When cake is cool,cut each cake layer across in two,
about 1/4 inch off center. See directions picture.
This will make 2 large and 2 smaller pieces.
1. Place these 4 pieces together with frosting between them. With the smaller pieces on the outside.
2. Stand them upright,on a cake plate with the cut sides down.
3. Trim the outside pieces at the top outer edges to help round off edges...for an egg shape.
4. Then trim off outside pieces,slicing diagonally
to give cake an oval shape at the bottom.