For starters, ensure you cake is well chilled...Patience, patience, patience!
Cake temperature: Your cake should be completely cool..if possible, cover with cling film and chill...it becomes easy to cut across
Cutting a warm cake will cause it crumble and break
No.2..Uneven layers:All your cake layers should be equal...the ruler, toothpicks, and spirit level comes in handy here
Stacking uneven layers will result in a loop sided and unbalanced cake...pay close attention
Frosting a warm cake: Let me warn you, it is a messy affair. One, your frosting will melt and cause the cake layers to slide off resulting to an unbalanced cake
Fillings:1.Do not overfill your cake...use fillings that blend well with the cake..e.g whipping cream and strawberries for a black/white forest
No.2 on fillings: Create a dam around the cake for thinner fillings like jam or fruit purees..frosting such as buttercream is stable and will not leak from the sides
Lastly, crumb, coat, and chill for a smoother finish
