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.
*3 recipes for Vanilla Almond Cake Batter makes 3 (10-inch) cake layers and 3 (8-inch) cake layers.
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