Brush any loose crumbs from cooked cake layer. Place 4 strips of waxed paper around edge of plate. Place layer, rounded side down, on plate.
Place second cake layer, rounded side up, on frosted first layer. Coat side of cake with a very thin layer of frosting to seal in crumbs.
Frost side of cake in swirls, making a rim about ¼ inch high above top of cake. Spread remaining frosting on top, just to the built-up rim. Carefully remove waxed-paper strips.