Usually made by simply combining butter with icing sugar, it’s incredibly versatile. Buttercream is the most commonly used type of icing. Once you’ve filled and layered your cakes it’s time to ice them. This will help prevent too many crumbs getting in your icing when you start to decorate- more tips on that to come. Continue to fill and stack your cakes in this way and then invert the last layer so you place it upside down, bottom side facing up. Place the next layer on top, making sure the sponges are aligned before pressing down gently. Place your chosen filling in the middle of the sponge and spread out evenly towards the edges using a spatula. Using a non-slip pad will help prevent it from sliding around as you work. If you are using a cake turntable to ice your cake, place your base sponge layer on it. Buttercream is a classic filling, but other favourites include jam, chocolate ganache, lemon curd, whipped cream or cream cheese. Using filling will help to hold the layers together, as well as give your cake flavour and height. Now your sponge is prepped you can apply your filling to the first layer. Gently brush away any crumbs using a pastry brush. Use a cake leveller, or even just a large serrated bread knife, to slowly trim your cake layers so they are all level, ensuring you cut at an even height across the whole sponge. Sometimes during baking a domed surface can form. To get a stable structure each layer needs to be level, with a nice flat surface. Chill your cakes in the fridge first, or bake a couple of days in advance of when you want to ice and freeze. If the sponge is still warm the top layers will crumble as you try to smooth anything over it and icing will melt, causing the layers to slip. Whether your layered sponge cake is going to have two layers or seven, be plain, chocolate, coffee-flavoured or rainbow coloured, you will need to allow your cakes to cool completely before you start filling and decorating them.
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