Once all components, except icing which needs to be at room temperature, have been completely chilled. It’s time for assembly.
On your serving platter or cake board (or upside down pizza pan), place a small amount of icing in the center and spread out slightly this will help keep the cake from moving on you while you ice and decorate it.
If using the icing only as a filling between the layers add in a nice dollop of icing and using an offset spatula spread from the center out. You may also use a piping bag and pipe out an even layer of icing from the center out using an offset spatula. Add a bit more icing if needed (see helpful tips).
If filling with custard and jam this you’ll want to pipe out a thick bead of icing on the edge of the cake layer top. Create a well to keep the fillings from seeping out through the final icing layer. After you’ve created the icing barrier then spoon out some custard straight onto the cake smooth it out all the way to the icing barrier. Repeat with the jam being careful to not mix the jam into the custard.
Place the next layer of cake and repeat this process until you get to the last layer. On the last layer, you’ll do the thin crumb coat of icing. Be sure to put another bead of icing around the cake where there is a gap between each layer.
Using a board scraper (can get these at the dollar storor an icing spatula. Smooth the crumb coat out all over the cake. This needs to be neat but not perfect.
Chill the crumb coated cake for 30 min preferably 1 hour.
Pull the chilled cake from the refrigerator and put on the final thicker coat of icing. Decorate it if you would like to. I am in no way a professional but a little detail adds some extra flair to this deliciousness!!
Refrigerate your cake overnight or for at least a few hours before serving. This cake is best served at about room temperature… or cold straight out of the fridge at midnight… haha!