Work the butter until it becomes very creamy, using a wooden spoon. Then add the sugar, working to a thick cream, and add the yolks of the eggs, well beaten and the juice of four oranges. Beat till light, and add by degrees the flour, salt and
To ice the Cake, clear it of the paper when it grows cold. Place it on a baking sheet, and cover the top with a coating of Orgeat Paste one and a half inches thick. Let it dry for an hour, and then cover with a coating of Plain Icing about half an inch in thickness. When this becomes hard, decorate it with a piping around the edges, in tasteful designs, mingling artificial orange buds and blossoms in the decorations. Add a delicate wreath of blush roses. This is the Old-Fashioned Creole Wedding Cake.