Old-Time Favorites: Lord Baltimore Wedding Cake
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.
- Servings: 65
Photography: Dana Gallagher
Source: Martha Stewart Weddings, Summer 2004
- 3 each 6- and 10-inch square layers Lord Baltimore Cake
- 2 pieces corresponding-size 3/16-inch-thick foam board
- 7 cups Lord Baltimore Filling
- 3 recipes Seven-Minute Frosting
- 1 painted cake board (14 inches square, 3/4 inch high), trimmed with ribbon
- 8 wooden dowels (1/4 inch diameter, 4 1/8 inches long)
- Swiss Meringue Fleurs-de-Lis
- 2 cups chopped walnuts
Prepare tiers: Trim layers. On corresponding-size foam boards, fill layers with Lord Baltimore filling to make 4-inch-high tiers. Coat tiers with frosting; smooth with a bench scraper or offset spatula.
Assemble tiers: Place 10-inch tier on cake board. Insert 8 dowels into tier, forming a square about 3 inches from edge. Center and place 6-inch tier on top.
Decorate tiers: Fit a pastry bag with a coupler and an Ateco number 4 round tip, and fill with remaining frosting. Pipe a pearl border around tiers' bottom edges and up corners. Carefully remove fleurs-de-lis from sheets using an artist's palette knife or offset spatula. Press into frosting around tiers' top edges; carefully spoon nuts inside fleurs-de-lis border to coat tops of tiers.