I made a nice big cake for snack time at church this week. I started off with 3 12" square layers of my favorite Hershey's deep dark chocolate cake. Then I decided it was a good time to try out a new icing recipe. So I found this recipe online (thanks Martha Stewart!) and tried it out. It's a Swiss meringue buttercream recipe. I've been looking for something that isn't too sweet for some projects and this one is great!
I used some leftover white royal icing to make the border and sides. Then I finished everything off with Cadberry mini eggs - one for each piece.
The combination of the super moist chocolate cake and the Swiss meringue buttercream was to die for! I got a lot of compliments!
There wasn't a lot of cake left! I thought I'd have a ton left over, but some people had seconds and Lloyd took a chunk home for later.
The remainder shall be eaten tonight with friends :)