Single Greeting Card - Frosting
4.25 x 5.5" (A2 size)
Kraft brown bag envelope with coordinating liner
Blank inside
Supporting sustainability: 100% recycled post-consumer waste card and envelope; 30% post-consumer waste envelope liner; commercially compostable plastic sleeve.
You don't need a birthday to love a cat and a cake. Our cat will accept cake (or bread, or pizza crust) any day of the week. He was a stray before he found us and we like to think he braved the elements by stationing himself outside a bakery for crumbs and nibbly bits.
Each Cats and Cakes card includes curious cake-related historical discoveries on the back.
Text on the back of this card:
How did we go from cakes that were barely different from bread to sculpted treats a la The Great British Bake Off? Let’s speculate.... FROSTING.
While most medieval cakes were nude of toppings, some used a glaze that was hardened off or “iced” in the oven ("when your cake is enough, take it out, lay your icing on, then put it in to brown"). The earliest 1650s recipe for frosting uses sugar, rose water, plant gelatin and egg white ground in a mortar and beat “extremely” for an hour. And for a special touch, our medieval baker could scent their frosting with ambergris, a musky excretion that protected sperm whales’ intestines from sharp squid beaks (yowza!).
Buttercream hit the scene in Germany around 1915. Good thing! Newly popular layer cakes needed thicker frostings to keep the layers in place and stacked high.