So you bake a lovely, moist cake. And you whip up some fabulous frosting that is a different color. And then you realize — I have no idea how to combine these items without it becoming a big mess.

Don’t worry. The secret is a crumb coat.

If it’s a layer cake, the first thing you need to do is actually assemble the layers. I put a dab of frosting in the middle of the plate (or piece of cardboard) I am using, then carefully place the first layer on top, flat side up. If your cake layers aren’t all the same size, I would use the largest one first. Then put some frosting (about 2/3 cup) in the middle of that layer and spread it evenly — all the way to the edges — using a butter knife or frosting spatula. It’s easiest to rotate the plate as you’re spreading, rather than trying to keep the cake in one place the whole time.

Repeat with the next layer. Place the top layer on top, flat side down. Here’s where the crumb coating comes in.

You want to seal all the crumbs in. So spread a thin layer of frosting (making sure you still have some left for the final coat) all over the cake. Remember to rotate the plate as you’re frosting, rather than trying to move your arm and yourself. And don’t worry if it looks terrible. Then put the cake in the fridge for 15-30 minutes (until the first layer of frosting is firm).

Make sure you rinse off the knife or frosting spatula you were using. Then take the cake out of the fridge and spread the rest of the frosting all over the cake. The crumb coat should stay in place, so the crumb-less frosting will cover it and look pretty. If the frosting is relatively thick, it should also cover the fact that your layers aren’t perfectly lined up.

Viola!