Share a little about the materials, processes, and techniques used to create this cake This is my first cake using Swiss Buttercream! I will never use the gross American Buttercream again. The bottom tier are two 8 inch vanilla pound cake rounds filled with Swiss Buttercream. The top tier are two 6 inch chocolate cake rounds filled with Swiss Buttercream. I handmade the baby shoes from gumpaste as well as the buttons and bow.