Our family's visit coincided with our nephew's 4th birthday. Although we celebrated his birthday in NYC a few days before his stop by our place, I was itching to try out my Cupcake Cake pan and this occasion was too good to pass up.
My nephew requested chocolate cake, so I used my favorite recipe and layered vanilla buttercream in between the "frosting" and the "cake" sections.
My crumb coating is terrible on cakes. Terrible. I wanted this cake to look like a cupcake I would bake and not like one I'd dropped on the floor. I decided to try using rolled buttercream (because I'm pretty sure my nephew would not have enjoyed eating fondant on his birthday).
My experience with rolled buttercream was interesting. I am a perfectionist (I may have mentioned that before) and I got quite frustrated. The rolled buttercream was probably a little too warm (too much kneading by hand) and a little too sticky (I kept adding powdered sugar by the handful, but it never seemed to un-stick).
However, having said that- I think it looked great on the finished product. Plus, it tasted really good too. It's quite sweet, but I think that's right in line with it being a buttercream product.
I used the leftover cake batter to make coordinating cupcakes.