It's our thing here. I make a three layer cake. I freeze two layers. I Ice one layer and turn that into dessert. That way we get three different half cakes and they're all fresh.
Yes, I have indeed found a way to "Right-size" a cake.
Why Pink? Burma-Shave! I don't know, I just saw that little bottle of red food color number whatever and thought why not?
Now to all you cake decorators out there, and you know who you are, the reason why the icing is uneven is because I'm crap at decorating. The other thing is that you should always chill your icing before you put it on the cake. Not to freezing, but "room temperature" is not the best idea for Buttercream Frosting. The top layer slid a little bit in a tectonic shift that made it look like a San Andreas Fault fragment relocated to South Florida.
I'll set the lawn chair upright in a second.
Anyway, it was damn good even if I do say so myself. A bit too sweet icing if you ask me, but this is not my cake. I also have enough icing leftover to do it again in all its Pink Glory. If it were for me, I'd make up some chocolate ganache and turn the whole bloody thing into a giant brown truffle, but that's not mine even if I will enjoy half of it's pinkness.
Ladies, sing with me the song of your people: "Mmmm Chocolate Truffles!".
All hail the pink half wrecky-cake! Nom Nom Nom.
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