PP, I had learned from dcum that professional bakers use a different kind of shortening for the buttercream-not just Crisco, that is not readily available outside the trade. Do you all just use crisco? I admit I did that once when I was tinkering with a buttercream but didn’t think the result was great. I’m not a huge buttercream fan though and often don’t like it even from bakeries. (For some reason I do like the Georgetown cupcake buttercream, even though I know many people think their cupcakes are so overrated).

This isn't much of a Christmas-y cake or cold weather type thing.

Can you switch to like a warm apple caramel?