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| Fill a decorating bag with medium consistency icing and use a large round tip, like tip 12. Or simply use the coupler without mounting a tip. |
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 1. Starting with the bottom layer, leveled or torted side up, create a dam or circle of icing just inside the edge of the cake. Creating a dam will prevent filling from seeping out when other layers are placed on top. To create the dam, squeeze a circle about 3/4 in. high and 1/4 in. from the outside edge. |
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 2. Fill the dam with your choice of filling. |
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 3. Place the next layer on top, making sure it is level. The weight of the layer will cause the circle of icing to expand just right. Repeat until all layers, except the top, are assembled. Place the top layer, leveled side down, so the top of the cake is perfectly smooth and level. |
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