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night,” Mrs. Pierson said.
She does have definite ideas about how baked goods should taste. "Many readymade baked goods just have inferior ingredients,” she said. “And wedding and other fancy cakes that you order from bakeries are usually frozen. They just pull them out and decorate them.”
Although Mrs. Pierson does not give out her recipes she was willing to give us one clue: “I think butter makes a big difference,” she said. “And I don’t use any of the standard recipes. I’ve developed my own, both for the cakes and the frosting. And, of course, I’ll use somebody’s favorite recipe for their wedding cake if they want.”
Mrs. Pierson remembered some of the close calls she’s had with wedding cakes: "There was one chocolate wedding cake I made - you see more and more of these now - and the chocolate is harder to cover than the vanilla cakes. It was in August and very hot and rainy. I was serving the cake and the little flowers kept slipping off. Luckily, the frosting held up until the guests had all been served.” Another time she was transporting a cake when it fell over in the car. “We had to put it back together and redecorate it while the guests were arriving.” There have been other instances where her business had demanded a steady hand and calm nerves. “Once, my husband was holding the cake in the back seat and I stopped the car suddenly and his thumb went into the cake. That’s another time we had to re-ice the cake very quickly.”
When he’s not putting his thumbs into wedding cakes,
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