A Pyramid of Cakes

Lettice Bryan noted in The Kentucky Housewife:

A pyramid of cake is introduced only at the finest suppers. Make them all of common pound cake, or have every cake of a different quality, if you choose. The pans in which they are baked should all be of a circular form, gradually diminishing in circumference, from the largest to the smallest size. Ice them very white, and when they get about half dry, put round each a decorament of devices and borders in white sugar, or a very delicate garland or festoon. When the icing gets perfectly dry, stack them regularly, putting the largest at the bottom, and the smallest on the top, and stick a small bunch of real or artificial flowers on the pinnacle, or top cake.¹