Which layer of the cake is on top when frosting

Hi Barb, generally, I use the bottom layer of the cake, turned upside down, because it has the flattest surface and most precise edge; and this way there's less of a chance of crumbs getting stuck in your icing. Some bakers simply trim the top layer to make it flat or turn the top layer upside down, but then you have to contend with crumbs. Hope this helps!

I always frost the top, as it has a nice firm surface. I also spread thinned apricot jam on it and let that soak in for a while before frosting (a tip from Mary Berry) to give both good flavor and stability to the frosting. ;o)