From my reading, I knew many people found SMB to be difficult to make correctly. Then I stumbled upon a blog whose author swore it was not difficult. When one of my coworker's birthdays came up, I took the leap. And I'm pleasantly surprised to say, it was not hard! There are multiple steps and you have to pay attention to what you're doing, but my first attempt turned out delicious! It's less sweet than traditional buttercream. So if you don't like tons of sickly sweet icing, this is up your alley.
Since SMB is the king for decorating, I also tried a more difficult icing style. And it worked out too! A double-win!
The cake itself was a dark chocolate I've made many times. I LOVE it. Super moist and so scrumptious.
I can't get enough of the ruffles! Coworker J's favorite color is blue, but I didn't know what shade, so I chose this fun sky blue/turquoise blend.
The best part of this ruffle icing: I could mess up and it was no big deal. Just keep going!
If you're hesitating at trying Swiss meringue buttercream, don't! I promise it's worth it!
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