The Solution:

After writing out last night's blog about the cake I did a little research and found the solution to my runny cake problem! FLOUR!

It's such a simple solution I feel like a goon for not thinking of it myself.

Flour as most of you know is just a thickening agent. You add it to cookies, cakes, etc to give it the texture, but the rest of the ingredients (butter, sugar, etc) are what actually add the flavor. If flour does anything to the taste, it makes the flavor a little less harsh (ever taste your chocolate chip cookie recipe BEFORE you add the flour? it's very strong). Ryan loved the flavor of the cake with the raspberry buttercream frosting as it was, but one finger dip into the bowl was enough for me, it was just very sweet! With the flour though, it was a much softer taste.

So, what I did, was take the balance of the frosting I had after "decorating" the cake and added a couple cups of flour to it (I kept adding little bits until it was the desired consistency, so the amount used is questionable). I scrapped a little bit of the runny yucky icing off the already decorated cake (some of it had seeped INTO the cake - but if anything it just made it moist) and slopped on the nicer/prettier icing. While decorating I decided it could have used more flour in my opinion (to make it more "manageable"), but at least it was thicker and able to stay ON the cake.

Problem solved! Just goes to show you that recipes are not ALWAYS right!