I really appreciate the help that Angie's given. Next step is to try a finished cake with all the layers, filling and colours.
After seeing this post in the 'today thread,' it got me thinking about the building of the cake. I wrote this the other day but didn't want to bombard you with ways of doing things, so I put the post to one side. However, after your subsequent request for help with tools with the buttercream. (and not being sure if you know about a
crumb coat) I thought it only fair to give you another option of how to cover the cake, and then you can work out what works best for you.
Now I'm not sure how fluffy your buttercream is (it will need to be soft enough to glide over the cake without tearing, you could try this out on your spare layer first before applying to the actual cake so you can see how well it spreads) or if it may be easier to apply the buttercream directly to all the cake in one go, nor do I wish to overload you with multiple ways of doing something. However, because you have multiple layers and they're not perfectly straight, this may help you keep them in one place while applying the buttercream without you getting covered in it. All you have to do then is cover the top when you've sorted the sides. Let it set, and then apply more coats later until you're happy with the finish.
So I think this may help you.
1. Check each layer, make sure they are as straight as you want them, take off any little domed bits with a knife, or flip them over, so the bottom flat side faces upwards. Lightly brush off any excess crumbs.
2. Stick the first layer to the base cake board with a little of the buttercream/frosting you will be using.
- You can then also add strips of baking parchment to the base of the board underneath the cake to stop it from getting dirty when you are applying the buttercream
- Or you can wipe the board down when you have finished with it.
- Or you can apply the buttercream on one board and then transfer it to another board later, so see many options.
3. Fill the internal layers moderately and stack them on top of each other. The reason I say moderately is that you have five layers that you don't want sliding.
4. Once they are stacked, get a cake board that is the same size as your cake. I'm using a cake dummy in the pic because I don't have a real cake at the minute to show you. (That's because we ate it.)
5. Once you have cleaned the board (
Tip 70 from my book). Place the silver side of the board on the top side of your cake.
6. Now, when you start to apply the crumb coat layer with buttercream/frosting, you have something to hold onto on the top to stabilise the cake, and you can lightly buttercream all the way up to the top without getting covered in buttercream/frosting. Once all the outer edges are done. Lightly cover the top, then place it in the fridge to let it set.
I've mentioned this technique so that you have something to stabilise the cakes while applying your outer layer.
However, you do what works best for you.