Cake and ice cream make a good couple. They balance each other out. One's churned cold, the other's baked hot. One's creamy, the other crumbles. One loves cold weather, the other resents it.
Blistering marital bliss. Ice cream insists on arctic temperatures; show it a cupboard or countertop, and it goes all drippy. Give cake a shelf in the freezer, and it turns frosty, brittle and dry.
The pair could retreat to separate homes. But a little counseling, some willingness to change can help. If cake can focus on its best features _ chocolate, sugar and eggs _ and forgo its old habits _ like butter and flour _ it can live in pliant, delicious comfort alongside ice cream.
Win-win for them. Win-win for the rest of us.
