I made the Brown Sugar Pound Cake with Caramel Glaze a couple more times and I finally figured out what to do with all of the excess frosting. I just glaze the entire cake, top and sides, all the way to the bottom. The cake still doesn't look particularly attractive whole, but the individual slices are just lovely.
Recipe: "Brown Sugar Pound Cake with Caramel Glaze," adapted from Southern Cakes by Nancie McDermott, printed in the August 22, 2007 Los Angeles Times.
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