I made this cake for my co-worker's birthday. It's an 8" spice cake with swiss meringue buttercream; covered/decorated with marshmallow fondant.
This was my first time making swiss meringue buttercream and I was pleasantly surprised how easy it was. I've read the stories of the numerous batches people have had to make to get it just right, but mine came together pretty easily the first time.
And I totally hate writing on cakes now. Well, maybe it wouldn't be so bad if I knew how to use parchment triangles. My piping bags are too big and cumbersome to work with. It's impossible to be neat. Although, I do find that writing w/ buttercream is easier than royal icing. You have to work too hard with RI to get the right consistency.