This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
Everyone knows that cake is best enjoyed when you do not have to share it with anyone else. Just you, a fork and that buttercream goodness.
But every once in a while, you come across a cake that is SO amazing, you feel guilty keeping it all for yourself. A cake that not only looks good, but also tastes like a little slice of heaven.
I like to call those Show Stopper Cakes. And this Cinnamon Rolls Birthday Cake is definitely one of them.
Here is why....
Like I said...Show Stopper Cake.
I know this cake has a lot of steps because it requires you to make the cake, buttercream and drizzle along with the Birthday Cake Crumble and Cinnamon Rolls. To not get so overwhelmed, I suggest making the cake and crumble ahead of time and freezing them. Then make the buttercream, Cinny Rolls (some mini and some big) and ganache the day of! I promise you...it is SO worth it.
*One 8 " Cake
This cake looks amazing and would like to make it! However, there is a question I have about the ganache. Under the topping ingredients, you have listed 1/4 cup International Delight Cinnabon Coffee Creamer and 5 oz. purple melting chocolate. But in the directions, you have: Place melting chocolate and heavy cream in a microwaveable bowl. I have made ganache many times, always using heavy cream, but are you saying here to use the coffee creamer in place of the heavy cream, and by error typed in heavy cream in the directions?
Hi Donna! Sorry for the confusion. That was a mistake on my part! The coffee creamer and heavy cream can be used interchangeably. But using the coffee creamer gives an amazing cinnamon bun flavor to the ganache. I will go ahead and change that in the instructions!
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