Name a simple technique to achieve a smooth finish on a filled layer cake.

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Smooth finish on a filled layer cake comes from first sealing in the crumbs and then building up a clean surface in two steps. A thin crumb coat lays a light layer of frosting over the cake that traps any stray crumbs so they don’t show through the final layer. Letting that coat chill sets the frosting and makes the surface stable, so the next layer can be spread smoothly without dragging crumbs around.

Then apply the final coat with a spatula or bench scraper, keeping the tool steady and the cake on a turntable. Work from the top and sides, rotating the cake as you go, and use light, even strokes to create a level, sleek finish and a sharp edge at the perimeter.

Wider, one-thick-layer frosting would not control crumbs or create a smooth surface. Damping the surface with water adds moisture and can cause the frosting to slide or melt. Heating the frosting would make it runny and ruin the texture.