Recipe Testing

I had leftover homemade cranberry sauce from the Christmas Eve dinner, and I thought it would be yummy in a frosting on chocolate cake.  So, I tested it out:

I used American (powdered sugar) buttercream for these, because cranberries are so tart, I thought they could use a sweeter background than Swiss buttercream provides.  They were extremely delicious.  I loved the tart pop of the berry bits in the frosting!  I topped each with a glazed berry.