Grand Fours

Okay, I don't want to get all wedding cake on anyone, but I just spent the last four-and-a-half hours trying to recreate last Saturday's 3-layer chiffon cake petit fours, and I see the whole concept of mise en place goes way deeper than getting one's ingredients together:

1. My beautiful brand-new digital scale only weighs out to a tenth of an ounce—how could I not have noticed that?—so I may have come in a bit off on active ingredients such as baking powder, and:
   
2. I should have cut the recipe in quarter, not in half, or:
3. had a bigger pan, because:
4. though the batter was delightful, the pan was too small, so the cake is HUGE, as in about three or four times the appropriate height, making it:
5. not a petit fours, but a grand fours!
6. I also had not written down the chocolate variation for my buttercream frosting recipe, so:
7. I called Chef Nola for instructions, and left her a garbled message, I'm sure. Meanwhile:
8. I completely broke mise en place, and went to the store to buy strawberries as a garnish for the frosting I decided to make that I did have the recipe for—simple buttercream frosting, after which:
9. Chef Nola returned my call, laughed a bit, gave me the chocolate proportions, then suggested I:
10. put the cake in the freezer to make it easier to cut (I couldn't believe it actually fit in there!), and sent me on my way.

The yellow chiffon sheet cake is in my refrigerator now, all cut and 3-layered with chocolate buttercream frosting and thinly sliced strawberries in between. I'm sure it'll be a tasty midweek afternoon treat, meant for tomorrow afternoon's visit from my sister, but it looks kind of ridiculous, and now I realize I forgot to ask Chef Nola if I should wait until tomorrow to cut it, or do it now...