First, you'll need the cake.
Okay, you've made the cake, now it's time to frost.
Allow cake layers to cool for 10 minutes, then run a thin metal spatula around the edges of the cake pan.
Invert the pan with the rack so the pan ends up on top. Shake gently to loosen cake layer from pan. Carefully remove the paper used to line the bottom of the cake pan, pulling slowly and gently.
Place first layer on a cake stand or plate. If necessary, use a serrated knife to trim the rounded surface off the cake layer. Spread buttercream evenly over the top surface to ¼-inch of edge.
Place second layer on top of the buttercream. Center the cake, aligning the edges of the layers. Repeat with additional layers.
Spread a very thin coat of buttercream over the entire cake to seal in crumbs and fill in any imperfections. Use a thin metal spatula and spread the frosting on the cake without moving the spatula back and forth. Allow crumb coat to dry before final frosting.
Use a metal spatula to spread remaining buttercream generously over the entire cake. You can also use the back of a spoon to make a scallop pattern in the frosting all over the cake.
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