WASHINGTON -- Tricia Nixon's 350-pound, 7-foot high wedding cake stands or falls on its own merits today.
The proof will be in the cutting.
Three chefs labored into the early morning hours today to put the finishing touches on the 6-layered pound cake flavored with fresh lemon, which was made from a favorite first family recipe.
White House chef Henry Haller obviously still was chafing over the flap that developed last week when the White House issued the recipe for the cake. Food editors across the country challenged the ingredients particularly the use of only egg whites instead of whole eggs.
A New York Times food editor baked the cake and declared the recipe produced "mush." Other food editors, however, declared the recipe worked.
After the uproar, White House cooks surreptitiously tried out the recipe again and declared it produced a perfect cake.
Asked last night how the cake tasted, Haller replied "Delicious naturally I'm getting fat."
An intricate i blown sugar gazebo filled with sugar cherry blossoms topped off the caker It also was decorated with love birds and white sugar roses.
