Baking Date: May 27, 2014
I have made this Snickerdoodle cake before, but I used canned butter cream icing that I added a bit of cinnamon sugar mix to before icing. I also didn’t try to make it the four-layer variety, as the inspiration recipe called for.
When the sister of one of my son’s baseball teammate’s had knee surgery to repair an injury from soccer, I decided to try it again in all its buttery glory — including the brown sugar cinnamon buttercream frosting recipe.
Here’s the inspiration photo:
Below is my cake. I didn’t use cinnamon sticks for garnish; I just kept it simple. A note about the frosting – it makes a ton! I had enough for the four layer cake, 24 snickerdoodle cupcakes, and another 24 cupcakes.
The cake and frosting received an enthusiastic thumbs up. Get well soon, Lauren!