1.	A circle of yellow cake forms the base.
2.	Olsen spreads a layer of "quality custard" mixed with "a bit" of whipped cream over the cake.
3.	He places a second yellow cake layer over the custard."
4.	Olsen spreads a thick layer of Danish raspberry jam over the cake.

5.	An artistic swirl of whipped cream, over the raspberry jam, becomes the cake's fifth layer.
6.	Now comes an almond macaroon layer made from almond paste, sugar and egg whites. In foreground is Olsen's "secret ingredient": Myer's Rum. He claims it is the only rum to use in this cake. (He also bakes the cake with rum substitute for those avoiding alcohol.).
7.	Arguably the most interesting "layer" of this elaborate dessert is a generous "sprinkle" of Myer's Rum ("I don't own stock in this company," Olsen claims). "Give it a few minutes to soak into the layer." The idea is for it to soften the macaroon layer.
8.	A "ring" of whipped cream is applied to the macaroon to hold the next layer.

9.	Olsen places another yellow cake layer into the whipped cream "ring."
10.	Another "sprinkling" of Myer's Rum onto the yellow cake layer creates the tenth layer.
11.	A whipped cream frosting covers the entire cake and forms a canvas for the final decorations. A chocolate ganache finish can also be used on Danish layer cakes. Olsen cautions that he normally lets the cake marinate in a refrigerator for 24 hours before applying the frosting.
12.	Showing an example of the traditional Danish cake decorating style, Olsen creates a "pearl design" around the base and cake top.

13. Delicate accents of red glaze complete a European design considered appropriate for a woman's cake. The brown glaze scrolls surrounding the Happy Birthday greeting is an example of a Danish design Olsen would use on a cake meant for a man. He says Europeans prefer little or no color on decorated cakes, while Americans generally want colorful cake decorations. He will oblige!