"We haven't had kransekake
for a while," Aaron said
when I asked him what
sort of birthday cake he wanted
for his Sweet 16th.
And so it was:
with equal parts
powdered sugar
and ground almonds
bound together by egg whites.
In fact,
the whole house
smelled sweet
as I baked six pans
of graduated rings
- three at a time -
and later drizzled them
with icing to form
Norway's celebrated cake
which is wrapped in plastic
to "age" and gain
its characteristic chewiness.
Numeric candles,
Swedish fish,
gobstoppers
and a
miniature Jeep
garnished
the macaroon
wreath cake
for a moment.
it was gone.
All but the
Sweet 16!
