I’m incapable of down-scaling a recipe.  I can make a double, triple or quadruple batch but not a 1/2 sized one.  So, when I made a cake that produced two rounds instead of my normal 3 I had to get create in icing.  After dismissing the idea of frosting the bottom, I started cutting divets to create holes across layers that became cream cheese frosting veins to connect the strata of sugared cheese and butter.  I was unsure if it’d turn out too rich and my answer came from a comment from a coworker:  “Terry, the frosting with cake in it was wonderful.”

Further confirmation came from the guy who kept coming in with fake questions so he’d have an excuse to coyishly have more cake.