This couple standing molded together are papier mache or perhaps a light rubber material. They are hollow inside with molded and painted clothing and stand 7 ½-inches tall. The features on the couple remind us of illustrations from the 1930s or 1940s. The bride's pie would evolve into the bride's cake. At this point the dessert was no longer in the form of a pie and much sweeter. The cake was traditionally a plum or fruit cake. By the mid-18th century, double icing, which involved covering the cake first with almond icing and then with a white icing, was used for the bride's cake. The upper surface of the cake was used as a platform on which all sorts of scenes and emblems could be mounted. The decoration was often at least partially three-dimensional and colorful. However, since some decorations were made in a variety of substances, sometimes the decoration or even parts of the cake were inedible. These fruit cakes were a sign of fertility and prosperity, which led to their continued popularity. The bride's cake continued to transform into the modern wedding cake. By the early 19th century sugar was becoming easier to obtain. The more refined and whiter sugars were very expensive so only wealthy families could afford to have a pure white frosting. This display would show the wealth and social status of the family. When Queen Victoria used white icing on her cake it gained a new title as "royal" icing. The modern wedding cake as we know it would originate at the 1882 wedding of Prince Leopold, Duke of Albany. His wedding cake was the first to actually be completely edible. Pillars between cake tiers did not begin to appear until about 20 years later. The pillars were very poorly made from broomsticks covered in icing. The tiers represented prosperity 18 SPRING 2020