Instructions: The cake is made, and so are the buttercream, the filling and the liqueur-scented syrup. Heres how to put it all together.

Level the cake. Examine and measure each layer: If any are lopsided, domed or too tall, they must be trimmed. You have two layers of each size; work with one size at a time. The two layers, each split in half, will be stacked to form one tier. The finished tiers should all be the same height. To trim the top of a layer, use a 14 inch serrated knife. Hold the cake steady with one hand laid flat on top. Cut with a gentle sawing motion.

Prepare the base. Choose a cardboard round, platter or covered board as a base. (Be sure it will fit in your fridge.) If you are using a cardboard round, spread some buttercream in the center to act as a glue and place the layer on the base bottom side up. If you are using a platter or board, put the layer on it and slide 4 strips of waxed paper or parchment under the cake to keep the base clean. Place the layer on a turntable or lazy susan, if you have one.

Split the layers. Work with every layer bottom side (the flat side) up. Place a cardboard round on top of a layer and flip it over. To split a layer, first cut a vertical slash on the side to help line up the halves after cutting. Use a ruler to measure the height and mark the halfway point. Hold your knife horizontally. Gently cut a bit all the way around to mark the cut. Then hold your hand flat on top and cut slowly from one side to another, taking care to cut into the marks. Slide a cardboard round or insert from a metal tart pan into your cut, and move the top half-layer aside. If you lift it with your hands, your cake could break.

Fill the layers. Brush the cut side of the layer with liqueur-scented sugar syrup (for moisture) with a soft pastry brush or use a squeeze bottle with a small opening. With an offset metal spatula, spread the bottom layer with filling. If the filling is soft, spread it no more than 1/2 inch thick, so it wont gush out. Slide the top half-layer off its cardboard round and onto the filling, lining up the side slash. You can fill between the layers with buttercream or with more filling.

Frost the top and sides. Consider your filled tiers as three separate cakes.

Each one will be set on a cardboard round, frosted, then set together later.

Make certain the buttercream is of spreadable consistency. If its too thick and cold, it will clump; too thin and it will drip off.

You will do two layers of frosting. The first, the crumb coat, is thin and seals loose crumbs. Heap a mound of frosting in the center and spread across toward the sides. Spread down the sides in sweeping strokes. Use the flat part of the flexible spatula, rotating the turntable, to spread evenly in a thin layer. Rotate slowly without lifting the spatula, filling spaces at the base and between the layers. Try not to touch the cake while spreading. It doesnt matter if you see the cake or if there are crumbs stuck in the frosting. Even the top by spreading across in long sweeps toward the edges. Square the edges neatly. If you need more frosting, remove it from the bowl with a clean spoon or spatula so you dont get crumbs into it. Chill 1 to 2 hours, uncovered.

Then set the tier on the turntable again and apply a final, thicker coating of buttercream in the same manner. Keep working until the top and sides are as smooth as possible. If you want a border, pipe one on now. You will have leftover buttercream for assembly. Chill 6 hours to overnight before assembly.

Plan the decorations. Plan to assemble and decorate the cake well before guests arrive. I always do it on the table where it will be cut to avoid transferring it. (This is not a problem if the cake is small). Place the display table out of the mainstream traffic and out of the sun. The decorated cake can stand at cool room temperature up to 4 hours.

I carried a basket to sites when delivering a cake. In it was extra buttercream, a pastry bag with tips, spatulas, clean dishcloths, ribbon (you can wrap around the base of each tier, then press into the frosting), scissors, doilies, flowers (fresh, plastic, marzipan, crystallized, or chocolate), greenery (leaves, ferns), and other decorating touches. You can use a purchased cake top or fresh flowers in a miniature bouquet. Florists will include this with the other bouquets, or you can do one of your own in a small glass vase - just cut a section out of the top tier of the cake and set in the vase.

It is nice to have some more flowers or a garland to decorate the handle of the cake spatula and the table. You could line the table with large leaves or ferns or scattered fresh rose petals.

Stack the layers. For a stacked cake, the tiers are set directly on top of each other (not separated by columns). If the cake is very tender, you need to cut wooden dowels, which you sink into the cake to support the next tier. Insert a dowel, mark it level with the cake, remove it and cut it to size with small pruning clippers. Reinsert the dowel. Use 4 for a large tier and 2 or 3 for smaller ones. Spread the center of the tier with fresh buttercream so the next size tier will stick to it. (Instead of dowels, you can buy a set of plastic pillars and separator plates at a cake decorating store.)

Cut the cake. Use a sharp, straight-edged, long-bladed knife. Use a damp tea towel or glass of warm water to clean the knife between cuts. You will be dealing with one tier at a time. Remove the top tier by sliding the knife under the cardboard round and lifting up. This is for the couple to take home. Begin the cutting with the next tier. Remove the wooden dowels. Smaller tiers are cut into thin wedges as with a regular cake. For larger tiers, cut into circular sections: a 3- to 4 inch wide outside ring, then another ring inside that if necessary. You will have a round circle in the center of the cake. Cut the outside portion of the cake into sections and the inner into wedges.

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