FoodBanter.com - View Single Post - Wedding cake in "The Little House Cookbook" by Barbara M. Walker?

Julie Bove[_2_]

"Dave Smith" > wrote in message
...
> On 2016-05-14 4:47 PM, wrote:
>> Has anyone tried to make it, with good results?
>>
>> Here's what I said about it, in 2013:
>>
>> Maybe I just didn't have good luck the only time I tried it, years
>> ago, but I just don't understand the idea of trying to combine 10
>> stiffly beaten egg whites with a whole cup of butter! (It was a
>> pretty heavy cake and unappealing - not like pound cake.)
>
> The idea of combining stiffly beaten egg whites with butter seems more
> than just a little strange to me. I am more used to the idea of creaming
> butter and sugar and then adding eggs. Whites are usually folded into the
> batter near the end of the process.
>
> I have enough difficulty with the concept of a wedding cake being
> something other than a dark fruitcake. My mother made the wedding cakes
> when my brothers and I got married, and they were basically the same as
> her Christmas fruitcakes, except that the had them professionally
> decorated.
>
> I know that a lot of people don't like fruitcake. When I was younger and
> attending a lot of weddings, each guest was given a small piece of the
> cake wrapped up and it seemed like no one was actually expected to eat it.
> I always did, and if I was at a table with a bunch of people who didn't
> want it I would take theirs too.

You ate the groom's cake?

http://www.marthastewartweddings.com/226856/grooms-cake