Help - my Christmas cake is shallow!

[Rarily]

Not emotionally (actually it is going to mature nicely) but physically.

I've invested in this cake - time, loving attention for a week of swilling the fruit in half a bottle of brandy) But, I chose the wrong sized tin and now I have an 8" square cake that is 1.5" high and it was going to be a pressie for my parents.

The question is do I ice it and have an odd looking cake that tastes good (if you like brandy) but then will there be too much icing to cake? Will it look a mess? Do I cut it into miniature cakes (I'm imagining the havoc it will do to the sides) Or do I start again. (Cake number 3.....)

We have a customer who is going to do a Christmas Cake Battenberg. She is doing a light mix and a dark mix, them going to join them up with Marzipan and, I imagine, then going to ice it. How about that then? Your parents would think you had gone to an awful lot of trouble, and be bowled over!

Yes, cut it in half, sandwich it with apricot jam and marzipan, then ice the top as usual. Might work

making it into mini cakes isn't too much drama at all, I do it every year. Though my cake is a bit deeper. How about slicing it into 4, stacking 2 with apricot jam and icing as normal? You can then have "mum" and "dad"

Thanks all of you - hadn't thought I could sandwich them together. I'll try for a log (well plank.... Christmas plank with robin on top) look:)