Oh, yay, Dillo!

Steph, my cakestand has a slight depression in the center--a lot of presentation plates do. Check and see if yours does. Then you put the bottom layer top side down, dome in the depression, with the flat bottom up. Frost, and place the upper layer flat bottom-side down, and frost the dome on top. I've never trimmed a layer to flatten it.

I use a bread knife to even cakes out too.

It is even cold here! 58F right now and it is forecast for 54F overnight!!

We probably won't see those temperatures for a high until late March. I'm getting giddy over the 45 we're supposed to see this weekend.

It's 16 degrees here. I'm at trivia now, and kind of dreading going home, because it'll probably be about 50 inside there.

Put the top layer on upside down. Then you have a flat surface on top and some small gaps around the middle to fill with frosting.

I use a bread knife to even cakes out too.

It helps if you chill the cake - preferrably by freezing but chilling in the fridge works too.

I finally bought a special cake leveling tool - inexpensive and, DANG, such a great single purpose tool.

Towel froze in 5 minute walk home from Y. Hair didn't, but only because I was wearing: sweatshirt hood, alpaca scarf, velvet hat, hood on my down parka.

Bridge of my nose was numb and I felt like a clam, peering out between the brim of the hat and the scarf.

Agreed with the bread knife plus chilling technique.

I'm such a pessimist that I'm just braced for the grand jury decision in Ferguson.

Yeah, some people around here are acting like World War Z is right around the corner. Schools in North County have been sending kids home with homework packets in the event they have to close schools for a few days.

What's with today today?

That is an excellent question. It's been quite the Monday of a Tuesday.

Agreed with the bread knife plus chilling technique.

So, "bread knife" = big old long serrated knife? (Or should I not be cutting bread with that thing?)