Prepare (3) 8 inch cake pans by stirring 3 tablespoons flour and 3 tablespoons melted butter together make a paste. Brush paste all over inside of cake pans with a pastry brush, all the way up to the rim. Move an oven rack to the middle position and place all three pans inside to make sure they will fit on one rack. If not, move racks to upper and lower middle positions. Set the oven to heat to 350 degrees F.

Whisk together the milk, egg whites, strawberry and vanilla extracts in a mixing bowl and set aise.

Beat in about 2 cups of the milk/egg mixture for a minute and a half. Add the remaining and beat until fully incorporated, about a minute longer, scraping the sides and bottom as necessary.

Divide the batter as evenly as possible into three mixing bowls. Stir 2 teaspoons liquid red food coloring into one bowl, one teaspoon into another, and 1/4 -1/2 teaspoon into the third. Adjust the coloring to your liking by adding a few more drops of food coloring if necessary. Whisk well to ensure no streaks of color remain.

Pour each bowl of batter into a prepared cake pan and tap on the counter to release bubbles and even out the surface. Place in the oven, either on a single rack or two on the upper and one on the lower. Bake for about 20-25 minutes, or until a toothpick inserted in the middle comes out clean.

Cool cakes on a wire rack for about 5 minutes, then carefully invert onto cooling rack and let cool for about an hour and a half. (I put mine in the fridge if I have room so they cool much faster.)

While cakes cool, make your desired frosting recipe and divide into three bowls, tinting it as you did the cake layers, adjusting as necessary.

With the darkest color frosting bowl in hand, begin to scoop and 'wipe' gobs of frosting on the outside bottom layer of cake. Try to use up all the frosting. Repeat with the second lighter color of frosting on the middle layer, then the lightest on the sides of the top layer. Using a clean ruler or bench scraper or large spatula, smooth out the sides of the cake, keeping your scraper vertical, and letting the frosting colors blend together. This is made much easier if you have a lazy suzan or rotating cake stand, but not necessary. Refrigerate until ready to serve. Place freshly cut roses/flowers on top just before presenting to your friends and family.