*If doing the ruffly cake, you can increase the cake recipe by 50% for a 3-layer cake (or 6, if you slice each in 2) and make the buttercream x 3. It requires tons and tons of buttercream. Trust me!
**This cake is sturdy enough to be used under fondant, stacked, etc. but also moist and tasty enough too go on its own with almost any type of frosting, glaze, etc.
[Swiss Meringue Buttercream recipe adapted from Martha Stewart]