More than one person has recently confessed to me that although they consider me the most serious baker in their life, in their own work or social environments, they themselves are the ones called on for birthday cakes and fancy tarts. While I'm glad that we don't all work together, as our other co-workers would probably get very tired of us and our shuffling for mastery, I'm under no illusions that I'm the only fancy baker around. Many of my friends are extremely accomplished in the kitchen, and I eat their savory and sweet cooking regularly. I think I differ from them less in skill than in the depth of my obsession.
The cake itself was a very light biscuit, or sponge. After it had cooled, I removed the top and bottom crust by pinching and rolling and peeling it, a very satisfying maneuver that reminded me of peeling sunburnt skin, which I regret to say is also an activity recently engaged in by me.
For the final flourish, the cake went into the oven at 500 degress, where it proceeded to complete its resemblence to its namesake pie by browning beautifully.