, there is so much of it! Rum cake with a lime syrup glaze and mint swiss meringue buttercream... this mint buttercream is the most beautiful flavor I have ever created, seriously...
Mint Swiss Meringue Buttercream
fat handful of mint leaves
3 egg whites
3 tbsp water
1/2 c sugar
2 sticks unsalted butter
pinch cream of tartar
-heat sugar, egg whites, mint leaves and water in a double boiler or a bowl set over boiling water until the sugar is completely dissolved and mixture is bubbling. Strain into a large bowl and beat with the cream of tartar with an electric mixer until opaque, glossy, and medium soft peaks form. Add butter, 1-2 tablespoons at a time until completely incorporated.