Here's how to frost a cake as the professionals do. Place one layer on a cardboard cake round. Dab a bit of frosting in the center of a rotating cake stand, and transfer cake (on the round) to the stand. The frosting will secure it.
To ensure a smooth, even coat of frosting, level the top: Holding a knife with a long, serrated blade horizontally, trim layer to make flat. Repeat with remaining layers.
Fill cake: Spread frosting over the bottom layer with a small offset spatula so it extends just beyond edges. Slide second layer on top.
Make a crumb coat, a thin layer of frosting to seal in stray crumbs. To start, gently sweep away any loose crumbs with a pastry brush. Next, use a small offset spatula to cover the top and sides with frosting (also use any of the excess frosting visible between the layers). Refrigerate to set.
Smooth top: Make a second coat: Use a large offset spatula to cover the cake again. When you're finished, hold the spatula on top of cake at a 45-degree angle, and rotate the cake stand to remove excess frosting from the top.
Smooth sides: Hold a bench scraper vertically, and rotate the turntable to smooth the sides. Touch up any remaining areas on top or sides with a small offset spatula. Refrigerate until set.
I am , never have been, never will be a baker, but thank you so much Martha for teaching me how to frost a cake....... well to do it very, very well...... cause no one ever told or taught me before you.