MAKING A ROYAL WEDDING CAKE.

Auckland Star, Volume LIII, Issue 89, 15 April 1922, Page 17

MAKING A ROYAL WEDDING CAKE.

Within one hour from the -receipt of the command for a royal wedding cake operations are in full swing for the "try outs" or necessary teste, writes "A Confectioner" in the "Daily Mail," The analytical chemist is first consulted about the blend of flours to be used. This is most important, as the limited time between the date of order and the ceremony does not allow for the natural ripening" of the wedding cake. Therefore a blend of soft English flour, made from wheats grown on light ground, is the firet consideration. In the meantime instructions have been given for a certain make of Devonshire butter; selected fruit is being cleaned and washed and carefully looked over by smart girls in snowwhite costumes, only to be further examined by the forewoman before it is finally passed. New-laid eggs are now submitted to powerful electric lights to test their age. Those with more than the dayold air space are put aside. When the desired weight has been reached the eggs are broken separately, at least 12 hours before using, so as to improve the air cells in the whitee, as it must be remembered that the eggs are the only aerating agent used in wedding cakes. Citron, orange, and lemon peels next claim the attention of the store chief, while thesspie s and flavours are already weighed and blended in the laboratory. The whole of the ingredients now go to the hand-bakery foreman for the making process. Butter and sugar are placed in a cake-making machine, the wheels are set in motion, and a gentle beating operation is carried on for about 10 minutes until the mixture shows 6 igns of creaminess. Xow the eggs are gradually added while the machine is in motion, until all Ihe eggs have been absorbed into a silky, cream-like texture. The machine is then put on low speed, the flour is added with the spices, and, lastly, the mixed peel and fruit. The mixture is weighed into carefully prepared papered metal hoops and placed in the baking chamber for from 4 to 10 hours, according to size. After baking, the cakes are iced, and then comes the decorative work. This is entrusted lo the firm's own special staff or ornamentors, male and female. The design has been decided upon, and each ornamentor carries out his part of the work "off the cakes." Xow comes the final touch. The cakes are brought out, given the last coat of enow-white icing—this is put on by the head ornamentor —transferred to the drying-room for two hours, and then taken out for the work of decoration. Caliper.-, rules, compasse.-. in conjunction with marvelloU-.lv steady hands and eyes, are concentrated on each section of design. When the design has been carried out to the head's satisfaction pillar.-* between the tiers are fixed into position and the cakes are placed just as they will appear at the wedding feast. The head ornamentor generaliy travels to the cake vp —and his responsibility is then finished.