Place one dollop of buttercream into the center of the cake board. This will serve as our “glue” for the cake.

Place frozen cake layers onto the board and create your inside layers.

Once the cake is put together, lightly crumb coat (do a thin layer of buttercream icing around the entire cake to capture any crumbs that can mess up the presentation).

Place the cake into a fridge or freezer while you set up the icing.

Place coupler in piping bag and fit with tip 47. Fill bag ½ full with buttercream icing.

Remove cake from cooler and place on top of turntable.

(Imagine the top of the cake is a clock) Hold the decorating bag at a 45 degree angle at 6 o’clock.

Very lightly touch the piping tip to the crumb coated cake, serrated side up, squeeze out a vertical strip of icing from the top to the bottom of the cake. Stop squeezing and then pull away.

For the duration of this project, remember to squeeze, stop and then pull away.

With the bag positioned at a 45 degree angle, this time at 3 o’clock, squeeze out short horizontal stripes of icing over the vertical line starting at the top. The spacing between the horizontal stripes should be even.

Pipe the next vertical line over the ends of the horizontal stripes.

Begin a set of horizontal stripes by burying the tup under the previous vertical line.

Repeat this process, with vertical and horizontal stripes until you have covered the entire cake with the basketweave pattern.