This cookbook has been fun, most recipes are 3 layers of 8 inch round cakes. It's nice though, because unlike 2 9 inch layers that you have to slice, these you just layer one on top of the other. It keeps the layers nice and even, but still makes the cake fun and tall with no shortage of icing. Lots of the cakes in the book have a different filling or icing for in between the layers than on top, or unique topping and decorating ideas. It's a fun book to just look through, if nothing else!
Once you have frosted the cake, return it to the fridge to set, and then make the chocolate peanut butter glaze. Ummm, yea, that's what I said. Seriously, this was the best part of the cake in my opinion and I hopefully will find another place to use this in the future.
Once the glaze is finished, pour it over the top and spread it with a cake frosting spatula allowing it to drip down the sides. (In an oh-so-temptingly way, of course!) I recommend making the cakes 1-2 days ahead, wrapping them tightly and storing them in the fridge or freezer once completely cooled. Then make the frosting and assemble the night before your event so that everything has 1 full night in the fridge to stay together. Then drive very carefully to work the next day to share with your coworkers! It will be worth the effort.