Tricia Nixon's Wedding Cake

haller aronson

The white house Family cookbook

“Hearty, homey family favorites that reflect the regional backgrounds of Presidents.”—Time Magazine “A gastronomical tour through five administrations with some 250 dishes described in detail and a look at U.S. history from the perspective of the presidents’ kitchens.”—Chicago Tribune

white house Family cookbook The

by White House Executive Chef with virginia aronson

·

henry haller

Foreword by alex prud’homme

“An intriguing glimpse of presidential history.”—Publishers Weekly “This elegant and easy-to-follow cookbook . . . includes recipes from official White House events—including the 1976 bicentennial dinner for Queen Elizabeth II. . . . This book should satisfy the curiosity of those not invited to those state dinners.”—People Magazine “It is an entertaining read, a useful kitchen companion, and a reminder of why we should pay attention to the food of the White House, and those who make it.”—Alex Prud’homme ISBN 978-1-950273-36-2

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A publication of the White House Historical Association

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CREATING TRICIA’S WEDDING CAKE

Towering some 7 feet in height, Tricia’s wedding cake was dubbed by the press at the time as “Washington’s newest monument.” The giant Lady Baltimore cake was prepared in six layers of graduated size, with a bottom tier that measured 5 feet in diameter and had to be baked in eight specially designed cake pans. The bottom layer alone could have fed the four hundred reception guests.

The 6-foot-10-inch cake was set on a low table and topped with a pulled sugar gazebo that added almost another foot of height. The gazebo, a miniature version of the one in the White House Rose Garden, replaced the traditional figurines of the bride and groom.

Filled with cherry blossoms, it drew much admiration for the artistic designer, pastry chef Maurice Bonté.

Mr. Bonté was familiar with White House weddings since he had assisted in the preparation of Luci Johnson’s wedding cake. Some three weeks prior to Tricia’s wedding, Chef Bonté began working on the many pulled sugar decorations which would adorn the big cake. The French pastry chef transformed granulated sugar into flowers and shooting stars, lovebirds and wedding rings. On the day before the wedding, Chef Bonté carefully transported his fragile creations by station wagon from his New York apartment to the White House. Maurice Bonté, who eventually opened his own pastry shop in Manhattan (Patisserie Bonté), donated his skilled assistance to the White House weddings for the pure pleasure of contributing to the perfection of a historical event.

Assisted by White House Pastry Chef Heinz Bender, Mr. Bonté and I assembled the grand cake in the high marble foyer of the Entrance Hall. The cake was frosted in advance to maintain moistness, but the final decorations took several hours and were not completed until just hours before the ceremony. The result was one of the most magnificent works of confectionery art that I have ever seen.

Tricia and her new husband used a special cake knife to slice the delicate cake. Four hundred extra slices had been encased in tiny decorative boxes so that each guest could take home a “dream cake” souvenir. Some of the well-known guests to enjoy Tricia’s

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THE WHITE HOUSE FAMILY COOKBOOK

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special wedding cake included Red Skelton, J. Edgar Hoover, Ralph Nader, George Bush, Art Linkletter, and three former White House brides: Luci Johnson Nugent, Lynda Johnson Robb, and Alice Roosevelt Longworth. Asked whether the ceremony brought back any memories, the ever-candid Mrs. Longworth replied, “It didn’t bring back one goddam memory—after sixty-six years it’s a whole new world.”

1.

Preheat oven to 350°F. Grease six 8-inch layer pans; dust with flour.

2. In a large mixing bowl, cream butter with sugar until very light

and smooth.

3. Add milk a little at a time; beat well after each addition.

4. In a clean, dry bowl, beat egg whites until stiff.

TRICIA’S WEDDING CAKE Makes one 6-layer, 8-inch cake or two 3-layer cakes 2

sticks (1 cup) unsalted butter

2

cups sugar

1

cup milk

10 egg whites, at room temperature 4

teaspoons baking powder

4

cups flour, sifted

1

teaspoon almond extract

Royal Icing (page 37)

5. Sift baking powder with flour; add to batter alternately with

stiff egg whites, folding well after each addition. Fold in almond extract.

6. Pour into prepared pans and bake for 25 minutes, or until tooth-

pick inserted in center comes out clean. Turn out and let cake cool completely on wire racks before frosting with Royal Icing.

The frosting will help keep the cake moist and fresh tasting.

THE NIXON FAMILY

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1.

In a large mixing bowl, blend egg whites with lemon juice and corn syrup. Beat with a wire whisk until stiff.

2. Gradually add confectioners’ sugar, beating constantly until

smooth.

3. Use icing at once, or cover with a damp cloth and keep cool to

prevent premature hardening.

ROYAL ICING Makes 4 cups 4

egg whites, at room temperature

2

lemons, juiced

2

teaspoons light corn syrup

7

cups confectioners’ sugar

Perhaps the most famous White House hostess, Dolley Madison was well known for her receptions, which were then referred to as “levées.” She often served hot bouillon laced with sherry and a slice of her own Dolley Madison cake.

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