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1.
Place 4 strips of waxed paper around the edge of the cake plate. (The waxed paper will protect the plate as you frost and can be removed later.) Brush away any loose crumbs from the cooled cake layer. Place the layer, rounded side down, on the plate.
2.
Spread about 1/3 cup creamy frosting (or 1/2 cup fluffy frosting) over the top of the first layer to within about 1/4 inch of the edge.
3.
Place the second cake layer, rounded side up, on the first layer so that the 2 flat sides of the layers are together with frosting in between. Coat the side of the cake with a very thin layer of frosting to seal in the crumbs.
4.
Frost the side of the cake in swirls, making a rim about 1/4 inch high above the top of the cake to prevent the top from appearing sloped. Spread the remaining frosting on top, just to the built-up rim.
