How do I prepare my sponge cake?

The importance of splitting a cake correctly

Preparing your sponge cake for icing is so important. If the quality of your cake preparation isn't up to scratch it makes no difference how fabulous your cake decorating skills are you won't get the final finish you are aiming for.
The cake above is a 5" 3 tier sponge. The sponge was cooked in a large square tin and was cut to size.
Step 1. Splitting the cake
1. When creating layers you need to ensure each layer of cake is even. So rather than baking lots of thin sponges it's best to make a large sponge and use a cake leveller on setting no.2 and cut the layers from bottom of the cake. For the best effect when using a cake leveller start at the highest point of the cake and  use a sawing motion. Work your way to finish on one pre-decided corner.
2. Cut a second layer from the bottom of the remaining cake.
3. Cut the final layer from the remaining cake. You do not need the very top of the cake so you can discard this.
4. Use a cakeboard as a size guide and trim the layers to your desired size. 
Top tips when splitting the sponge cake: 
1. Bake a cake 1" bigger than you need to minimise wastage.
2. If you need to make a layer out of several pieces of cake (i.e. jigsaw), arrange them first then put the board over the top and cut to size. 
Filling and crumbcoating the cake next.....
See a fully decorated cake called starburst
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