Bon Appetit's Devil's Food Layer Cake with Peppermint Frosting

their cover

my cover

But how did that happen?? Well, the below begins on Christmas day, a day after all the baking and making of the ganache layer, the white chocolate cream layer, and the peppermint frosting. All I had left to do was assemble it...

Have you ever cut a cake across horizontally? Alton Brown spent an entire ten minute segment on Good Eats on this very thing. I ended up using floss, which worked somewhat well if not jaggedly.

Oh and thank you, Sara, for letting me use your KitchenAid mixer. I really don't think I would've attempted this without it. (The peppermint icing involved seven minutes of whipping.)

Oh, whaddya know? All FOUR cake layers and SIX icing layers are assembled and popped into the fridge to set up!

One last step, to ice it. Ina (Garten) would be like, "How easy is that?"

But then... "Uh oh, babe (my husband is helping at this point), it's sliding."

"nooooooooooooooo!!!!! quick, get a plate or something. we'll slide it onto that. we can save this... oh no, that's not working. oh, no. oh, no! wait, let's at least get a picture."

the recipe