Cake Preparation

Well, it's windy out, a little bit o' snow on the way; what shall we do today? How 'bout some cake decorating?



So here's the process: we have three layers of cake. Sealed with marmalade (where did that apricot jam go?) and some coconut rum to moisten it. Then each layer gets a coat of almond paste to fill in all the irregularities. Next comes the outer layer of fondant (sugar, coated with sugar, rolled in sugar). The second layer rests on top of the bottom layer, supported by four hidden wooden dowels. Icing is applied to make the lower rings (not too bad) followed by the extensions (horrendously difficult, involving much cursing and general rumblings of discontent for the process). Then the pearl strings are attached, various flora and flora-shaped icing bits are applied, the support arms for the third layer get inserted and decorative icing is coated on the outside. Start time of 1030, finished at 2100 (with a break for some corned beef sandwiches at lunchtime). That doesn't include the time it took to actually bake the cake nor prepare the various icing bits.