"I found the cake to be wonderfuly light and moist but I cooked it for 20 minutes instead. I have made traditional buttercreams in the past but thought I would give this technique a try. Yes, it was very labor intensive and yes I had to but it back in the fridge for 30 minutes and refluff because at first it was a wet mess. I was just suprised that the buttercream turned out to be a true whipped frosting not the thick frosting I was used to. If you like a whipped frosting you will love it but if you like a more traditional frosting like me it really wasnt worth all the effort. The cake I will definatly add to my collection but will skip out on the frosting next time.

"I found the cake to be wonderfuly light and moist but I cooked it for 20 minutes instead. I have made traditional buttercreams in the past but thought I would give this technique a try. Yes, it was very labor intensive and yes I had to but it back in the fridge for 30 minutes and refluff because at first it was a wet mess. I was just suprised that the buttercream turned out to be a true whipped frosting not the thick frosting I was used to. If you like a whipped frosting you will love it but if you like a more traditional frosting like me it really wasnt worth all the effort. The cake I will definatly add to my collection but will skip out on the frosting next time.

"I found the cake to be wonderfuly light and moist but I cooked it for 20 minutes instead. I have made traditional buttercreams in the past but thought I would give this technique a try. Yes, it was very labor intensive and yes I had to but it back in the fridge for 30 minutes and refluff because at first it was a wet mess. I was just suprised that the buttercream turned out to be a true whipped frosting not the thick frosting I was used to. If you like a whipped frosting you will love it but if you like a more traditional frosting like me it really wasnt worth all the effort. The cake I will definatly add to my collection but will skip out on the frosting next time.

"I found the cake to be wonderfuly light and moist but I cooked it for 20 minutes instead. I have made traditional buttercreams in the past but thought I would give this technique a try. Yes, it was very labor intensive and yes I had to but it back in the fridge for 30 minutes and refluff because at first it was a wet mess. I was just suprised that the buttercream turned out to be a true whipped frosting not the thick frosting I was used to. If you like a whipped frosting you will love it but if you like a more traditional frosting like me it really wasnt worth all the effort. The cake I will definatly add to my collection but will skip out on the frosting next time.