Bake and cool your favorite 2-layer cake recipe or mix in 8 in round baking pans. Stack cooled cake layers on foil-wrapped cake circle. Cover the cake with a slightly thicker coating of medium to thin chocolate buttercream icing.
Using the decorating comb on the top of the cake, turn the cake until combing effect covers entire top. Using a turntable helps to keep the movement smooth. Comb sides of cake, stopping occasionally to remove excess icing from comb.
Add a tip 22 chocolate icing swirl bottom border. Pipe tip 22 whipped icing swirl top border; place cherries in center of each swirl.