Instructions

1. Place sheet cakes in the refrigerator to cool for at least two hours. Cakes are easier to handle when cold.

2. Place one layer of cake on a prepared serving plate or cardboard cake board.

3. Make sure the cake is flat on top. If it is not, use a serrated knife to level it out. Uneven cakes will cause an unsteady foundation and can cause top layer to slip.

4. Frost a thin layer all around cake if you've cut it to form a layer that will keep crumbs off the final frosting. Then frost a regular layer on top. You can use ganache - a thick chocolate frosting that provides the most stability.

5. Cut chopsticks or straws into lengths about a 1/2 inch longer than the cake layer. Insert them about a 1/2 inch from the edge around the cake, so that the top layer will rest on them.

6. Gently place the second layer on top , making sure that the edges are aligned. Frost a thin layer of frosting all around, and finish the cake according to preference.