12 to 16 slices
*If your frosting curdles, put the mixer bowl over a large pot of water on medium-low heat and stir until it smoothes out then put the bowl back on the stand and continue to whip. *Make sure you pack and level all your dry ingredients with the back of a knife. *Because this cake is made with agar and is an egg free and gluten free cake, it is best to let the cake cool and rest for at least 3 hours but more is even better. The agar is still doing its thing well after it comes out of the oven. If you try working with them before they have set properly they might not hold together as well. I will usually make the two layers and let them sit overnight and covered, then frost it the next day. I also make the frosting and the marzipan dust the same day that I am going to frost it. For the parchment, I cut a large square and press it into the pans while pressing down the folds that will occur. You can try cutting it to fit but I find this a lot faster and the folds will make indents on the sides of the cakes which helps hold on the frosting better.