Photo: Hector Sanchez; Prop Styling: Buffy Hargett Miller; Food Styling: Marian Cooper Cairnes
Trim cardboard rounds to match the size of each cake layer. Spread a small amount of buttercream in the center of larger cardboard round. Place a 10-inch cake layer on cardboard round. Using a long off-set spatula, spread 2 batches of buttercream between layers and on top and sides of 10-inch cake. Repeat procedure with smaller cardboard round, 8-inch layers, and remaining 1 recipe buttercream.