Apply a thin layer of icing, called a crumb coat, to your cake layers, individually, using a buttercream of your choice.

TIP: This technique is called a crumb coat. Adding this layer to your cake prevents the little stray crumbs of the cake from getting caught in your final, thicker layer of icing.

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Chill for at least 30 minutes, then add another layer of buttercream.

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For the bottom layer, use your angled spatula to make simple repetitive strokes. Start from the bottom of the cake and drag your spatula up to the top, arching in the center (like a sideways rainbow). Make these strokes, side-by-side, around the cake.

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Use your spatula to brush inward from the edges to make a smooth, even top on your cake.

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Place the second layer on top of your cake.

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For the top layer, drag a small tapered spatula slowly around the cake, using your turntable, creating a horizontal line in the buttercream. Repeat this technique, one horizontal line on top of the other, all the way up the cake layer.

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Cut fresh flowers and place in the cake. Create a diagonal trail of flowers from the bottom, working up to the top, or as desired.

TIP: For a more advanced technique, using your angled spatula and a turntable, slowly swirl small sideways figure 8s into the buttercream. You'll want to start at the bottom of the cake, and make swirls that are about 1"-2" high.

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Double-Layered Buttercream Cake

Instructions

ADDITIONAL MATERIALS