When Wedding Bells Ring

Letters from brides-to-be and their mothers start pouring in to Farm Journal’s Food Department about the time the first crocus pokes up its head. The steady flow continues until June, when it tapers off. In just about every letter we find this question: “Won’t you please rush me a recipe for a beautiful wedding cake that’s not too difficult to make?”

In answer to these requests we developed two prize bridal cake recipes—one a big glamorous one with yellow roses for the church wedding, and the other a smaller dainty cake with pastel-pink trim for the simple home wedding.