All About Coffee Ground

Is there such a thing as truly useless refuse? I would think not, particularly in light of the wealth of information on how to reuse things of little value. Things that most people undervalue, for example, glass, lumber, wood pulp, paper, used rubber tires, and in the scope of this article. I guess it truly is a case of one man’s trash is another man’s treasure. As it turns out, this treasure, in this case, used coffee grounds, can be put to more than one use, in fact, I can list 15 uses right now.

1. Insect control
Insect control – There is currently an online meme going around that spraying used coffee grounds on your plants and skin will repel mosquitoes, particularly ones that carry Zika Virus. There is in fact no scientific literature to demonstrate this, although there is some evidence research-wise that spraying coffee and used coffee grounds on mosquito breeding sites inhibited the embryogenesis of mosquito larvae, and thus significantly reduced the number of mosquito larvae that successfully matured into adults.

2. Fertilizer
For plants that like acidic soil, such as hydrangeas, rhododendrons, camellias, roses, blueberries, magnolia trees, etc. Used coffee ground can serve as a source of excellent fertilizer. Some flowers will even change colors depending on the pH level of the surrounding soil, so put the blue in your hydrangea bloom, with used coffee grounds!

3. Carrots and radish growth
Carrots and radishes work great with used coffee grounds. Sprinkling the latter onto the former before planting will help the little seedlings grow faster and provide an extra boost when they are just germinating, you are sure to reap bigger produce as a result. A literal example of reaping what you sow!

4. Growing your own mushrooms
Do you like to eat mushrooms? They can be quite the delicacy. Certain types of mushrooms are amenable to being grown in containers filled with used coffee grounds. For example, the pearl oyster mushrooms. Grow your own ‘shrooms today and become a spore farmer!

5. Clean your fireplace
Clean your fireplace. Adding some damp coffee grounds to your fireplace will enable you to sweep all the ash away without creating a billowing cloud of dust.

6. Deodorize your fridge
Does your fridge smell like a garbage dump? Use it to keep it smelling fresh and pristine. Works even better than baking soda.

7. Pet anti-flea bath
Add some coffee grounds to your dog or cat’s shampoo to deliver a flea repellent flea bath.

8. Strip hair buildup
Adding some to your shampoo or conditioner can strip oil and other buildup from your hair.

9. Remove eye bags
It can help you in other ways in the mornings too. In this case they can be used to reduce the dark circles under your eyes.

10. “Salting” the street
Caught in a snow storm? Reduce your chances of getting snowed in by using coffee grounds to “salt” the roads and sidewalks. Used coffee grounds make for great gravel and the acidic content helps to burns through the ice faster.

11. Make garbage disposal cleaners
Did you know you can make garbage disposal cleaners using it? You can make them using just the coffee grounds, epsom salt, baking soda, a little vinegar, and maybe a little vanilla.

12. Unclogging your drain
It can also be used to unclog your drain. All that’s needed is boiling water, a little dish soap, and the used coffee grounds. Just 3 drops of dish soap, a pot of boiling water, and the grounds will cleanse the drain of grease and clogs.

13. Get rid of odors
It can be used to get rid of odors after chopping up foul smelling things. Just rub them on your hands and wash afterwards. The grounds will neutralize the odor.

14. Pan cleaning
Do you have caked-on dirt on your pans? If so, some coffee grounds sprinkled on a rag will remove them easily, just don’t use it on ceramic dishes and other types that stain easily.

15. Air freshener creation
l Have you ever wanted an air freshener that smells like coffee beans? Just double up a pair of lady’s stockings with some used coffee ground inside of it and tie off, and voila! A coffee air freshener, who knew innovation could be so easy?

Facts About Rice In Clay Pots

There are several advantages of cooking rice in a clay pot. If you have tried it, you must already be aware of most of these. For instance, rice cooks soft, fluffy and each grain separate from one another in a clay pot – without using any oils or additives. On the other hand, while cooking rice in conventional pots, they mostly turn out to be mushy and taste quite bland. But the important thing is – what happens to the carbohydrates? Let’s find out…

Types of Carbohydrates in Rice

Rice contains simple and complex carbohydrates. The body needs a balance of both for optimal management of insulin – a naturally produced hormone that controls sugar levels in the blood. Simple carbs break quickly and release glucose, but complex carbs burn and release energy slowly.

Rice Cooked in Conventional Cookware

Complex carbs, the slow-burning kind- are also delicate and subject to damage with harsh heat. The problem with metals and ceramic cookware is that they give out harsh near-infrared heat. It is evident from the fact that touching a hot metal/ceramic pot burns your fingers. It does something similar to the delicate complex carbs. As a result, the cooked rice is left with only simple carbs and starch. When you keep eating such depleted grains regularly, the body rushes to produce insulin to break down simple carbs into energy. There is a constant high demand for insulin coupled with a deficiency of complex carbs – the body finally fails to produce enough insulin. The excessive glucose in the blood causes Type 2 diabetes.

Also, rice cooked in metals and ceramics become toxic from what leaches from these cookware – they weaken your immune system.

