MARRIAGE 35^ When our present King (then Prince of Wales) visited Eaton two years ago he accepted a beautifully decorated wedding- cake on the crystal anniversary (fifteen years) of his marriage. , .,, The Duke and Duchess of Albany s wedding-cake in 1882 was nearly six feet high and weighed two hundredweight. A very usual cake of this kind is fifty pounds in weight, being generally made up of separate tiers. These Chester bride-cakes take six months to make, every ingredient being separately and carefully pre- pared. The recipe is kept a dead secret by the head of the firm. The cakes keep for twenty years, and a well- known lady, who celebrated her silver wedding some time ago, had on the table one of the tiers of the original wed- ding-cake still in good condition. The Art of Choice The choice of the cake is not quite so simple a matter as might be expected by those who have never had to choose it. First comes the question of style, combined with that of price. Then fol- lows the decision as to quantity, which must be regu- lated chiefly by the number of guests invited to the wed- ding reception,, ^/ms the relatives and friends living in the country and abroad to whom boxes of the cake must be sent. The cake occupies the centre of the table or buffet on which refreshments are placed. It is highly ornamented Wedding'Cake prepared for the Duke Queen of usually stand in set upon a strong metal, coloured to resemble silver. The designs of some of these are very handsome. Appropriate subjects of the hymeneal order are chosen sometimes, but the tendency of the time is to avoid the sentimental. Should the cake be of a comparatively small size it can be raised further by a second stand made in exact imitation of the cake itself in moulding, coloured to the tint of the sugar-work with which the real cake is ornamented. This raises the latter to a convenient height for the bride to cut it, and also gives it due prominence. Suppose that a cake weighing from fifteen to twenty pounds should be sufficient for the occasion, the. height would be about seven inches, and this would have a meagre effect, unless supplemented in the manner indicated. When the bride and bridegroom have received the congratulations of all their friends, they go to the dining-room, followed by some, if not by all, of the bridesmaids, and the bride proceeds to cut the cake. Everyone crowds round to watch this ceremony. The knife is generally of an ornamental character, some- times provided by the caterer who sup- plies the refresh- ments. Sometimes it is a weapon to which attaches some family associa- tion, or some curio that has been picked up abroad, and is of an orna- mental character. The Bride Cuts the Cake There is occasion- ally a Uttle difficulty in cutting through the sugar icing, but the bride should not let anyone help her in her task. A straight, downward thrust, the knife held perpendicu- larly, will manage the business, and the rest is easy. Only one incision need be made by the queen of the occasion. The slices are cut out by the and Duchess of York, now King and attendants and England ^^^"^ handed round on ornamental dishes, with white paper under- neath the cake. When correctly cut, the slices have each a share of both almond- icing and sugar-icing. The well-made cake, let it be observed, crumbles but slightly, and keeps moist for three months. Any flowers, or merely decorative sugar- work, are lifted off the top of the cake before the bride cuts the latter, and after a sufficient number of slices have been secured, the ornaments are replaced, for the admira- tion of those guests who have not had an
