Yield: Yields one four-layer cake
This is the basic method for assembling and frosting a four-layer cake. For inspiration, see Vanilla Layer Cake with Chocolate Buttercream & Raspberry Jam, or Orange Marmalade Layer Cake with Grand Marnier Buttercream, or choose your own favorite flavor combinations.
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.
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Cake was pretty good. Pretty easy. Cake was just okay - did not bake high enough for four layers. Chocolate buttercream was divine! love the meringue method because the frosting is not sickly sweet like others can be.
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