Chocolate cake, chocolate ganache with strawberries, chocolate swiss meringue buttercream, and chocolate covered strawberries.
The piping was done with PME Supatube 44 and PME tip 1.5. I discovered it was a little tricky to maintain the icing consistency of the piping icing and the icing on cake because the weather is getting so warm. Swiss meringue buttercream is entirely butter-based, so it is prone to softening.
Still, a chocolate lover's dream! :)