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FOR THE CAKE:
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1. Preheat the oven to 350u00b0F. Butter two 8-inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.
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2. In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a medium bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
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3. Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely. Peel off the parchment paper.
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4. Set a cake layer on a plate with the flat side facing up. Evenly spread one-third of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and sides of the cake. Refrigerate for at least 1 hour before slicing.
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FOR THE FROSTING:
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Mix together softened (room temperature) butter and softened (room temperature) cream cheese until well combined. Add vanilla. Combine. Slowly add in powdered sugar.
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(After the 3rd cup of powdered sugar, taste the frosting and see if you would like it sweeter. I tend to use a full 4 cups, but some prefer the frosting less sweet.)
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FOR THE ROYAL ICING:
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Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).
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Note: keep all utensils completely grease-free for proper icing consistency.
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* For stiffer icing, use 1 tablespoon less water.
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* When using a large countertop mixer or for stiffer icing, use 1 tablespoon less water.
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* Thinned Royal Icing: to thin for filling, add 1 teaspoon water per cup of royal icing. Use a grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach desired consistency.
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I just created the colors I wanted to use, put them into a plastic piping bag, and started with the letter 'H'. Then I made 4-6 more 'H' (s) directly above my base 'H'. Continue this around the cake, varying how high each strand of grass (or row of letters) goes.
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Be sure to click the link for more pictures!
