1. Brush any loose crumbs from the cooled cake layer. Place 4 strips of waxed paper around edge of cake plate. Place the layer, rounded side down, on the plate. The waxed paper will protect the plate as you frost.
2. Spread about 1/3 cup creamy frosting (1/2 cup if using a fluffy frosting such as White Mountain Frosting) over the top of the first layer to within about 1/4 inch of the edge.
3. Place 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 so the top won't appear sloped. Spread the remaining frosting on top, just to the built-up rim. Remove waxed paper strips.
How to Coat Cake Sides
Two filled cake layers with frosted sides (not top) can be rolled in chopped nuts or candies to evenly coat the sides. Place nuts on waxed paper or cutting board. Hold cake as shown. Roll side carefully in nuts to coat.
How to Glaze a Cake
To glaze the top of a cake, pour or drizzle glaze over top of cake. Spread with a spatula or the back of a spoon, allowing some glaze to drizzle down the side.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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