Chocolate & White With Swiss Dots
Alternating layers are iced smooth with chocolate and white buttercream. Swiss dots accent each layer in alternating color. Storebought flowers on top.
Had trouble with this cake with air pockets on sides of cakes. If you can help, please see my post in the forum under Cake Disasters, entitled Help! Air pockets on sides of cake. Thanks for looking and for your help.
Love this cake! It looks great and probably tastes great too!!
I don't see any air pockets...this cake is beautiful!
Well, it came out beautiful! What kind of cake(s) did you use?
Great job!!
Thanks! Well, I fixed the air pockets before transporting and stacking...look closely at the bottom left of the white layer, you can see where it isn't smooth. There was also an air pocket I fixed on the back of the top chocolate one. I make a VERY moist cake, always use Betty Crocker (Bottom and top are yellow and middle is french vanilla with red raspberry filling). I have a VERY detailed explanation on the forum. Too long to put on here. Any help would be great.
Simple and elegant! I really like it.
I love this cake! It's beautiful!
I think the cake looks great!
Thanks everyone!
Love this cake! It looks great and probably tastes great too!!
I don't see any air pockets...this cake is beautiful!
Well, it came out beautiful! What kind of cake(s) did you use?
Great job!!
Thanks! Well, I fixed the air pockets before transporting and stacking...look closely at the bottom left of the white layer, you can see where it isn't smooth. There was also an air pocket I fixed on the back of the top chocolate one. I make a VERY moist cake, always use Betty Crocker (Bottom and top are yellow and middle is french vanilla with red raspberry filling). I have a VERY detailed explanation on the forum. Too long to put on here. Any help would be great.
Simple and elegant! I really like it.
I love this cake! It's beautiful!
I think the cake looks great!
Thanks everyone!