How to frost a cake
For layer cakes: Turn the bottom layer from the rack onto the cake plate, bottom side up, and spread some of the frosting with a spatula evenly over the surface. Top it with the second layer, bottom side down, with edges even. Frost sides of cake first, using light up-and-down strokes and bringing the frosting up and just over the top rim of the cake. Pile the remaining frosting on top and spread out to rim, making graceful swirls or soft ridges according to the type of frosting. With a seven-minute frosting, attractive little peaks can be made by lifting the frosting gently with a spatula. For certain types of decoration, like lettering, a smooth frosted top is best. Avoid “puttering” with frosting, as overworking ruins its appearance.
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For tube or loaf cake: Place cake top or bottom side up, as preferred. Frost sides, then top, following suggestions for frosting layer cakes.