At any rate, having had to throw away all those ingredients with a bad batch, you’re probably not looking to spend any more money, but I can’t recommend enough a kitchen scale.
Check out my crumb coating tutorial here for more details.
I first published this recipe for Gilt Taste, but as Lexingtonians know, I developed it at Table 310.
I ran it on my dessert menu for weeks on end, tinkering until I got it just right.
If you have found this step difficult in the past, refrigerate the cakes for 30 minutes beforehand, making them easier to handle and cut.
Assemble the cake on a platter or cake stand, topping each layer with a generous amount of buttercream.