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Fill cake pan ½ – ⅔ full. The goal is to get the cake to rise over the top lip of the pan.
Let cooked cake cool about 10 minutes, then level off the top with a serrated knife.
You want a perfectly flat cake top.
If using filling, pipe a line of frosting about ¼″ from the outside edge of the cake.
Put in your filling. Don’t go up more than halfway the height of the frosting dam.
After layers are assembled, go around the outside of the cake with your #12 piping tip and pipe a line of frosting into the space between the layers. Fill up all the airspace!
Crumb coat the cake and let rest, or refrigerate overnight.
A large icing tip gives you a consistent, even coat of frosting over the cake.
Use a hot cake comb to get a smooth finish. Dip in hot water after every stroke, and wipe water away with a paper towel.