It is important to make sure your cakes are trimmed and level. If you don't get this right, then you could end up with problems when adding further decoration, especially if you are adding further tiers.

There are various tools on the market to aid slicing through cake layers but a good long sharp knife can do just as well. You could use one of these methods.


Cut a thin cardboard collar to the depth of cake that you require for each layer. Secure it around your cake and use it as a guide as you cut through the cake.

Alternatively support the cake upon smaller cake boards within a larger cake tin and use the tin edge as a guide while you cut across the top of the cake with the knife.



Filling your cake

Choose a cake board (drum) that is about 3 inches (7.5cm) bigger than your cake diameter. So, for example, an 8" cake will look good on an 11" board. You can use a small amount of buttercream to secure the bottom cake layer to your board.

With your bottom cake layer secure in position on your board, place it on a turntable and fill the layer. Spread buttercream as evenly as possible with a long straight bladed knife or palette knife using a paddling motion.

Turn the top layer of cake upside-down and place it onto the buttercream layer so that the bottom of the cake is uppermost. This gives you the best possible flat top to your cake for icing.

Once filled, you need to cover the entire surface of the cake with a thin layer of buttercream, this will fill any small holes and even up sides and corners before covering your cake.

At this stage it is a good idea to cover the cake with cling film and leave it in a cool place (not a fridge!) for about 6 hours (or overnight). This will allow the filling to firm up, reducing the risk of a bulging waistline when covering!

If the outer buttercream has crusted, you can brush it over with a little cooled, boiled water before covering, as this will help the sugarpaste stick.

Wash down and dry surfaces to clear away any grease traces before you cover your cake.

TIP

If you are in a hurry, you can place your cake in a fridge for about half an hour to help the buttercream firm up before you cover it, but this can dry out your cake.