Sunday Gazette-Mail from Charleston, West Virginia on July 27, 1975 · Page 74
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July 27, 1975

Sunday Gazette-Mail from Charleston, West Virginia · Page 74

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Charleston, West Virginia
Issue Date:
Sunday, July 27, 1975
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Page 74
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**L___^'?M??s The Art Of Cutting The Cake Cutting a weddng cake is an art. To insure a pretty cake for those wedding pictures and to keep that sweet structure from collapsing, cut it as shown here and keep the front intact. 1. Run the knife horizontally between the first and second layers to separate, using a wedding cake knife. 2. The bride and groom cut and share the first piece from the first layer. A few more pieces are cut and served from the first. " 3. Now start cutting pieces from the second layer. After a few of these pieces are served, return to the first or bottom layer and begin cutting again. Continue in this manner, alternating between first and second layers. - 4. If you wish to keep the top layer to freeze for the first anniversary, use the knife and cake server to remove it before cutting into underpinnings. Towering Wedding Cakes Specialty Of The Waldorf A eocamunique from Arno Schmidt, executive chef at New York's Waldorf Astoria, tells us that formal weddings are "in" again and a forest of towering wedding cakes are lined up in their pastry shop. "It takes a lot of know-how precision and a craftsmanship to construct a six- foot cake with perhaps seven tiers. The cake must be straight, graceful and built well enough to withstand a little tremor which may occur when it is rolled into the room and a wheel gets caught in the car : pet. What a horrible thought if the cake were to sag or even start to lean like the Tower of Pisa. Although well constructed, the cake must be soft, spongy and filled with the proper filling, selected by the bride. In a word, it must be delicious!. "Making a wedding cake is like building a house. To start off, the foundation must be solid and straight. Then each tier, sepa- rated by decorated posts, is put up using little tricks of the trade built-is. otherwise the subsequent layers, which could easily weigh 50 pounds combined, woudi squash the bottom part of the cake with unhappy results. ·'The classic wedding cake is all white, resembling the bridal gown, and most are topped with a bride and groom ornament" Lately, many brides request a vase with cut fresh flowers decorating the top of the cake. This looks very pretty when the colors are well matched." 'PORTRAITS-WEDDINGS! By Appointment Only PIUMLEY'S STUDIO 5414 MocCerkle Ave., SI., Chos. W. Vo Eveiwtfs After 5:001 dephtne 925-6560 A from Charleston's BRIDAL FAIItnOMST WE PROVIDE THE PERFECT WEDDING SETTING... FREEPLMMINC Flowers set the perfect background for a dream-come- true wedding and reception. Our bridal consultants are available to advise you concerning all your wedding flowers and arrangements-without obligation. ' Phone 768-1237 Art's BLOWER GIFTSHOI1 12270HIOAVE,DUNBAR,W.VA Lance's "Personally Yours" requests the privilege of showing you without obligation Charleston's outstanding lines of Wedding Invitations featuring a large selection of newest styles-the latest photo lettering scripts and finest papers-- Informals, Thank You's, Napkins, etc. Please Stop In at Your Convenience Establish Your Own Tradition By Baking Own Wedding Cake In ancient Rome a bride might not only be hearing bells and smelling orange blossoms, but also seeing stars! As a symbol of fecundity, Romans broke saltymealed cake -- actually a fine white bread -- over the bride's head. In medieval England sweet buns replaced the Roman "cake." Finally, this custom came to a "head" and eventually took the form of guests bringing small cakes which were piled in the center of a table. For good luck, the bride and groom had to kiss over them without a single cake dropping to the floor. Luckily for the newlyweds, a French BEAUTIFUL BRIDAL FABRICS FROM TEXTILE MILLS CLOTH in Fabrics For YOUR WEDDING 45" Bridal Satin $1.98 yd. 50" Satin Peau $1.98 yd. 45" Domestic Laces $1.98 to 3.95 yd. 108" Silk Illusion (white eggshell) $1.98 yd. 45" Polyester crepe .