Instructions
8. Then pop in the oven and bake for about 35 minutes! When the timer goes off, stick a toothpick in the middle to check if it's ready. Unlike most cakes, it's OK if there are a few moist crumbs on the toothpick for this one.
9. Let cool 10 minutes in the pans, then run a knife around the edges and transfer onto a rack (or separate plates) and cool in the fridge (or freezer if you're in a rush, like me!).
10. After each layer is fully cool, the fun begins.... :) ice between each layer, then apply the first icing coat (your "crumb layer") around the full cake, which does not have the be perfect (that's why it's called a crumb layer, because it's OK if there are crumbs in the icing). Pop your stacked beauty and her crumb layer back in the fridge for at least 1-2 hours.
11. After that, apply a second layer of white icing and use an icing scraper to remove excess icing and smooth out the sides.
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