u/trinajulie

Used the Classic Birthday Cake recipe and subbed in the Swiss Meringue Buttercream for the icing. Got rave reviews at the birthday party on Saturday, so many people complimented it.

I made the cakes about 2 weeks in advance, let them cool overnight before splitting them into halves. Wrapped each cake in double cling wrap before popping into the freezer. The day before the party I made the buttercream and assembled the cake, storing in the fridge until the party. Was perfection.