This is only my second serious attempt at a cake, so I'm by no means an expert. Here are some of the "tricks of the trade" I found useful.
- Put a parchment circle in the bottom of each of the pans.
- When cool, slice the layers in half with a large serrated knife and put paper between the now four layers.
- Stack the layers together and wrap them in two layers in of foil.
- Freeze the cake overnight. Brush the crumbs from the frozen cake with a pastry brush.
- Use "Piping Gel" to stabilize the whipped cream.
- When assembling the cake use a cardboard circle the same diameter of the cake.
- Rewrap the assembled cake and freeze again if you have time.
- The exterior is also stabilized whipped cream with bittersweet chocolate.
- Set the cake in place and carefully remove the paper, leaving the plate perfectly clean.
Use a vegetable peeler to curl chocolate for a garnish.