Roberta McReynolds takes us on another of her adventures: "I allowed the cake to cool and readied myself for the process of turning my cake into two even layers. It seemed that the cake didn’t understand its role. The pieces falling off the sides of the cake as I attempted to side the wire through reminded me of icebergs calving off glaciers."

Meringue used on a tort; photograph by Francesca Cesa Bianchi, Milano. Wikimedia Commons

More Articles

• Encore: Kitchen Stigmata and There Are Many Ways to Identify a Good Cook by Julia Sneden
• Rose Madeline Mula: If You Can't Stand the Heat
• Rose Madeline Mula Writes: I Feel Like That Carton of Milk In the Refrigerator Which Is Beyond Its Expiration Date
• In the We Couldn't Resist Category: Just Icing on the Cake, Part One, by Roberta McReynolds
• Rose Madeline Mula Writes: Look Who's Talking
• “Housewife” to “Hussy”; A Revisit To Grammarphobia: From Domestic to Disreputable
• Rose Madeline Mula Writes: Addicted to Amazon
• Rose Madeline Mula Writes About Silver Linings to the COVID19 Cloud
• New Year's Peeve! A Resolution to Learn Italian — and Not Just the Entrees on the Olive Garden Menu
• Goosed: Those Years when Fate Takes a Hand