Things You'll Need

Instructions

1

Allow cake to cool completely. Use a serrated knife to cut layers so that they are perfectly even and flat. Alternatively, slice layers with a wire or fishing line. Trim the sides of each layer with a serrated knife so that layers are perfectly straight or rounded, depending on the shape of the cake, allowing the cake layers to stack evenly.
2

Place the first layer onto a plate or stand. Fully frost the top of the first layer, but not the sides. Push frosting in strokes from the center of the cake to the edges.
3

Place the second layer onto of the first layer and gently press it down into the first layer to flatten the layer of frosting. Some frosting will ooze out at the sides; avoid wiping it away. Frost the top of the second layer. Repeat this step for all layers of the cake until the cake is fully assembled.
4

Insert skewers or wooden dowels into the cake from the top. Use two skewers for a small cake. Use additional skewers, as necessary, for larger cakes.
5

Apply a layer of frosting to the sides of the cake using a cake knife. Avoid perfecting this layer, as it is intended to act as a crumb barrier. Smooth areas where excess frosting was pushed out by layers pressed together. Place the cake in the refrigerator for six hours -- or overnight -- to allow the frosting to adhere to the cake and harden.
6

Apply a second layer of frosting to the sides and top of the cake. Cover the tops of the skewers. Use an angled frosting spreader to smooth the frosting. Work in sections from the top down.
7

Add piping or borders to the layers and base, if desired, by squeezing frosting from a tube applicator. Lastly, add any fruit, nut or toppings to the cake by placing such toppings by hand.