In the old days wedding cakes were fruit cakes.
Traditionally they were iced with almond icing, often with a great deal of artistic decoration.
These days wedding cakes aren’t necessarily even baked – Whitestone Cheese does a wonder line of celebration “cakes” in cheese.
The one I’ve been asked to bake is a chocolate cake to from the base of a tier.
So far so easy. But the request came for the cake to be 35 centimeters and the recipe I wanted to use was for a 28 centimeter tin.
I enlisted the assistance of someone who’s much better with numbers than I am and he said I should increase all the ingredients by half.
So far so easy, until I got to three eggs. Do I try to halve an egg or use five instead of 4 1/2?
I opted for five.
It worked and I’m grateful for that (and our dairy staff who will get the rest of this practice version probably will be too).