Today is our 16th anniversary, so I asked Rob what dessert he wanted. He said “a hostess cupcake cake.” And the most important part – the squiggle! Now, as you can see, decorating is so not my strong point, but I wanted to do my best. So I bought a wilton’s cake decorating bag set. And each piece will have a squiggle!
1 chocolate cake, baked in 8 inch rpund pans, as directed and completely cooled.
- 1/4 cup butter, softened
- 1 cup marshmallow fluff
- 2-3 cups powdered sugar
- 3 tbs heavy cream or milk
Directions – cream butter, fluff and powdered sugar. Add enough cream or milk to get the desired consistency.
- 6 tbs butter
- 1 1/2 cups chocolate chips
- 2 tbs corn syrup
- 1 tba vanilla
Directions – melt butter, chips and corn syrup in 30 second increments until you can stir smooth. Chill 15 minutes.
- 1/4 cup butter softened
- 2 cups powdered sugar
- 1 tbs Milk or cream
- 1 tsp vanilla
Blend well. Scoop into decorating bag or a zip lock bag. Cut tip of bag by 1/4 inch.
Assembly directions -Place one layer, top side down, on cake platter.
Spread filling over flat side.
Place other layer, flat side down on top of filling.
Chill 15 minutes. Frost.
Chill 15 minutes. Decorate with the super squiggle!
Store in covered container.