A great mystery of life

So you are the head baker of a grocery store bakery. And you have a wonderful icing recipe. It is soft and creamy and lightly sweet, and you use it between the layers of your sheet cake.

Then you slather the outside of the cake in that nasty, artifical, too-sweet, oddly stiff and crunchy genero-icing.

Why, for the love of pastry, why?

(Actually, I have a theory - the inner buttercream icing, perhaps being made with actual real butter, was a very, very pale golden color, whereas the outer icing, made of whatever-the-hell, sugar and Crisco probably, was pure 'Glidden Homes Interior Flat White (Latex; Cleans up easily with water!).' It's just the white icing keeping the colored icing down, man.)

Language tidbit

In the morning radio news, they referred to Cuba (in the path of Wilma) using its Spanish pronunciation - Coo-bah, instead of the Americanized Cyoo-bah. The radio personality delivering the news is an Armenian-American, so it wasn't that they suddenly had a native Spanish speaker doing the news.

I thought it was kind of cool.