Two Tier Cake Quotes

A two-tiered bakery cake, tall as a hatbox and decorated with shells of pink icing,

The first night in Auschwitz we slept in beds which were constructed in tiers. On each tier (measuring about six-and-a-half to eight feet) slept nine men, directly on the boards. Two blankets were shared by each nine men. We could, of course, lie only on our sides, crowded and huddled against each other, which had some advantages because of the bitter cold. Though it was forbidden to take shoes up to the bunks, some people did use them secretly as pillows in spite of the fact that they were caked with mud. Otherwise one’s head had to rest on the crook of an almost dislocated arm. And yet sleep came and brought oblivion and relief from pain for a few hours. I

The overhead lights hit the Serch Bythol sculpture on the utmost tier, the sugar crystals shimmering and dancing like a cascade of diamonds. The planes of the cake beneath were clean and crisp, and the sugar-stained glass panels caught every light on the ceiling, throwing back shimmering rainbow rays. Sylvie was most proud of the silhouette that circled the middle stained-glass tiers--the skylines of London and Johnny's family estate in Lancashire. Only when viewed at close range did a second, hidden skyline emerge from within the reflective depths---the fantasy lands of I, Slayer, complete with a tiny, flying dragon. It was a work of art---and even now, she was taken aback by the level of harmony they had achieved, twinning together two very different styles. In honor of the union of two very different people, whose lives would hopefully interlock just as successfully.

Happy birthday, Kya,” he said. “You’re fifteen.” A two-tiered bakery cake, tall as a hatbox and decorated with shells of pink icing, rose from the basket. Her name scripted on top. Presents, wrapped in colorful paper and tied with bows, surrounded the cake. She stared, flabbergasted, her mouth open. No one had wished her happy birthday since Ma left. No one had ever given her a store-bought cake with her name on it. She’d never had presents in real wrapping paper with ribbons. “How’d you know my birthday?” Having no calendar, she had no idea it was today. “I read it in your Bible.” While she pleaded for him not to cut through her name, he sliced enormous pieces of cake and plopped them on paper plates. Staring into each other’s eyes, they broke off bites and stuffed them in their mouths. Smacking loudly. Licking fingers. Laughing through icing-smeared grins. Eating cake the way it should be eaten, the way everybody wants to eat it.

Herman and I have been doing a lot of talking about the cake the past couple of days, and we think we have a good plan for the three tiers. The bottom tier will be the chocolate tier and incorporate the dacquoise component, since that will all provide a good strong structural base. We are doing an homage to the Frango mint, that classic Chicago chocolate that was originally produced at the Marshall Field's department store downtown. We're going to make a deep rich chocolate cake, which will be soaked in fresh-mint simple syrup. The dacquoise will be cocoa based with ground almonds for structure, and will be sandwiched between two layers of a bittersweet chocolate mint ganache, and the whole tier will be enrobed in a mint buttercream. The second tier is an homage to Margie's Candies, an iconic local ice cream parlor famous for its massive sundaes, especially their banana splits. It will be one layer of vanilla cake and one of banana cake, smeared with a thin layer of caramelized pineapple jam and filled with fresh strawberry mousse. We'll cover it in chocolate ganache and then in sweet cream buttercream that will have chopped Luxardo cherries in it for the maraschino-cherry-on-top element. The final layer will be a nod to our own neighborhood, pulling from the traditional flavors that make up classical Jewish baking. The cake will be a walnut cake with hints of cinnamon, and we will do a soaking syrup infused with a little bit of sweet sherry. A thin layer of the thick poppy seed filling we use in our rugelach and hamantaschen, and then a layer of honey-roasted whole apricots and vanilla pastry cream. This will get covered in vanilla buttercream.

