Make square layer cakes instead of round: The cake above was baked in a 9x13-inch pan. The edges were then trimmed and it was cut in half to make two layers.
The second trick is to make whipped cream frosting. It's easier than buttercream and so much better.
To make whipped cream frosting, use extra heavy whipped cream (we buy Darigold 40% fat cream from Sam's Club) and make it just like whipped cream adding meringue powder for a stabilizer.
Whipped cream frosting won't remain stable but it sure is better. Beat the dickens out of it. We whip it (Kitchen Aid, wire whip) for four to five minutes at high speed with 1/3 cup meringue powder for two cups of heavy whipping cream. That will give you a frosting that is stiff enough to pipe onto cupcakes. Use it the same day it is made.
Go to The Test Kitchen (Facebook page) to see how to make more cakes like this!