I gathered my ingredients, and borrowed some gel food coloring from a much more experienced birthday cake creator. Day one was mixing, coloring, baking, cooling and leveling the cakes. Since I needed a yellow layer and a black layer, I tinted a yellow mix and a chocolate mix. I finished with four total layers, which I froze overnight on Wednesday.
Thursday morning, while the boys were at preschool, I gathered my supplies. The most important of which was this incredibly handy step-by-step photo tutorial of how to cut the cake, hence the laptop.
Then I unwrapped my layers and got to sawing with my bread knife.
I think this was the most nerve-wracking part because the whole time I'm thinking: "I hope you know what you are doing. This better not be a total fail. I guess there is always the Wal-Mart bakery." When your counter starts to look like this, you might panic a bit.
And it only gets worse, before it gets better.
But, it does get better, and you start to think: "Maybe I can follow simple instructions. Maybe this cake might actually look like it's supposed to when we cut it open.
Then, these puppies (four total, I cut & photographed them in pairs) went back into the freezer overnight Thursday. Friday evening I pulled them out and covered them with a yummy chocolate buttercream I whipped up using butter, powdered sugar, cocoa, vanilla & milk. Thankfully by this point my mom was in house to help and was a great assistant on the parts that sort of crumbled or broke. We excavated the first cake and then covered with oreos, and soon moved onto the second cake. I already had some white cake boards, from when we created this beauty. So, I flipped it over to the cardboard side, to match my construction decor, and we were in business.