SC - Sweets to the sweet, have some fruitcake...

[Elysant at aol.com]

- -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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