Step 1: Assemble your cake.
Here you can see that I am using 4, 9" round cakes, 2 chocolate and 2 white for alternating colours. I'm also using a batch of lemon buttercream frosting, and a tub of Betty Crocker frosting for decorating (it's cheating, but I'm not exactly getting paid for this cake).
Step 2: Bottom Layer
I use a cake leveler to make sure its even and straight, however a long knife works too. You'll just end up with a less-smooth cut and more crumbs.
I then used a sharp knife and cut an angled edge all the way around the cake.
Once I flip it over this becomes the rounded bottom.
Step 3: Icing!
Step 4: RepeatRepeatRepeat
Step 5: Buttercream!
The second photo is the pieces that were cut off during torting. I love leftovers.
TIP: waxed paper strips under the edge of the cake make it super easy to keep your the board under the cake clean and ready for presentation.