But among those 150 people, Dunbar stressed that there are hierarchical "layers of friendship" determined by how much time you spend with the person. It's kind of like a wedding cake where the topmost layer consist of only one or two people—say, a spouse and best friend—with whom you are most intimate and interact daily. The next layer can accommodate at most four people for whom you have great affinity, affection, and concern. Friendships at this level require weekly attention to maintain. Out from there, the tiers contain more casual friends who you see less often and thus, your ties are more tenuous. Without consistent contact, they easily fall into the realm of acquaintance. At this point, you are friendly but not really friends, because you've lost touch with who they are, which is always evolving. You could easily have a beer with them, but you wouldn't miss them terribly, or even notice right way, if they moved out of town. Nor would they miss you. An exception might be friends with whom you feel like you can pick up right where you left or even though you haven't talked to them for ages. According to Dunbar, these are usually friendships forged through extensive and deep listening at some point in your life, usually during an emotionally wrought time, like during college or early adulthood, or maybe during a personal crisis like an illness or divorce. It's almost as if you have banked a lot of listening that you can draw on later to help you understand and relate to that person even after significant time apart. Put another way, having listened well and often to someone in the past makes it easier to get back on the same wavelength when you get out of sync, perhaps due to physical separation or following a time of emotional distance caused by an argument.

The first Monday's cupcakes had been elderflower, two days later and three tiers in honey and walnut, the day after that and toffee apple, the next cake- coffee and walnut, then banoffee, then chocolate and maple.

Time to cut the cake, newlyweds." Caroline ushers us over to the sweet little two-tier cake, round and covered in white fondant with what appear to be traditional henna tattoo patterns drawn on it in pale gold. We take the mother-of-pearl-handled knife, apparently the one Caroline and Carl used at their wedding, and, his hand on mine, cut a small slice. We feed each other a generous bite, marveling at the tender almond cake with the poached apricots and white chocolate mousse, light-as-air buttercream scented with vanilla and orange blossom water.

Welcome to the first dinner of this academic year, we shall start as we always do by saying the witches’ creed,' Miss Moffat said. As she began to speak, the other witches joined in: 'Witches old and witches young owls and bats and black cats too. Come together in this castle to bring out the best in you. With perfect love and perfect trust we learn the spells and witches' rules. Acting for the good of all now let’s eat in this great hall.' Charlotte looked at Stef, and they exchanged awkward glances because everyone else around them seemed to know the words to the creed, including Gerty and even Alice, although she only joined in on the last few sentences. Charlotte knew that she'd need to learn it for next time so that she didn't stand out and reminded herself to ask Gerty to teach it to her and Stef later. As soon as the witch’s creed had finished the bats flew into the room carrying bowls of broth and baskets of bread rolls. They went to the teacher's table first before they brought in food for the girls. Charlotte watched, and she was incredibly impressed as two bats quickly but precisely placed the bowl of orangey red broth down in front of her. On seeing Stef begin to eat and Gerty grab a roll out of the basket in front of them, she also took a roll and then placed her spoon into her broth. Picking up the silver goblet in front of her, she saw that it was now full of cranberry juice, even though she was sure it had been empty when she'd first sat down. The main course was a selection of steamed meats, and freshly cooked vegetables and dessert was an array of fruits and mini cakes that the bats brought in on three-tiered stands. The food was so delicious that even Alice hadn't complained once, although when Charlotte thought about it, she realized that Alice hadn't said anything since she'd sat down. When everyone had finished eating Molly stood up and said 'luculentam' as she waved her wand. All the dirty dishes, goblets and cutlery immediately vanished, and the tables were perfectly tidy. 'I so need to learn that spell,' Stef said, and Charlotte and Gerty nodded in agreement. 'Now that dinner is over it is your free time to do as you wish, may you use it wisely. I request the new students to stay behind, and Molly will give you a tour of the Academy. As for the rest of you, you're now free to leave,' Miss Moffat said. She got onto the broomstick that was floating behind her chair and led the rest of the teachers and older students out of the room. Charlotte watched as the room became quieter. Then she followed the others over to where Molly was standing in front of the platform, her blonde-hair now tied into bunches. 'I don't see why I need a tour, I know where my room is, and the meeting hall is easy to find. Surely servants should be on call to show me the remaining rooms as and when I need to see them,' Alice said, breaking her short bout of silence. 'This castle is huge, and I'm excited to see more of it,' Charlotte whispered to Gerty.

The cake is pretty simple; they didn't want anything too fancy. Two tiers. The bottom is the Frango mint tier from the cake contest, but the top is a new one. An almond cake with a whipped honey caramel filling and a layer of thinly sliced spiced poached pears, with vanilla buttercream. The whole cake will get a smooth white fondant coating, and then a detailed lace pattern hand-piped with white royal icing. They've opted out of toppers, so I've made some simple wildflowers out of gum paste, colored with the powdered food colors to look incredibly real.