The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1896-04-07
TIE WEDDING CAKE.
Evolution of an Old English C1stos
-Cbeater's Famous Plum Leaves.

Evolution of an Old English Custom
-Cheater's Famous Plum Leaves.
When the fashionable maiden of an.
Gent Rome was married she carried on
in her hand three ears of wheat, while
over her head was broken a simple cake
as an emblem of plenty. From this grew
the elaborately-iced cakes which are
seen on the tables where wedding break.
feasts are served nowadays.
The early English bride wore a wed.
ding wreath of ears of wheat, some
tsles gilded, and showers of grain were
thrown over her and afterward picked
up and eaten by the guests. This is the
germ of the rice-throwing custom. In
time the grain was ground and made
up into thin cakes, which were shat
tered over the brides head and dis
tributed among the bystanders.
1t is said that the old-fashioned bis
cult or cracker was seen at wedding
breakfasts in England as late as the
18th century, but the popular favor
turned 10 little rectangular buns OF
-four, sugar, eggs and spices. These
were in vogue when Elizabeth was on
the throne, and hundreds of them were
eaten at the wedding banquets, flung to
the poor people collected without,
crumbled into bits, poured upon the
bridal crown or carried away to dream
upon.
John Evelyn. writing of his youthful
days, says: when was little boy /
have seen, according TO the custom
then, the bride and groom kick over a
stack of small cakes at the dinner"
When blocks of cakes enriched with
almond paste were thus piled together
1t was q small step to q single solid
mass. This did not come to pass till
after the commonwealth had waned.
The French cooks who came over in
the 18th century did much to improve
and refine the coarse, hearty English
taste. They introduced the pretty. or
namental icings. Even after solid cakes
were introduced it was considered 50
important that the cake should be
broken over the brides head that
parents often ordered two-one for that
purpose and the other for the table
Even to-day in some parts of England
where the yeomanry Is superstitious
costly cakes are broker nd wrcnched
TO pieces.
The famous plum loaves of Chester,
England, mark the acme of wedding
cake glory. The late George Augustus
Sala named the manufacturers the
Historic Bride-Cal1e Makers of the
Royal Family" These marvellous con-
fections have been celebrated for q
hundred years and are sent in air
tight boxes TO brides in India Australia
and America The three-tiered loaves,
often five feet high. have to be built IN
on boards by men especially used Ia the
work. Not only is the recipe excellent
but the individual tastes Of the bride
and groom are studied in the matter OF
decorations.
. The cake prepared for the duke and
duchess of York in 1893 was Iavishly
trimmed with May blossoms and thu
white rose OF York, deity mingled with
thistle, a shamrock and a leek. II
bas-relief appeared two ships Of TIE
groom and a profusion Of ocean en- !
blems-dolphins. seaweeds, cupids and
shells, the whole worked out IN the |
icing.
To-day people are too refined 70
scramble for broken bits of cake cruIn- |
bled over the brides head, but . growth I
OF the custom are the lovely little satin I
boxes sent to friends with q slice OF tie 4
cake Enclosed.