Start by setting up the layers so they are even. If needed, invert one layer to take advantage of the flat bottom or shave off a domed top.
Drop a generous dollop of the icing in the center of the one layer and use an offset spatula to draw and push the icing to the edge. If possible, ice while sitting down so the cake remains closer to eye level.
Place the next layer on top making sure that the edges line up. Scoop up a healthy portion of icing and spread it evenly around the sides. Keep the spatula perpendicular to the edge of the cake.
Finally, drop the remaining icing on top and spread it over the top of the cake.
Once the cake has been iced, swirl the back of a spoon lightly over the icing to make wonderful whipped peaks.

Instructor: Krista Ruane