Karen wrote:

> We recently had a kransekake (cake of crowns) at my sister's wedding.
> It was flown in from a bakery in Minneapolis. The cake was decorated
> with Norwegian flags and was displayed on the same table as the
> traditional white wedding cake. Guests are supposed to break off a
> piece and eat it like a cookie.
>
Is it a crunchy or dry cake or moist,soft cake?

> The cake is really for anniversaries and weddings, maybe birthday
> parties, too. The cake made out of a tower of circular cakes made from
> ground almonds and powdered sugar and egg whites and is decorated with
> runny icing.

I love the sound of it and the custom...but wouldn't like it if I were
at a wedding and my hands got all sticky from it? Does the icing harden?

> Teflon pans are now available on the market. The Nordic House in
> Oakland usually carries them but they were sold out the last time I
> went there a few weeks ago.
>
> Karen
>
Thanks for the reply. It must be pretty special if someone goes to the
trouble to fly one in!