I thought it only fair, after the previous somewhat traumatic post, to let you see a happier side to the day! The following photo of Me and Mine preparing to cut the cake, has several funny tales associated with it. When I made the cakes, I didn't realise the shelves in Mum and Dad's oven were not necessarily as horizontal as one could have wished...When the three tiers were assembled on 'The'Day', my cousin had to use silver threepenny bits on top of some of the pillars, to stop the ensemble looking like the leaning tower of Pisa!
I owe my success to a free, Stork Margarine Cookery Book, which was given away as part of an advertising campaign when the product was first launched. The recipe never fails, and only needs doubling or trebling to accommodate the required size and shape of cake tin.
So, just three weeks before the wedding, there were the cakes (slightly wonky) ready for the marzipan. No ready made, shop bought stuff, but proper, home made almond paste. Yummy.
I was so inexperienced, I didn't know any of the tricks of the trade - like allowing plenty of time for the paste to dry out and harden to support the weight of the tiers above. Nor, when it came to the Royal Icing, did I know that fresh egg whites will stop it ever beating to a stiff enough consistency to pipe! I have learned by my mistakes!
The result of my lack of knowledge was, that when I tried to pipe a design around the sides of the cakes, the icing slid slowly but relentlessly in the direction of down wards... I finally got round the problem by buying several yards of silver lace to wrap around them, instead! The end result was quite pretty though, don't you think?
And one of my very young, exceeding slim bridesmaids sidled up to me during the evening party, and asked if she could have another piece of cake. My "Of course! Help yourself!" brought back the rejoinder "Thanks - I've had three already - this will be my fourth!"