It is highly unlikely any 18th century banquet in Dresden's Schloss Pillnitz would have been graced by a cake that came close to matching the Baroque grandeur of the location, certainly no cake that would have had a richness, plenitude or vitality to match; cake as it existed in the 1700s being a much flatter, breadier, monotone, delight, one which we today would barely recognise as cake, but which then was understood as cake, the whole cake and nothing but cake. Then additions were made to
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