1. Pan prep is crucial.

Since the sides are exposed, be sure to be conscious of how you prepare your cake pans before baking. I use a non-stick spray and line the pans with parchment paper for all my cakes. Let cakes cool about 10 to 15 minutes on a wire rack (or long enough that you can safely handle the cake pans without oven mitts) before removing them from their pans.

2. Fill and stack with care.

Carefully cut and trim your cakes into level layers with a long serrated knife. Before cutting, it is best to wrap a cooled cake in a double layer of plastic or a gallon-sized Ziploc bag and then chill it in the fridge for about two hours (or up to a couple days). Chilling the cake is imperative, as it will help keep the cake from crumbling and/or splitting.

3. Make a dam to frost the cake.

Make a frosting dam to create clean, even layers, as well as to contain any softer fillings that may be used. Fill a piping bag fitted with a medium round tip with frosting, and pipe a ring around the top edge of each layer. Try to pipe this ring as even as possible -- using the opening of the piping tip as a guide to how thick the filling layer should be (I usually use about a 1/2-inch opening). Pipe the frosting slightly away from the very edge of the cake to allow some space for the frosting to shift and squeeze out a bit as the cake layers are stacked on top of each other.

Fill the dam with your filling of choice, and repeat with the remaining layers. If you are using softer fillings like lemon curd or fruit preserves, then using a frosting dam is always my suggestion.

Save a bottom layer for last, and stack it upside down. Use the naturally flat bottom as the top of your cake to keep things level.

How bare do you go?

It's a personal preference. I tend to go with partial crumb coat. I like that the top of the cake gets a decent amount of frosting (making a great canvas for decorations), while the sides get a few random patches to create a rustic look. Try using a small off-set spatula to direct where you want the frosting to go, or even fill in any gaps with leftover frosting from your piping bag.

Dress it up

Dressing up a naked cake is my favorite part. Gather inspiration from your gardens and/or crisper drawer. I love to incorporate seasonal flowers and fruits, and I try to give a hint at some of the flavors that are inside the cake. Other times I just let loose and throw on whatever I think looks good. Try topping with seasonal (edible) flowers and herbs, fresh berries, shaved coconut or chocolate.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)