I was pretty happy with how the cake sculpted and how the buttercream transfer on the Swingline logo turned out!

I wish I’d gotten a more vibrant red color, but I know I could try beet juice or the microwave trick to improve that.

As for the roughness of the frosting, it’s probably because I skipped the crumb coat… i might also have overworked the frosting a little / gotten too much air in it. I had a really hard time trying to smooth it out over an irregular shape! Anyone got tips for frosting sculpted cakes? I know the prettiest way is to use fondant but I’d prefer to use something that tastes good ????