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The cakes turned out fine, but the frosting was terrible...it never went to the smooth and glossy stage. It was just curdled. I would suggest using your own marshmallow fluff recipe
For a smooth and creamy buttercream frosting, all ingredients should be at the same temperature. If the butter or milk was not at room temperature, the mixture cannot homogenize and will take on a curdled appearance (become soupy looking). This is a sign that the mixture is still too cold. Rapidly stirring and gentle warming will emulsify the buttercream to a smooth and creamy consistency. Continue to mix while using a hair dryer on the outside of the mixing bowl until the perfect consistency is reached. For additional tips on how to make the perfect buttercream, watch our How to Fix a Broken Buttercream video.
In reply to (No subject) by Shannon Bryan
Super moist chocolate cake with a velvety smooth buttercream. I only had 9 inch cake pans so I baked for 30 minutes instead of 40 and they were perfect. I also made my chocolate glaze a bit too thick so it didn’t really drip down the sides but that didn’t matter because it still tasted GREAT.
Looks delicious and makes my taste buds salivate for a bite!