The egg-yolk-based Lord Baltimore cake (right) may have been created to use leftover ingredients from the Lady Baltimore cake (left), which is made with egg whites and which became popular when Owen Wister described the cake in his 1906 novel, Lady Baltimore. Typically, the layer cakes have a white frosting, as ours do here, and a filling that contains chopped nuts and dried fruits. Covered with walnuts, the Lord Baltimore serves as the groom's cake; Swiss meringue fleurs-de-lis trim the tiers.