Next cut outer ring into two inch wide slices. This outer ring is perfect for those who enjoy a lot of frosting. To serve use a cake spatula and easily lift each slice from outer ring of cake.

Follow these same steps with center of cake. This technique will give you uniformed attractively displayed slices every time.

By serving outer ring to those who enjoy frosting this leaves moist inner cake to those with less of a sweet tooth.

Lucques: This olive is ideal for snacking. The pit is still in tact so care must be taken to not swallow pit. It is a pleasure to chew this meaty light buttery olive.

Kalamatas: This tangy green to black olive is cured in red-wine vinegar and is soft but not mushy. Varieties grown in California are denoted by spelling with a ‘c’ rather than a ‘k’. Kalamatas are wonderful on pizzas, with feta or blended with cream cheese and fresh garlic for a tangy dip.

Alfonsos: This robust winey tasting olive is soft and similar to kalamata. It is a popular choice in antipasto salads.

Halkidikis: This is a large dried black olive that is mild in flavor and less salty than some of other varieties. It pairs well with mild sheep’s milk cheeses.

Sun-dried olives: This olive is rich and intense in flavor. It is used in sauces or can be drizzled with extra virgin olive oil for a bold snack.