Prep: Chill cakes beforehand before frosting. (Optional)

Crumb coat

• Place a cake on a center of a turning table.
  
• Cut off an uneven part of the surface to make it flatter. (Optional)
  
• Drop a big scoop of frosting and spread it evenly. 
  
• Repeat it for all the layers. 

  Make sure that the cake is standing straight. For the last layer, spread the frosting thinly on top.
  
• Fill all the gaps on the side with the frosting. Again, frost thinly.
  
• Clean off the frosting on a turning table.
  
• Clean off the corner edge with a spatula.
  
• Chill it in the fridge until the frosting gets hardened.
  

Final coat

• Drop a big scoop of frosting on top and spread evenly. Spread it over the edge.
  
• Coat all over the side with the same thickness.
  
• Add additional frosting on the top corner edge.
  
• Smooth out the side with a dough scraper:

  Freeze your arm and dough scraper (hold it straight) at 4 o'clock (or 8 o'clock if left-handed.) and move only a turning table. fade out when you are done.
  
• Fill gaps and holes with additional frosting if there is any and repeat the process 10 until you are happy with the look.
  
• Clean off the corner edge with a spatula.
  
• Clean off the frosting on a turning table.
  
• Chill it in the fridge until the frosting gets hardened.
  

Decorations

• Add additional frosting on the center and spread thinly to smooth out the surface. (Optional. Do this when you don't hide the surface with decorations completely.)
  
• Attach any ingredient of your choice on the bottom edge. (Optional)
  
• Pipe buttercream on top:

  Try to pipe with the same size, volume, and intervals to create a clean look.
  
• Decorate with fruits or whatever you like. Done!