It’s important your cake layers are level, so your layer cake has stability. Make sure the cakes are completely cool before you level them. You can use a tool called a cake leveler or use a serrated knife. Slice off the domed top of your cakes so the top is flat. You can discard the bit you sliced off, or crumble it up and use it as garnish on top or around the cake. (Or enjoy the cake crumbles over ice cream—my favorite!)

Place the bottom layer right side up on a cake turntable or cake stand. Place 3/4 to 1 cup of frosting (anywhere between 180–240g) on top. Using an offset spatula, straight spatula, or a regular knife, spread the frosting all the way to the edges of the cake. Place the second cake layer upside down evenly on top, which creates a flat base for the top layer to sit on. (*See end of this step if you are making a 2-layer cake.) Check to make sure it’s level all the way around. Then add another 3/4–1 cup of frosting (180–240g) on top, again spreading it to the edges. Place the top layer on top. You can place it upside down again if you want your cake to have a very straight look on the sides and a perfectly flat top, or you can place it right side up to have a bit of a rounded edge. *If your cake is only 2 layers, the 2nd/top layer can be upside down or right side up, depending if you want a straight edge or rounded edge on top of your cake.

A crumb coat is an extremely thin layer of frosting applied to the top and sides of the cake, which helps lock in any loose crumbs and adds stability to the finished layer cake. For a 3-layer cake, use about 1 cup of frosting (240g) for it. For a 2-layer cake, around 3/4 cup (180g). Spread it all over the top and sides. To smooth out the sides, run a bench scraper around the cake. Refrigerate uncovered for 20 minutes to 1 hour to set the crumb coat.

Once your crumb coat has set, finish the cake with a thicker layer of frosting using a straight icing spatula. You can use your bench scraper again for smooth sides, or keep the sides textured as shown in the video. If you used a cake turntable and want to transfer your cake to a serving platter or cake stand, it’s helpful to have a cake lifter tool and a second set of hands to lift and transfer it. If you have some extra frosting, you can fill a piping bag and add some decoration. Here I used the Wilton 1M tip to pipe a shell border around the top and bottom of the cake.

When you have finished decorating your cake, it’s best to refrigerate it uncovered for at least 20 minutes before slicing and serving. Depending on the cake, you can refrigerate it for up to 4 to 6 hours. To store leftover cake or if you plan to transport the cake, I recommend a cake carrier because it keeps the cake fresh without touching or smearing the frosting.