I’ve always really wanted to do a zebra cake. Actually this cake almost failed completely but I persevered and I think it turned out pretty well! I had my second batch of successful swiss meringue buttercream (you’re only hearing about this now because my first failed and first successful batches are part of my Macaron Week so you’ll see it then) and I was SO EXCITED. Swiss meringue buttercream (from here on it known as SMB) is the ultimate diva of icings, but boy is it tasty. It’s light, buttery, and BEAUTIFUL. It goes on stuff so smoothly! And the inside of this cake is just so darn pretty!