Instructions: Until level with the edge. It now looks the way it did before the core was cut: a layer cake with no filling. Cover the cake with plastic wrap and refrigerate it for at least 4 hours to allow the filling to thicken.

Decoration: Whip the heavy cream until soft peaks and slowly closing tracks form. Using a flexible metal icing spatula, and holding the cake on the palm of the other hand, apply a dab of whipped cream to the side of the cake. Without lifting the spatula, spread the frosting away from you in a smooth, even stroke, moving forward, around and down. The spatula should avoid touching the cake, or it will pick up and spread crumbs on the frosting. Scrape the spatula on the edge of the bowl between strokes to get rid of excess frosting and crumbs, which could make tracks and mar the finish of your final coat.

After the sides have been completely sealed with a thin coat, place the cake on a turntable, and apply a thin coat of whipped cream to the top.

(You never frost the top in your hand because it requires different leverage and perspective.) Apply a second coat in the same manner as the first, to smoothly finish the cake. When the top and sides are completely covered, spoon the remaining whipped cream into the pastry bag fitted with a #4 star or 5A decorating tip, and pipe a swirl in eight places on top of the cake. Refrigerate until 1 hour before serving. If desired, make caramel sheet. When cool and hard, break off shards and stick into each piped swirl to decorate the cake.

Caramel Sheet: Place a strip of aluminum foil onto a baking sheet or line the baking sheet with a small silicone mat. Pour water and sugar into a 3cup saucepan or 10inch skillet. Heat over low heat just until sugar dissolves. Raise heat and boil until caramel is amber in color. Pour over foil or silicone mat and spread thinly. Allow to cool and harden.

Dessert yields: 8 servings

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