There are many articles and videos on how to do this, but I like one by
My brilliant friend and piano tuner Jack has a cake subscription with me that's coming to a close due to him moving. I'll miss everything about him.
Jack's Last Cake for his 30th Wedding Anniversary with Barbara
Cakes of the same diameter, torted and leveled as necessary
Mounds of frosting; separate batches can be made at different times
Filling, if different from frosting
If filling is thinner than frosting, extra piping bag of frosting
Cake spinner
Cardboard cake board
Large flat surface such as a cutting board
Parchment Paper
Tape
Offset spatula
Bench scraper
Level
Step 1: Adhere cardboard cake board to cake spinner with a little tape.
Place a small amount of frosting on center of cake board.
Center first layer of cake on board.
Step 2: If filling with frosting or thick filling, fill and level with offset spatula.
If using a thinner filling, pipe a perimeter dam of frosting and fill center.
If dam is higher than filling, use offset spatula to bring dam inwards until level.
Step 3: Reserve most level layer for final top layer.
Align second layer, press down gently, and repeat filling step.
Step 4: Repeat with remaining layers.
Align top layer upside down and press down gently.
Step 5: Using spatula and bench scraper with frosting, crumb coat sides.
Fill holes and re-scrape as necessary, aiming for straight sides.
Bring excess frosting on top inwards and thinly crumb coat top.
If frosting doesn't harden, simply finish frosting as best you can, and decorate cake.
In this case, you are finished!
Otherwise, place in the refrigerator 60 mins or until somewhat hardened.
Step 6: Adhere parchment to flat board with tape and remove cake from refrigerator.
Step 7: Generously frost top of cake, allowing frosting to hang over sides.
Step 8: Place parchment board on top of cake parchment side down.
Level in two perpendicular directions, gently pressing down on board as needed.
Flip cake upside down.
Transfer cake spinner from top of cake to underneath cake.
Double check level if desired.
Step 9: Using spatula and bench scraper, frost sides.
Fill holes and re-scrape as necessary, aiming for straight sides.
(ScrumtiousCakesByFairy fills in entire diameter of cardboard cake board.)
(Keep side layer minimal if sides will later be decorated with piped frosting.)
Step 10: Remove cake from cake spinner and transfer board and cake to refrigerator.
Let set this way, upside down, 3 hours or until as firm as possible.
Remove from refrigerator and flip right side up.
Remove top board from parchment.
Very gently peel off parchment from several directions working inwards.
Step 11: If necessary, smooth top of cake with offset spatula.
Step 12: Finish decorating any way you wish.
Italian Cream Cake with Cream Cheese Frosting
Spin That Cake!
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