You can make this the night before and chill in the refrigerator, or make it fifteen minutes before serving the cake!
In the chilled bowl of a stand mixer or in a chilled stainless steel mixing bowl, beat the cream until soft peaks form.
Add the sugar; beat for a few seconds more to incorporate.
Place the contents into a piping bag fitted with an open star tip – I used the Wilton 8B tip.
Remove the cake from the freezer; pipe drop stars along the border and one in the center of the cake. Dust your cake with rainbow sprinkles for full-on cuteness! Place a maraschino cherry on top of the center whipped cream drop star.