well now..that is just MEAN!!
here I sit..unable to get off the couch and drive myself to the bakery and you post that...
I expect a FedEx tomorrow!!

My bad!
Although I just heard that
WeGoShop will pick up and deliver cakes you order from Publix - perhaps your problem is solved?
All this cake reminds me I have to decide what kind to make for Easter. Ummmmm orange cake.....what kind of orange cake???? I know you are an anti-fruitarian but that is one of my favorites.
This kind of orange cake!
The Second-Place Orange Cake That the 1959 Ventura County Fair Judges Ate Down to the Last Crumb
By Charlie Hayward
Makes one 8" x 12" x 2" or 9" x 13" x 2" cake; may also be baked in two 8" or 9" round layer pans.
Preheat oven to 350 degrees. Grease and lightly flour pan(s).
Cake:
1 large orange, pulp and rind (reserve juice for topping)
1 cup seedless raisins
1/3 cup walnuts
2 cups sifted flour
1 tsp. baking soda
1 tsp. salt
1 cup sugar
1/2 cup shortening
1 cup milk, divided into 3/4 cup and 1/4 cup
2 eggs, unbeaten
Grind together orange pulp and rind, raisins, and walnuts. (Note: I used a manual, crank-handle meat grinder. Be careful about ruining an electric blender -- this mixture is very gummy and tough to blend.) Set mixture aside.
Sift together flour, baking soda, salt, and sugar. Add shortening and 3/4 cup milk. Beat at low speed to blend, then beat at medium speed for 2 minutes.
Add eggs and 1/4 cup milk. Beat for 2 minutes. Fold orange-raisin mixture into batter and pour into a well greased and lightly floured pan.
Bake at 350 degrees for 40-50 minutes for a rectangular pan, 35 to 45 minutes for two round pans.
Orange-Nut Topping:
1/3 cup orange juice
1/3 cup sugar
1 tsp. cinnamon
1/4 cup chopped walnuts
Drip orange juice over warm cake. Combine sugar, cinnamon, and walnuts and sprinkle over cake. (An orange-leaf sprig with a perfect white blossom is a nice touch to cap it all off and wow the judges!)
You just made the best dang orange cake on the planet.
Glad you solved your dilemma! But, know I was prepared to ship you oodles of Kiehl's (Does that at least get me trip to Susiecakes, next time I'm in town - I'll foot the food bill, if you drive!). The little octopus cake was so cute! I, however, am very partial to the cupcake! Done correctly, it is the perfect balance of frosting to cake ratio for my satisfaction.
And how! Sometimes I have to slice off the bottom of the cake part and put it on top of the frosting to make a sort of sandwich in order to get the proportions right, but not with Sprinkles or Suzycakes.
And yes, I will drive. My car tries to go there automatically every time I get in it!
