Growing up my mom decorated cakes as a side business. She hasn’t done it for years but people still call begging her to make one. Not just because they looked amazing but they also tasted amazing. This definitely made me a cake snob. I’m very picky and won’t just eat any cake. I even did cake decorating in 4-H because she led a group and not to brag, but I won many grand champion ribbons on my wedding cakes that I made for fair (there weren’t that many competitors……but they were still pretty I assure you). Bet you didn’t know that about me.
So I’ll let you all in on a little secret that you may not know. The reason the cakes taste soooooo good is that they are frozen before decorating and eating them. It can be a box cake mix or from scratch. If you bake the cake, let it cool, and then wrap it up well and put it in the freezer it makes all the difference. It can be overnight or for a few weeks but freezing is a MUST. It’s easier to frost the cake too because you take it from the freezer and immediately decorate it. Fewer crumbs get into the frosting that way.
I also have had the most compliments on my cakes when I use the cool whipped 
frosting I found on Allrecipes. It’s light, not too sweet and soooooo good. It can be tricky to decorate with because it’s pretty soft but I make it work. It’s amazing if I do say so myself. (Jenna’s cake was one layer chocolate, one layer rainbow chip, and decorated with the cool whipped frosting.)
Here’s the Frosting recipe:
1 (8 ounce) container frozen whipped topping, thawed
1 (3.5 ounce) package instant vanilla pudding mix
1 cup milk (I use a little less so it’s not too runny)
1 teaspoon vanilla extract
In a medium bowl, combine pudding mix with milk and vanilla. Mix until smooth. Gently fold in whipped topping until no streaks remain. Spread evenly over cake.
Give it a try and tell me what you think. Happy baking.