They say you are either a cake person or a pie person. While I think that this is a somewhat loaded dichotomy, and the “cool” answer is nearly always to be a pie person, since pies represent down home cooking and Americana and real cooks and cakes are Frenchy or something, I am unequivocally a cake person, both in the eating and the making. Pies are fraught, with all that rolling and transferring, and the end result is pretty much what you put into it, but cakes are magic. Butter, sugar, flour eggs and you end up with celebrations, or nostalgia, or dreaminess. Did I ever mention I made my own wedding cake? That’s a story for another time, but suffice it to say I love baking cakes. When family birthdays come around, I eagerly jump on the cake making occasion. For me, cakes are best saved for parties, because it’s dangerous to have leftover slices of frosted layer cake on the lam in my kitchen. But sometimes the party is small, but the occasion is still worth a full on celebratory multi-layer cake. That’s when my favorite cake cookbook comes in handy: The Wedding Cake Book by Dede Wilson. I love this book because not only does it have multiple interesting and delicious recipes for different flavors of cake, each recipe is given separately for the individual tiers, which means you can make a 6 inch cake, or a 12 inch cake, and you don’t have to make the whole thing. I particularly love the 6 inch cakes — they’re perfect small celebration cakes for just a few people. [...]