SC - FW:[STEPS] Period Food at 12th Night 2000!
Deborah J. Schumacher
chicagojo at uswest.net
Sun Dec 19 14:59:24 PST 1999
- -Poster: <Elysant at aol.com>
>> Elysant answered Admantius' question with:
>> > Well this is not a taker for the Gold Medal Master A., but there is a
>> > tradition
>> > we have in Britain, (not done so much these days) that the top tier of an
>> > iced Wedding cake is supposed to be kept for use as a Christening cake
for
>> > the first born.... I'm wondering if the Royal Icing helps preserve the
>> > cake....?
Then Bernadette asked...
>What sort of cake are the top layers of wedding cakes in your
>area made of? Since the traditional British cake is a heavy,
>generally alcohol-infused, fruitcake, I'm not surprised it lasts
>for years.
That's the kind of cake I was referring to. Fruitcake (doused with sherry or
brandy) with marzipan and royal icing - the same as a Christmas cake. In
times
past the whole wedding cake was made like that.
>But my wedding cake top was of a light "white" cake
>batter, of a similar texture to pound cake but not quite as
>heavy. It did not last until our first anniversary--when we cut
>it, the white cake had all sorts of multicolored colonies
>interspersed... YUCK!
These days in Britain wedding cakes are also often made from other types of
cake than the traditional fruitcake.
Elysant
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