Filling a Cake

A long flat metal spatula and a turntable are invaluable for creating a smooth and even layer of filling. I prefer a ¼-inch-thick filling between two cake layers. Begin by heaping the buttercream on top of the cake layer. Use the spatula to press down firmly with a short, sweeping back-and-forth motion. Avoid lifting up the spatula because it will pull the crust away from the cake. After you have covered the entire cake, take the spatula and place it halfway across the cake layer; angle the blade so that it is almost flat against the surface of the buttercream. Starting in the middle of the layer, press lightly and rotate the turntable one full turn. Smooth or remove any excess from the sides.