I've been making a lot of cake lately for get togethers. My go-to is a chocolate cake with fluffy almond icing that I once blogged about here. For this particular version, I baked two 9 x 9 pans but then decided to take the biscuit cutters to them. I made little layered tea cakes topped with candied rose petals, which may sound fussy but it wasn't. I think that's because I've come to terms with the fact that there will always be things like crumbs in the icing. And what, really, is so bad about that?