$1.98 yd. 60" Polyester crepe $3.95 yd. 54" Tulle $.69 yd. Bride Bridesmaids Pattern.. $1.00 "P (McC, Vogue, Simp., Butt.) Bridesmaid Fabrics 1.88 up Decorative Trims 98 C up OPEN: Sunday 1 to 7 Mon. thru Fri. 9:30 to 9:00, Sat. 9:30 to 5: CLOTH TEXTILE MILLS gg! 5303 MacCorkle Avenue, S. W. So. Charleston 768-6661 baker began icing all the small cakes into one large cake. Thus, our modern tiered wedding cake. Today tradition tells us that the bride and groom cut the first piece together and feed a bite to one another to ensure hapi- ness. Custom also has it that an unmarried girl who sleeps on a piece of wedding cake will dream of her husband-to-be. Your wedding cake, no matter if broken on your head, kissed over, or slept upon, is a focal point of your reception. And there is something uniquely warm and charming about a wedding cake prepared by you or the people closest to you. The home economists in the Betty Crocker Kitchens have developed the following cake mix recipe variation. Extra milk and eggs make the cake extra rich and "tier stable." WEDDING/DECORATOR CAKE Heat oven to 325°. Generously grease and flour sides of pans. Line bottoms of pans with heavy brown paper. (Do not grease and flour paper.) Blend 1 package white cake mix, 11/3 cups whole milk or reconstituted nonfat dry milk and 3 egg whites in large bowl on low speed until moistened, scraping bowl constantly. Beat 4 minutes on medium speed, scraping bowl frequently. Pour batter into pans. Bake layers. Cake is done if it springs back when touched lightly in center. Cool small layers 15 minutes, large layers 20 to 25 minutes; remove from pans. Cool completely before assembling and frosting cake. Note: Two packages cake mix can be prepared at one time. Batter can be stored in refrigerator, if necessary, between bak- ings or while mixing additional batter. The following is a guideline for the amount of batter to pour into each pan. (One package cake mix yields about 5% .cups batter.) Batter should be % to % inch deep (measure batter with a ruler). If batter is deeper, layers may be rounded and difficult to stack. The first lines in each category correspond, and so on. PAN SIZE 6 inch round 7 inch round 10 inch round 12 inch round 14 inch round 6 inch square 10 inch square AMOUNT OF BATTER 11/3 cups 2 cups 4 cups 5 1/3 cups (1 package mix) 8 to 8% cups 2 cups 5 1/3 cups (1 package mix) APPROXIMATE BAKING TIME 30 minutes 35 to 40 minutes 40 to 45 mintues 45 to 50 mintues 55 minutes 35 to 40 minutes 45 to 50 minutes OTHER HINTS Planning to bake your cake one or two days before the wedding? Cool layers completely, but do not frost. Wrap in plastic wrap or aluminum foil and refrigerate or store at room temperature. Super-organized brides-to-be can bake and freeze cake layers up to two months before the wedding. Cool layers completely, but do not frost. Freeze uncovered two hours, then remove from freezer. Wrap in freezer wrap and pack in boxes. Return to freezer. Thaw frozen cakes in wrapper at room temperature 45 minutes. Then remove wrapper carefully and thaw uncovered cakes at room temperature one hour. Ready to frost and decorate your wedding cake? First brush off all loose crumbs. Then seal in any excess crumbs with a very thin layer of frosting. Finally, for a decorative effect, frost more lavishly- If you plan to frost and decorate the cake elaborately, have extra frosting mix ready. Prepare one or two packages at a time. Tomorrow is the big day? Protect wedding cake frosting and decorations by inserting toothpicks into the top and around the edges of the cake. Then form a loose tent of aluminum foil or plastic wrap over the cake. ForaFflEECopyo/ "Planning Your Wedding" Clip and bring this advertisement to Lance's "Personally Yours" 810-12 Quarrier St. Charleston, West Virginia (304)346-7324 For You. Forever Beautiful Silver for the Beautiful Bride For the beautiful bride .. . forever. A lovely stand, celery tray, 14" oval, tray, chip and dip gift of silver to the bride who is dear to you will set, 12" round, handled tray, 15%" round be cherished just that long ... forever. And tray, silver and crystal center piece or butter when you can take advantage of special sav- dish with crystal insert. All pieces regularly sell ings, such as these, you'll want to gift yourself [or 12 50-16.50. too! Choose from: 13" Gallery tray, 12" cake- F° r « ' mrted " me onl Y' Y our choice '-

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