1. First start with a smooth cake. If your buttercream is bumpy or uneven this will show through the paper. I often use an offset spatula to smooth down the sides and the edges. Take your time to go over the cake a few times. If you start with a neat cake, you will finish up with a neat end product.
2. Use the ruler to measure the height of the cake, and then cut the paper so that there is half a centimetre of overhang at both the top and the bottom.
3. Turn a small bowl upside down as a sort of cake stand and place the cake on top so that you have access to both the bottom and top of the cake.
4. Carefully peel the paper away from the plastic sheet that it comes on. If it does not come away easily, place it in a ziplock bag in the freezer for five minutes. This should firm it up a little and help you to peel it away.
5. Wrap the paper around the cake, smoothing from the middle as you go, and leaving half-a-centimetre above and below the top and bottom.
6. Take the second piece of paper, and cut so that it will cover the remainder of the showing cake. Again, smoothly place onto the cake.
7. Using the scissors cut small incisions every centimetre in the excess paper that is both above and below the cake. Carefully fold the paper flat over the top and base of the cake to create a neat edge.
8. Once the cake is covered in paper, some finishing touches like fresh flowers can be added (I’ll be taking you through this in detail next week!)