Preheat oven to 400 degrees.

In a mixer, combine cake mix, eggs, water and oil. Whip together for 2-3 minutes.

On a parchment paper* or Silpat lined baking sheet, scoop out batter into round mounds. I used a small ice cream scoop that measured 1 2/3 inches in diameter. Use the back of a spoon to round out scoops of batter into perfect circles.

*I've switched to using pre-cut parchment sheets that fit perfectly in a sheet pan... they are a dream. They are non-stick and you can just throw them away after you use them. I use them for everything - cookies, roasting vegetables, meatballs, etc. I'm stocking them in my store as one of my favorite "essentials" - 200 sheets for $12... which should be a year supply. No more washing the silpat.

Bake for 8 minutes. Cool.

For the icing, in your mixer with the paddle attachment, whip together butter and sugar (start with 3 cups of powdered sugar, then add more if necessary for thickness). Whip for 5 minutes until light and fluffy (the extra time makes all the difference!). Scoop into a pastry bag (you can buy here, 20 bags for $12) with the end cut with a 1/2 inch opening.