First, let me say, I don't think Rose's idea of inverting the cake over a bottle is a great one, but far be it from me to question her. Thing is, exactly that which I feared came to pass: the cake PLOPPED out of the pan of its own volition...so I would let it cool until I could invert it on to the pan's feet, then at least if it fell out, it would only fall an inch or so..
That said, that was my only disaster and I just made two cakes out of it--trimmed it up and iced it then.
It is GOOD..
I noted my buttercream above...for the cake, I cooked from the Cake Bible, too--Her Chocolate Lover's Angel Food Cake. I followed it exactly, but didn't whip the white to stiff peaks, going for the soft peaks recommended in Cook's Ill....and I added one tsp. vanilla and one tsp almond extract.
The top photo show it a bit lopsided because of the break. The second photo is after ( ahem) trimmed it.
I would make this again in a heartbeat. It was pretty easy...The cake is good on its own without the icing, too, but I love the flavor AND I love the texture of the toasted almonds.
And now a photo or two: