Baking and Chilling

• Baking even-sized layers will help you stack the cake neatly. To do this, fill your cake pans evenly, without overfilling, and tap them on the counter to eliminate air bubbles. Cool each layer upside down on a wire rack to flatten it out. Use a serrated knife to gently saw off each layer's dome top. Tightly wrap the layers in plastic and chill them in the refrigerator for several hours. This makes the cake firmer and easier to stack.

Stabilize with Straws

• Once each layer is chilled, insert straws into the bottom layer. This prevents the cake from sinking. First, measure a straw against the side of the cake, noting the height with your finger. Cut the straw just below where your finger is and use this same straw to measure the others. Starting in the center and working toward the edge, insert the straws so they are evenly spaced, 1 to 2 inches apart. Use about as many straws as the diameter of your cake, for example, eight straws for an 8-inch cake.

Stacking the Cake

• Use a dollop of frosting to adhere the bottom to the base -- a cake stand or a piece of cardboard -- and place pieces of parchment paper underneath. To transfer each layer, "Cook's Country" recommends using a wide, heavy cake lifter with an offset handle. Use generous amounts of frosting between layers: 1 to 1/2 cups for an 8-inch diameter. Work from the center and go just past the edge -- this overhang helps you coat the sides of the stacked cake. Invert the very top layer for a clean edge. If desired, insert a wooden skewer through multiple layers.

Frosting the Cake

• If using fondant, ice the cake before assembling, since dried fondant doesn't show fingerprints. Otherwise, apply the frosting once the cake is assembled, using an offset spatula. For even coverage without crumbs, use generous amounts of frosting and remove the excess. Start in the center, working just past the edge, then coat the sides, one section at a time. Or apply the frosting over a crumb coat: thin the frosting with water, apply this glaze to catch any crumbs, let the cake rest for several hours, then apply a clean layer of frosting.