In a small saucepan, combine the water and sugar; stir to combine. Heat the mixture over medium heat until the sugar syrup reaches 240F/115C. While the syrup is cooking, place the egg whites into a stand mixer bowl. Whisk on medium speed to soft peak stage.

Once syrup has reached 240F, slowly pour it into the egg whites, whisking on medium speed. Keep whisking the egg whites after all the syrup has been added for 4 to 5 minutes, or until meringue thickens and begins to cool down.

At this point, begin adding the softened butter. Add a few tablespoons at a time, whisking continuously. The meringue mixture will look slightly off, but don't worry, it will turn into a butter cream! Once all butter has been added, turn up mixer speed to 'high' and whisk for a few more minutes until frosting is light and fluffy.

For the cake decorating tutorial, divide the buttercream between 4 to 5 bowls, with varying amounts of frosting. Add desired gel food coloring and mix thoroughly into the frosting. Transfer frosting into pastry bags. Here are the tips I used: large red flowers - Ateco #847; medium peach flowers - Ateco #4FT (French Star); yellow flower buds - Ateco #823; green leaves - Wilton #67.

Start with the largest flowers first, piping along the sides, then the top. Fill in with medium sized flowers next, then fill the spaces in between with yellow buds. Finish with green leaves mixed in between. I garnished the flower centers with red sprinkles and edible food pearls.