Bake your cake.. Let it cool before removing it from the pan. Mine was a 2 kg red velvet baked in two tins
Using a ruler, measure the height of your cake...mine was 4 cm so I put my tooth pick at the 2 cm mark
It is important to level your cake if it has a dome
Gently,saw through the cake with your saw knife..cut through the cake till the other end
I ended up with four layers...simple syrup them and get ready to assemble your cake
I use glucose syrup to hold the cake on the board... You can use butter or whipped cream
Apply a layer of frosting on the first layer
The second layer...followed by the frosting
Do so till the last layer.. Crumb coat and chill for about 10 minutes
Add second layer of frosting.
Smoothen and decorate as you please
Get creative...follow clients instructions if any
