- Then, Mix whipping cream and the confectioner’s sugar in a medium-sized bowl, beat it with a mixer at high speed until stiff peaks are formed. Afterward, with a long serrated knife, split each cake layer horizontally in half. Crumble one split layer into crumbs and then set aside. Keep 1 1/2 cups of the frosting for decorating the cake. Gently brush loose crumbs off of the top and side of each cake layer with a pastry brush or your hands.
