Preparation

Assemble the layers:

• Level the cakes, if necessary, and slice each cake into two layers making a total of four layers of cake.

• Place the bottom layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while assembling the cake. Top the layer with a scant 1-1/2 cups buttercream, spreading it evenly with a metal cake spatula almost to the cake’s edge. If your’re using jam between the layers, stir together the jam and liquer in a small bowl. Spread a third of the jam on the next cake layer, then lay it, jam-side down, over the buttercream filling. Repeat with the next two layers.

Frost the cake:

• First apply a light coat of frosting (called crumb coating) to seal the cake crumbs in: Spoon about 1/2 cup buttercream into a small bowl. Spread it in a very thin layer over the entire cake with a small metal cake spatula. You should be able to see the cake layers through the icing. Chill the cake for about 20 minutes or until the icing is firm.
• Spread the icing thickly and evenly over the entire cake with a large metal cake spatula. Don’t worry about getting a smooth, perfect finish; just make sure the cake is completely covered and the frosting is spread uniformly. You shouldn’t be able to see the layers underneath the buttercream.
• With the back of a teaspoon, smear the icing and pull it upward to form curls and swirls over the entire cake.