As my entry into the Cake Contest, I decided to document the cake that I made for a family get-together in early spring.
Step 1: Assemble your cake.
Since I use my own recipes (which I prefer not to share since they take a lot of work to perfect), this instructable will just follow the decoration process.
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 want my basket to sit up straight, so it's necessary to "torte" the cakes first. "Torting" is a fancy way of saying "cut off the high part".
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!
Throw on a couple of big dollops of butter cream frosting and start spreading it around. Don't worry about covering the sides, we'll do those last.
Step 4: RepeatRepeatRepeat
Now repeat the same steps with the other 3 cake layers until you end up with a stack. You'll notice that I flipped the top layer over to put the cut side down. I've found that this makes it WAY easier to icing the top without crumbs ruining everything.
Step 5: Buttercream!
Next slap on more buttercream frosting to completely cover the sides and top of the cake. Don't be shy, put it on fairly thick to make it easier to create a smooth surface.
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.