Sandwiching the Layers

Begin by spreading a small dab of frosting on the cake round to hold the cake layer in place. Set the cake layer on top. (I like to use nonstick removable bottoms of fluted tart pans to support the cake, but a cake lifter or open-sided baking sheet will also work well, especially if coated lightly with nonstick cooking spray.)

Heap a mound of frosting onto the top of the cake and, with a long narrow spatula held at about a 45-degree angle, turn a turntable or spread the frosting in a back-and-forth motion to cover the entire top of the cake. Avoid lifting away the spatula until the entire crust is covered because it will lift up the crust. Remove any excess frosting. Chill the cake for 5 minutes in the freezer or for about 20 minutes in the refrigerator to set the frosting before placing the second layer on top.