Instructions

1. Freeze all of the cake layers to make them easier to cut.

2. Take the middle and top layers out of the freezer and set them on freezer paper or butcher paper. Trace around the bottom of each layer, using a pencil. Cut out the shapes. Return the top and middle cake layers to the freezer.

3. Take the bottom layer out of the freezer. Split the bottom layer into two thinner layers, using a 10-inch serrated bread knife.

4. Reassemble the bottom layer, using buttercream frosting between the split sections.

5. Keep one side of the layer level on top. Cut the other side at an angle, aiming upward, toward the level side. Use the bread knife to remove cake in very thin slices until you have achieved the angle you want.

6. Frost the bottom layer, using a frosting spatula.

7. Center the paper shape of the middle layer on the bottom layer. Trace around it in the frosting, using a toothpick or the tip of a paring knife.

8. Slice horizontally across the layer, following the shape you traced into the icing, using the bread knife. This makes a level area for the next layer upon which to sit. When you are finished, you should have a level cutout area, with one side that is higher than the other.

9. Frost the cutout area with buttercream frosting.

10. Place fondant over the bottom layer, smoothing the sides and working it gently into the cutout area. Trim any excess fondant from the bottom of the layer, using a paring knife.

11. Cut four pieces of dowel rod to stabilize the bottom layer. These pieces must be long enough to touch the cake plate or cake stand when inserted from above, and be level with the fondant on the top of the cutout section. Insert the dowel rods, spacing them evenly around the edges of the cutout section.

12. Prepare the middle layer in the same way as the bottom layer, splitting it into sections, reassembling it and cutting one side at an angle.

13. Spread royal icing in the fondant-covered cutout on the bottom layer. Set the middle layer in it. Ensure the angle is on the opposite side from the angle on the bottom layer.

14. Frost the middle layer. Center the paper cutout of the top layer on it and trace around it.

15. Slice the level cutout section from the middle layer. Frost the cutout section, then apply fondant to the entire layer.

16. Prepare the top layer in the same manner as the other two layers, splitting it into sections, reassembling it, and cutting one side at an angle. Apply royal icing to the cutout section in the middle layer and set the top section in it. Ensure that the angled area is on the opposite side from the angled area on the middle layer.

17. Measure a second dowel rod so that it will touch the cake plate or cake stand on the bottom and will reach to within an inch of the top of the cake. Sharpen one end with a pencil sharpener or paring knife. Insert the sharpened end into the center of the cake.

18. Frost the top layer and apply fondant. Trim any excess fondant, using a paring knife.

19. Decorate your topsy-turvy cake with royal-icing flowers or fondant shapes.