Hi Virginia! Since there are cinnamon flecks in the buttercream, you’ll still be able to see those flecks even if you dye the frosting pink. It might be more muted too because of the cinnamon flecks. If you’re okay with that then I’d say go for it! The frosting should tint easily with color gel.

That video was very helpful. I think I made my ganache a little too thin and added too much of it to the layers. The cake was still a hit even though it was a little wonky looking. Thankfully my family just focuses on eating it and doesn’t pay attention to all of my rookie mistakes. I appreciate your help.

Hi Tonya! It usually means you either overfilled the layers with the ganache or didn’t build a tall enough buttercream “dam” for the ganache. You don’t need to refrigerate the cake between building layers. The “Soft Fillings” section of this blog post details how to fill your cake to ensure the ganache doesn’t leak out from between layers: https://sugarandsparrow.com/fill-and-stack-cake-layers/ Another thing you can do is to make the buttercream dam for the cake, fill halfway with the ganache then fill the top half with cinnamon-churro buttercream. The layers should stay put even more with that order of filling.

Hi Elida! I didn’t make the churros myself. I got them from a local churro restaurant here in Portland! I wish I had a recipe to pass on to you.

Hi Alejandro! Cake flour is a type of flour made specifically to create a fluffy texture. If you google “cake flour” you’ll be able to see some brands to look for at your grocery store and learn a bit more about it. If all you have on hand is all-purpose flour, I do have a recipe for homemade cake flour that you can use here: https://sugarandsparrow.com/homemade-cake-flour-recipe/

Yay, Carol! So happy you love this recipe!