If you want to achieve perfect edges and a neat smoothing on your cakes with buttercream, this video is for you! I will show you a series of steps that will make your cakes look professional in a super easy way. We will go into detail on how to level the cake layers, the correct way to contain the fillings, the application of the crumb catcher layer and sealing the cake with buttercream. I invite you to put this method into practice to get incredible results ???????? 0:00 - Introduction 0:51 - Necessary materials 1:24 - Before starting 3:21 - How to level the sponge cake layers 4:26 - Preparing the rotating base 6:34 - Assembling the cake: Filling and containing fillings 12:22 - Crumb layer 18:17 - Sealing the cake with buttercream 27:54 - Final result and farewell ????????‍???? USEFUL RECIPES AND VIDEOS FOR THIS PROJECT ◻ How to dye the cakes (color gradient): • How to dye the cake OMBRE style... ◻ First-boil syrup: • FIRST-BOIL SYRUP MOISTEN and... ◻ White Chocolate Ganache: • WHITE CHOCOLATE GANACHE For... ◻ Pistachio Ganache Filling: • 3 EASY FILLINGS FOR YOUR CAKES... ◻ Perfect Swiss Meringue: • Perfect SWISS MERINGUE STEP BY STEP... ◻ Swiss Meringue Buttercream: • SWISS MERINGUE BUTTERCREAM Cream... ◻ How to choose the best fillings for your cakes (blog): https://leonardoespinoza.com/blogs/bl... ◻ Find out how much buttercream you need to cover your cake (blog): https://leonardoespinoza.com/blogs/bl... Necessary materials • 300 g white chocolate ganache • 400 g filling of your choice • 3 14 cm sponge cakes of your choice • Express syrup or first-boil syrup • Spoon • 600 g Swiss meringue buttercream • Hand level • Disposable pastry bags • Angled spatula • Silicone spatula • Scissors • Spray bottle • Paintbrush • Scraper • Knife or cutter • Skewer stick or toothpick • Acrylic guide disc N ̊ 15 • 13 cm diameter baking paper circle • Turntable • Cake base • Paper napkin • Hair dryer • Stand mixer EXTRA TIP: These buttercream cakes should be kept refrigerated at a temperature between 7° C and 10° C (44.6° F and 50° F). This cake can last in perfect conditions for three to four days, completely firm and stable. You can make this cake 72 hours in advance, considering the day of the event. If during the event, the weather is very hot, I do not recommend that it be left out for more than three hours. It is preferable to return it to the refrigerator after this time until it stabilizes. Before transporting the cake, you should refrigerate it for a minimum of two or three hours. Remember that to use the ganache for the fillings in these cakes, I recommend the proportion of 3x1, three parts chocolate and one part cream. ???? Full recipes on my blog: https://leonardoespinoza.com/blogs/blog ???? All my online courses with lifetime access: https://leonardoespinoza.com/ Follow me on my social networks: ????????‍???? Instagram: / leonardoespinozaok ????????‍???? Facebook: / leonardoespinozaok #buttercreamcake #buttercream #icing #pastry