These spring cakes were made with our cream cake mixes! Bake them with parchment paper in 9x13-inch pans so that you can easily lift them from pans. Use a metal biscuit cutter to get nice, clean cuts. Then frost them, stack them, and decorate them.
The frosting is whipped cream frosting. Whipped cream is light and fluffy, way better than whipped butter. You'll need a stabilizer to keep your frosting from melting. Use meringue powder.
