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.

Spread 1/3 to 1/2 cup frosting over top of first layer to within about 1/4 inch of edge.

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.