A frosted layer cake sitting on a pedestal plate surrounded by sugar-dusted edible flowers, chocolate curls or icing swirls presents a scrumptious dessert. It looks too good to eat, but don't let that stop you and your guests from digging in. Coordinate the flavor of the frosting with the cake. Canned frosting is convenient but homemade is quick to make. Take your time frosting your first layered cake and you'll be ready to tackle a wedding cake.

Remove the cake layers from the baking pan. Cool the cake layers completely. They should not be the least bit warm as that melts the frosting.

Cut off the top of the layer with a serrated knife, if it is quite a bit above the sides. In other words, if your cake layer is 3-inches high at the sides and 4 1/2-inches high at the center then level it off by removing about an inch. Save the excess cake for making a trifle or other dessert.

Spread a very thin layer of frosting on the tops of the layers. Think of it as if you were buttering a piece of toast. This helps keeps the crumbs from marring the finished look of the cake. Let the thin layer of frosting set up for 15 minutes.

Divide the frosting mentally into thirds. Or use a spoon and div
ide it in the bowl. Doing this prevents you from using too much frosting between the layers and on the top so you don't have enough to frost the sides of the cake. Scoop out four spoonfuls from one-third of the frosting and place equidistant apart on the first layer. That should use up the first one-third. Spread the frosting across the first layer to within 1/2 inch of the edge. The depth of the frosting should be the same across the layer.

Place the second layer of the cake on top of the first now-frosted layer. Scoop out four spoonfuls from the second one-third of the frosting and place them equidistant apart on the top of the cake. Spread the frosting as you did for the first layer.

Divide the remaining frosting mentally into fourths. Use a spatula and scoop up some frosting. Hold the frosting against the side of the cake with the spatula. Press the spatula against the cake so it is parallel to the cake as you spread the frosting. Use one-fourth of the frosting to frost one-fourth of the side of the cake. Continue until the cake is completely frosting.

Finish by smoothing out any rough spots, peaks or dips with a clean spatula or flat dull knife.

Decorate the cake by pressing chocolate curls, coconut or ground nuts up against the sides of the cake into the frosted wedding cake.