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Wedding cake. A wedding cake is the traditional cake served at wedding receptions following dinner. In some parts of England, the wedding cake is served at a wedding breakfast; the 'wedding breakfast' does not mean the meal will be held in the morning, but at a time following the ceremony on the same day. In modern Western culture, the cake is ...
Amandine. Romania. A chocolate layered cake filled with chocolate, caramel and fondant cream. Amygdalopita. Greece. An almond cake made with ground almonds, flour, butter, egg and pastry cream. Angel cake. United Kingdom [1] A type of layered sponge cake, often garnished with cream and food coloring.
Rachel Bowie. In our case, we didn’t need a cake large enough to serve 800 people, but Ptak adjusts for that in her cookbook. (The finished result—1 stacked cake—is designed to serve 30 to 40.)
Lord Baltimore cake. A Lady Baltimore cake is an American white layer cake with fluffy frosting and a fruit and nut filling. The cake is believed to have been created in the Southern United States in the early 20th century, but its exact origins are disputed. [1][2][3]
Putting the final touches to the principal wedding cake made by McVitie and Price, from a 1947 newspaper. Princess Elizabeth and Philip Mountbatten were offered many cakes from well-wishers around the world [1] for their wedding on 20 November 1947. Of these they accepted 12. [2][3] The principal, ‘official’ cake, served at the wedding ...
A half-sheet is half the size of full cake with baking size of 12 by 18 inches (30cm x 46cm). You can serve 54 people if serving size is 2 by 2 inches (5cm x 5cm). Sheet cakes, in general, are usually 2 to 3 inches (5 to 8 cm) deep. A quarter sheet is 1/4th of a sheet cake and size of pan is 9 by 13 inches (23cm x 33cm) and with a serving size ...
Princess cake or Princess Torte[1][2] (Swedish: prinsesstårta) is a traditional Swedish layer cake or torte consisting of alternating layers of airy sponge cake, pastry cream, and a thick-domed layer of whipped cream. The cake is covered by a layer of rolled marzipan, giving it a smooth, rounded top. The marzipan overlay is usually green ...
Mille-feuille. A mille-feuille (French: [mil fœj]; lit. 'thousand-sheets'), [notes 1] also known by the names Napoleon in North America, [1][2] vanilla slice in the United Kingdom, and custard slice, is a French dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by Marie-Antoine Carême.
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