How do I get the sides of my cakes to look smooth? I often have a spot or two where the cake shows through because my layers aren't all exactly the same size. Do I use more bc or ganache or whatever I'm covering the cake with to cover the areas where the cake sticks out a bit, or do I carve the cake a bit before putting on the outer layer? If I do carve it, how do I make sure my round cake stays round and doesn't end up in some funky shape? And why are my layers not exactly the same diameter when I use the exact same pans?
TIA for the help.
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