ONE To level layers, trim tops even with top of pan. Use 2-3 cardboard circles in bottom of pan (under cake) to raise layer. Use top edge of pan as guide.    

TWO Transfer first layer to turntable or lazy Susan. Coat top evenly with 3/4 cup frost-ing. Place second layer, spread with 3/4 cup frosting. Add top layer.    

THREE Set aside 3/4 cup frosting for piping. To seal crumbs in, spread a very thin layer of frosting over the whole outside of the cake. Refrigerate for 15 mins.

FOUR Add another layer of frosting to whole cake. Smooth surfaces with a wide metal spatula. Hold cake comb lightly against side and spin cake slowly.    

FIVE Fit pastry bag with large star tube. Fill with reserved frosting — twist top. Pipe 12 rosettes onto cake’s top at 12 hours of a clock. For rosettes, squeeze bag, then lift straight up while easing off pressure.    

SIX Sink edge of each sail into frosting, leaning the sails up against the rosettes. To keep hands from melting chocolate, cool your hands in ice water, then dry them thoroughly.