Frosting the Cake

When cake is assembled, frost top and sides of whole cake. Start at top and work toward bottom layers. As each tier is finished, smooth it with spatula or glaze (see Frosting Facts which follow). When cake is frosted, work down—decorating top tier first, bottom tier last. Spread a layer of frosting over surface of cardboard or other board. (We used an 18" square of white Masonite, with a piece of waxed paper 13 X 12" in the center when we made this cake.) Put trim around cake and edge of board.