The Broadway star’s country-themed California wedding featured a cake inspired by her favorite Kentucky dessert: Derby Pie. The confection was a 3-tier, gluten-free chocolate cake with bourbon pecan mousse filling layered with chocolate chips. The frosting on the cake was a vanilla bean buttercream, which was drizzled with bourbon confectioners’ glaze to create the trendy drip look on top.
We’re glad the actress and her political-activist fiancé didn’t elope as originally planned – because then she and Montilio’s Baking Company of Boston would never have designed this gorgeous four-tiered cake! Feeding about 250 guests, including Julia Louis-Dreyfus and Larry David, who attended the couple’s August 2 nuptials at the Kennedy compound in Hyannis Port, Massachusetts, the pale pink confection featured white cake with white buttercream and hand-painted blue flowers etched in gold.
World War II directly affected bread industries in the UK. Baking schools closed during this time so when the war did eventually end there was an absence of skilled bakers. This resulted in new methods being developed to satisfy the world’s desire for bread. Methods like: adding chemicals to dough, premixes and specialised machinery. These old methods of baking were almost completely eradicated when these new methods were introduced and became industrialised. The old methods were seen as unnecessary and financially unsound, during this period there were not many traditional bakeries left.