Hazelnut Fluff Frosting
To make the frosting, you’ll need a 12-oz container of whipped butter cream frosting, a 13-oz jar of marshmallow fluff and a 13-oz container of hazelnut spread.
While the two layers of cake from yesterday’s recipe are cooling, empty the container of butter cream frosting into the bowl of a stand mixer. On low speed, cream the frosting for about a minute. Then spoon in the marshmallow fluff and cream it together for another minute.
When you add in the hazelnut spread, you can take one of two directions. For a completely brown frosting, turn the mixer on low and combine completely. For a swirl frosting, only let the mixer paddle circle six or seven times so you see both white and brown swirls through it.
Cover the first layer of cake with about 1/3 of the frosting. Then put the second layer of cake on top and finish with the rest of the frosting. If you’re adding decorations to the top like I did, you’ll want to add them while the frosting is still creamy, as it will turn all beautiful and crunchy as it sets up.