Prepare the frozen cake layers

• Take the cake layers out of the freezer and start filling them immediately.

Brush with simple syrup

• Brush the cake layers with simple syrup to add extra flavor and moisture so the frosting and whipped cream don't soak it all up.

Secure the first layer

• Put a little dollop of frosting on the cake board.
• Stick the frozen cake onto the board; the frosting acts as glue to keep the cake in place.

Fill the cake

• Alternate layers of vanilla buttercream frosting, homemade whipped cream, fresh berries and raspberry puree.
• After every layer, stand back and check that the cake is stable and centered.

Insert the dowel

• Push a dowel or bubble straw through the centre of the cake to keep it stable.

Apply the crumb coat

• Apply a thin first layer of frosting, covering the entire surface of the cake so no crumbs poke through.
• Smooth it out with the extra large cake scraper to get a good base to work with.

Decorate

• Apply a white drip to the cake.
• Top with fresh berries and extra toppers.