My sister and her husband’s first wedding anniversary was celebrated over our Thanksgiving holiday. It was fun to share that with them, and as an added bonus the entire family was privy to a hunk of the happily marrieds’ wedding cake. I don’t know if you’ve had year-old cake or if you’d admit to it in any case, but I must say, these two soldiers held up particularly well in their deep-freeze bunker since Nov. 2007:
We Survived!
A lively group debate ensued following the collective moment of silence in which we solemnly chewed our cake and agreed that both bride and groom’s cake had made it through the freeze admirably.
Carson’s brother, Taylor, asked that I explain my theory behind the moistness of the cake, lasting creaminess of the icing and lack of stale or shrimp-spiked taste and smell. A little-known fact of cake preservation is that by wrapping in plastic wrap, followed by heavy-duty foil and placing in a freezer devoid of shrimp, one can enjoy a remarkably lifelike cake a year from its inception.
