SC - saving wedding cake was Sweets to the sweet

[Stefan li Rous]

Bonne said:
> Their's saves better because Here (southeastern U.S), we are (usually)
> saving yellow sponge cake, commercial variety, covered with soft frosting
> from the industrial sized bucket 'o frosting.  There (England), they are
> (usually) saving fruitcake, covered with Royal Icing, the stuff that dries
> impenetrably hard.  I recollect learning that this frostings main purpose is
> more as preservative than as food from the days when baking was done weekly
> rather than as needed, and when celebratory baking might be done weeks in
> advance in order to have enough done. But who knows where I learned this,
> it's a factoid that predates my SCA-life.

But if this Royal Icing is so hard, is it eaten? Or is it broken off of the
cake like a nut's shell and set aside?

- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****
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