Then place the second layer of cake onto
the first cake layer and then frost the top and sides of the cake with the remaining frosting.
Take a small amount of buttercream and anchor
the first cake layer to a cake board or your cake stand and place on top of a turntable.
Place
the first cake layer on a cake plate.
Place
the first cake layer on a serving plate, spread half of the frosting evenly on top, then place the second layer over.
Place the cheesecake layer on top of
the first cake layer.
Assemble the Cake: Set
the first cake layer on a cake plate.
Place
the first cake layer, cut side up on top and press to adhere.
Add
your first cake layer to your decorative dish.
Put down
your first cake layer and evenly distribute a layer of cream on top.
Place
the first cake layer on a plate or cake circle.
To frost, place
the first cake layer, flat - side up, on a cake stand.
Add a blob of icing into the center and lay
your first cake layer ontop of that to keep your cake from sliding off the cardboard.
Place
the first cake layer onto a baking tray and evenly spread one part of filling.
Dab a couple of spots of icing on the cake stand before placing
your first cake layer to keep things anchored.
Stack
the first cake layer onto a cake stand; top with a round of almond paste and a third of the coconut filling; pipe an edge of buttercream around the layer and top with the second.
Spread the chocolate ganache on
the first cake layer, cover with marzipan, spread ganache on top of the marzipan, and top with the second cake layer.
To assemble the cake: Place
the first cake layer on a plate or cake stand.
Put
the first cake layer on a serving plate and cover with a layer of zabaglione and a layer of fresh cherries, top with another cake layer and repeat twice more.