Now this is where the fun is beginning! This is called the crumb coat. Take the layers out of the freezer. Unwrap the layers one at a time as you need them. Place the first layer on a cake board. Frost the cake all over with a light coat. This is the crumb coat, so it doesn’t matter if you get crumbs on the frosting or if the cake shows through. Think of this as the primer. Continue until all the layers are frosted and in place. Put the whole cake in the refrigerator for another half hour. This will really make the last beautiful coat much easier.
Remove the cake from the refrigerator. Drop a large amount of frosting on the top of the cake. This will be the final coat. Using a metal spatula, spread the frosting over the top. Then take some frosting with your spatula and, holding the spatula against the side at a 45-degree angle, spread the icing around the cake. You can put the cake board on a lazy Susan to help you turn it, if you’d like.
You should end up with frosting sticking up above the top layer. Use the spatula to smooth the frosting over the top of the cake. Dip the spatula in warm water and smooth out the top of the cake.