Place a single 9- by 9-inch cake layer on the serving platter. It can be of any shape or flavor.
Spread a 1/4-inch thick layer of icing over the top surface of the cake layer. Place the second cake layer of the same size over the top of the frosted layer. This gives you a two-tiered cake. Select a light-colored frosting that will serve as a contrasting backdrop to the nonpareils.
Frost the outer surface of the two-tiered cake with the remaining frosting. Frost the sides and top of the cake with at least 1 inch of frosting.
Place mini dark chocolate nonpareils next to one another to create a border around the outer edge of the top layer of the cake. Repeat along the sides of the cake. Place the miniature nonpareils on the surface of the icing between the two layers around the circumference of the cake.
Use mini dark chocolate nonpareils to create a design in the center of the top of the cake. These round, drop candies are easy to arrange into flower designs and other shapes. Use your imagination to create a focal point on the top of the cake.
