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Later on, tne new thing became stacking several small cakes on top of one another. If the bride and groom could kiss over the top of the stack, they were in for a life full of prosperity.
For today’s cake, however, couples can thank a fussy 17th century French chef, who was apparently not too thrilled with all this cake-breakingover-the-head business or with using pastries as a predecessor to the limbo.
So he put a nice icing on the cake and created the multi-tiered wonders which wedding guests are more accustomed to seeing today.
When the prospective Mr. and Mrs. go out on the hunt for a wedding cake, they will be presented with as many options as there are with the purchase of a new car. Here are some tips.
Go into the “cake interview” with an idea of what you want, what you need (the number of guests) and your
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