Take a decorating bag large enough to accommodate tip #789 (at least 40 cm). Fill the bag halfway with frosting. Hold the bag at a 45° angle and gently press the tip against the cake. Extrude the ribbon of frosting in a continuous spiral motion while turning the turntable to cover the top of the cake and urge the last ribbon to cover the edge of the cake top.

To cover the sides, extrude frosting while slowly rotating the cake. Repeat the process until the entire side of the cake is covered.

Gradually turn the cake and repeat the process, starting from a new point on the edge, until the entire surface of the cake is covered. Smooth the center of the cake by lifting the frosting with the edge of an offset spatula. For easier smoothing, dipping the spatula in hot water, wiping it dry, and gliding over the entire surface can help. Set the cake aside and allow the frosting to crust for at least 15 minutes before decorating. At this point, you can also place a non-stick parchment paper on the iced top of the cake and gently smooth it with the palm of your hand.