Notify Ethan Zuckerman and the rest of the editors of Bacontarian: a couple from West Yorkshire, England, have eschewed the traditional flour-based wedding cake for the meatier, Atkins-friendlier, porkier porkpie cake:
Treyf-a-licious!
Since pork upsets Wendy’s stomach and our wedding ceremony will be a
Jewish one, the odds for my successfully campaigning for this cake are
virtually nil. I can’t see Wendy’s parents nor my mom going for it.
Dad, however, I might be able to convince.
Being an eternal optimist and a creative thinker, I have already come
up with two possible solutions:
- Change meats: Brisket cake!
- Change venues: Have porkpie cake at the stag party — maybe the stri… — er, exotic dancer — can jump out of a giant one!
{ 2 comments… read them below or add one }
So, when my now-wife and I were hunting for a wedding cake, I declared that my wedding cake must have a fountain built in.
Astonishingly enough, everybody liked it. I was expecting everybody to tell me that it was the height of cheeze.
There’s a fairly lengthy discussion thread on eGullet.org about using an enzyme that “welds” meat together.
(thread here)
So you could actually have a wedding cake/roast with different parts composed of different meats.