Well, I can see this as a way to salvage a cake that has a cosmetic baking issue (such as my cake I made last week that peaked and had tunneling, which I found out equals either overmixed or the oven too high - since I hand mixed I'll go with the latter and try turning my oven 25 degrees lower than the recipe or box says to the next time) into something nifty, especially if the cake was for a party.