Layer Cake Frosting
Be sure both cake and frosting are cool.
Brush off all loose crumbs with a pastry brush; trim off any ragged edges with kitchen scissors.
Select a cake plate or tray that will set off the cake to the best advantage.
It should be flat and at least 2 to 3 inches larger in diameter than the cake.
Cut 4 strips of waxed paper, each 10 by 3 inches.
Place strips, overlapping, around edge of cake plate.
Invert a cake layer in the center of the cake plate.
If there is a difference in thickness of the layers, use the thicker or thickest for the bottom.
Using a flexible metal spatula, spread top of bottom layer smoothly with frosting or filling, al- most to the outer edge.
Place the next layer, right side up, on first layer.
Repeat with other layers.
If layers have a tendency to slide, anchor them with wooden picks or wood- en skewers until the filling has set, before frosting side and top of cake.
Spread side of cake with a thin coating of frost- ing, to set crumbs.
Then spread frosting from top edge down over the side, making sure cake is com- pletely covered.
If frosting is fluffy or creamy type, swirl as you spread.
Pile the remaining frosting on top, and spread it lightly to the edge, swirling it as you spread.
If you wish to sprinkle the top and side with grated chocolate, coconut, or finely chopped nuts, this should be done while the frosting is still moist.
When cake frosting is set, carefully pull out waxed-paper strips.