Using
the rest of the frosting generously, to frost the cake roughly.
Add
the rest of the frosting ingredients and mix until frosting forms.
Spread
the rest of the frosting evenly across your cake.
Spread
the rest of the frosting evenly on top and decorate with leftover pecans if you have any or a handful of chopped raw pistachios kernels.
Add the second cake layer and use
the rest of the frosting to frost the sides and the top of cake.
I used several small bowls to dip the coconut - and sprinkle - covered cupcakes into, but for the most part I used one bowl to mix
the rest of the frostings, simply wiping or rinsing the bowl out between batches and leaving the dark - colored cocoa powder and nut butter frostings until the end.
Using
the rest of the frosting, pipe ruffles or flowers as desired.
You cut the 9 - inch cake into fourths, frost each quarter top and then stack them before spreading
the rest of the frosting.
Place the other cake layer on top and frost the entire cake with
the rest of the frosting.
Color
the rest of the frosting with green food coloring, using enough to achieve the desired color of green.
How could you tell when you should add it back to
the rest of the frosting?
Gently place the other cake onto the frosting and spread
the rest of the frosting over the top of the cake.
Store
the rest of the frosting in the refrigerator.
Smooth
the rest of the frosting onto the top and sides using your preferred technique.