Liila Hass

The Wedding Cake

The Wedding Cake Princess Sarasvati was due to be married within the month. All efforts were being made to create a feast of most scrumptious delight. Bakers had been brought in from all over the kingdom and no stone was left unturned to find the most exotic of all recipes—Persian jeweled rice with lime, coconut and cilantro coulis, saffron-infused buns coated with almond, lemon and nutmeg cream, melon bowls overpouring with fruit delicacies from Japan and more alluring and intoxicating flavours for the main dishes than ever had been seen: Soups bedecked with angel hair pasta and star anise, vegetable pilaf laced with the most bedazzling golden curries and a main entrée glazed with a macadamia nut, honey and fig roux, the smell of which alone was said to make the gardener, standing outside the kitchen door, faint in a swoon.