Green emails? I didn't know that was a thing. What makes them green, anyway? Sounds like a spam magnet.

What kind of frosting were you using? My first cakes were a mess with American buttercream because it crusts so fast. I switched to Swiss meringue buttercream and it was a game changer, it stays smooth so you can fix mistakes. A bench scraper and a turntable let me get those super sharp, clean sides. Getting the cake cold before I frost it also stops so many crumbs.

Totally get what you mean. I still remember the basics from muscle memory, but I forget exact method names all the time now. My spelling goes out the window without it, too. Trying to type out something like "getElementById" perfectly from memory is a pain. It definitely fills in the gaps when your brain just blanks on syntax.