Now you get to see how I put this cake together! After the baked cakes cooled, I leveled them and sliced them in half using a torting tool:

Next I began to stack and fill the layers. For this you can use 4-5 cups of your favorite buttercream or cream cheese frosting, just make sure it’s not too soft. 

I used about 1 cup of frosting per layer (I know- scary but delicious!!)

After spreading it evenly, I repeated the process: Stack and fill…

…and again:

Now it’s time for the crumb layer:

Spread a thin layer of frosting on the top…

…then sides:

After it’s coated, refrigerate to firm it up.

Now it’s ready for a full coat of frosting:

Get it nice and smooth.

Now it’s ready to be wrapped in fondant. I used my Marshmallow Fondant Recipe tinted delphinium blue.

Then I used a doily as a guide to get even-looking scallops:

I finished by roughly imitating the design on the edge of the plate:

The finished cake: