putting on too much of any filling, because it will ooze out when the top of the cake is set in place. Do not worry if the filling does not initially go right up to the edges of the cake. You will find that the weight of the cake’s top half will spread it out, and the whole cake will have plenty of filling when it is cut.
To put the top half of the cake back in position, pick up the board and tilt it until the cake is perfectly centred on the bottom half (Fig. 2). Press the top half down gently with your hand. Spread a thin layer of buttercream on the top and sides of the cake with one hand, using your other hand to gently rotate the turntable (Fig. 3). The buttercream coating will act as a masking to which the sugarpaste (rolled fondant or ready-to-roll icing) covering, which you will add later, will stick.
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