YO KNOWS 
What You’ll Need
Lazy Susan
Spatulas: straight, rubber, and offset
Buttercream in a bowl
Small bowl for scraping crumbs
This step is worth dancing for! It will ensure that no crumbs will show up in your buttercream when you ice your cake.
1 Place the cake on the lazy Susan. You’ll have a bit of buttercream peeking out from between the cake layers. Press a straight spatula almost flat against the side of the cake and hold it steady while you slowly turn the lazy Susan to spread that buttercream evenly around the cake.
Give the lazy Susan a spin—you know, just for fun!
2 Use a rubber spatula to add a big dollop of buttercream to the top of your cake. Use a straight or offset spatula to move a small portion of that buttercream to the side of the cake. Spread a thin layer of buttercream all the way around the cake, pressing the crumbs into the cake as you go, and taking more buttercream from the dollop as needed.
Hold the spatula firmly as you’re working your way around the cake, spinning the lazy Susan to match your movement as you go.
3 Scrape any crumb-y buttercream into the spare bowl as you go. You don’t want any crumbs contaminating your gorgeous bowl of untouched buttercream.
4 When the cake sides are covered, spread the dollop of buttercream on the top of the cake. Use your spatula to go around the sides of your cake once again, smoothing any excess buttercream.
5 You’ll notice a bit of excess buttercream around the top edge of the cake. Pull the buttercream into the center of the cake with your offset spatula, keeping the spatula flat on the top of your cake so that the top of your cake is covered with a thin layer and the edges are as sharp as possible. Chill for 20 to 30 minutes, until the buttercream layer is firm to the touch.
