Preparation:
Split and fill the cake layers:
- Apply a small smear of buttercream (about the size of a half dollar) to the 6-inch cake board.
- Place one of the 6-inch cakes on the board.
- Turn the cake pan upside down and place it next to the baked cake.
- Use the pan as your guide and run a serrated knife across the domed top of the cake to cut it level.
- Once the cake is leveled, use a ruler to find the center point around the outside of the cake, and mark it by lightly scoring the cake with a knife.
- With the knife in one hand and your other hand flat on top of the cake to keep it steady, use a smooth sawing motion to slowly cut around the cake from the outside edges toward the center until the knife is all the way through.
- Level and split the other 6-inch round cake in the same manner.
- Spread 1-1/2 cups of the buttercream on top of one 6-inch layer, leaving a 1/4-inch border around the edge of the cake.
- Place a second cake layer on top, pressing down at the center and smoothing your hands out to the sides; this forces the buttercream to fill in the space without going over the edge.
- Repeat with the remaining 2 6-inch cake layers and another 1-1/2 cups of buttercream between each.
- Use the level to check that the top and sides of your cake are straight.
- Split, fill, and layer the 8-inch cake rounds in the same manner, using the 8-inch cake cardboard and about 2 cups of buttercream between each layer.
- Refrigerate both the 6-inch and 8-inch cake tiers for at least 2 hours (or up to overnight) before continuing.
Make the fondant bow cake topper:
- Roll out two pieces of the blue fondant to 1/8 inch thick. Cut two ribbons 6 inches long and 3 inches wide.
- Pinch the corners at the end of one strip, then press both corners in toward the center pinched point.
- Repeat at the opposite end, and do the same for the second strip.
- To create the bow loops, fold the pinched ends of each strip together.
- Help the bow keep its shape by inserting a parchment paper tube into each loop to let the loops dry open.
- Allow the bow to dry for at least 1 day.
- To assemble the bow topper, place the two loops end to end.
- Roll out a small strip of fondant and cut it into a strip that’s long enough to wrap around the ends to hold them together.
- Wrap the strip around the loops and pinch together until it’s adhered.
- Allow the bow to dry overnight before using.
Crumb-coat the tiers
- Using a large, smooth basketweave tip, pipe horizontal strips of frosting around the sides of the 6-inch cake tier until it’s covered. Cover the top of the cake by piping circles, starting at the outer edge and working your way to the middle.
- Use a metal spatula to smooth the sides of the cake, then hold the spatula horizontally and pull the ridge of frosting from the outside edge across the top of the cake. Pull up slightly with the spatula to remove the excess buttercream.
- Crumb-coat the 8-inch cake tier in the same manner. Return both tiers to the refrigerator and allow them to set for at least half an hour before continuing.
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