Rice Cooked in a Pure Clay Pot

When you cook rice in pure clay pots, it not only cooks fluffy and better tasting, the nutrients are saved as well. Thanks to food-friendly far-infrared heat from pure-clay, the simple carbs, and the more delicate complex carbs stay intact. A balanced proportion of these two keeps body functions healthy and its ability to produce insulin slowly improves again!

When you keep providing your body a balanced diet, the insulin levels are well-managed once again and THIS HEALS DIABETES! – It may sound unbelievable but it’s true, based on real-life experiences of people. When you switch to clay cookware permanently, you start feeling healthier with high energy levels (thanks to complex carbs) and better immunity (because no more metal toxins)!

It’s never too late to make a change for your family’s health!

Tips To Make Butter

The basic design consists of a base that house the motor bowl that fits around the shaft and disks that perform the desired tasks. Most all modern units have safety features built-in to make sure all the attachments are in the proper alignment. Although most of today’s food processors are powered by electric and some still function by manually operating the cutting blades.

Food processors are an appliance that can perform many functions and take the drudgery out of the preparation process. They can also be one of the most expensive additions to your countertop appliances. Consider your counter-space and ease of cleaning when searching for the right model for your cooking and preparation needs.

If you already have one and haven’t used it for a while, try making your own butter and buttermilk.

Here is a way you can make your own butter in roughly two minutes.

Step 1

Warm one pint of heavy cream and a 1/4 tsp of salt to room temperature.

Step 2

Prepare the food processor and wash and dry the bowl and blades before you begin.

Step 3

Place the heavy cream in the bowl of the processor. Now is the time to add ingredients if you want your butter fancy such as garlic, parsley or spices to suit your taste.

Warning: Do not overfill your bowl or it will spill out during churning.

Step 4

Turn the processor to churn the heavy cream at low-speed. Watch the cream solids separate and congeal to butter. It should take no longer than two or three minutes. the cream will go through stages usually indicated by changes in the sound coming from the food processor bowl. First it turns very creamy and looks like ice-cream. The churning noise will become rougher and cream will abruptly turn solid when the butter separates from the buttermilk. Stop the processor and if it taste like butter, you’re done. If it still tastes like cream run it another one to two minutes.

Step 5

Drain the buttermilk, the liquid that remains after the butter congeals is fresh buttermilk that may be used in many recipes that calls for it.

Step 6

Squeeze any remaining buttermilk from the butter. Wash hands thoroughly. Fold a large piece of cheese cloth in half and place the butter in the middle and fold sides up into a bag. While holding the closed end of the bag with one hand, knead and squeeze the butter to force out any remaining buttermilk. This step is very important. If you don’t remove as much of the buttermilk as you can the butter may turn rancid in a day or two.

Step 7

Place the butter into a container, a bowl or square mold will do. Press it down with a large spoon or spatula. This may cause more liquid to come out of the butter. Drain the liquid before storing.

Step 8

Cool in the refrigerator. The butter will be immediately ready to use, but with dairy products it must be refrigerated when not in use.

Ideas For Leftovers Food

Most recipes are geared to servings for 6 or so, and for those who have less than that, or have picky kids, leftovers are an issue. What do you do with the leftovers? Persnickety won’t eat them. Make it into something that you like, something you can recycle! The Persnicketys of the world do not like leftovers. They must be disguised, and the best way is to plan your menu.

-Don’t have stew the first night of the week, have tacos. The next day it could become taco soup with leftover corn, canned tomato, chopped onions. Cooked shrimp becomes shrimp scampi the next night, and if that does not do it, make a shrimp stew with cream of potato and cream of shrimp, along with some half and half, garlic, and red pepper.

-Leftover corn, green beans, noodles, squash? Vegetable soup. Keep some chicken stock around, and stock your kitchen with basics like cream of mushroom and chopped or diced tomato. The noodles can become soup with carrots and celery or another noodle salad with your excess meat leftovers. The raw carrots become sauted carrots and later boiled carrots and then salad. The roasted vegetables can be lunch the next day!

-If you prepare twice the amount of noodles or veggies, you can make soup or pasta later in the week. Extra rice? make pudding, breads, meatballs. Anticipate barbecue and sandwiches out of pot roast.

-Make sure you store leftovers well. Glass is best-nothing leaks into your food and you can see through it. Use sandwich bags and freezer bags! Label and date, always, or you end up with frozen lumps of mystery. Take the challenge to eat leftovers at least once a week.

-Do you pack a lunch for yourself, the spouse, or the kids? Turn dinner into lunch. Its a way to eat healthy all week, and eat well. Cheese crackers be gone! Sour cream, salsa, and shredded cheese can solve, hide, or transform many leftovers.

-Make vegetable soup or stew from those vegetables that were a side dish. Keep your vegetable scraps! A very easy and simple way is to puree with broth or half and half. Voila! Add croutons or shredded cheese and you have an instant meal. Another way to use those scraps it to add to a freezer bag, and keep adding. When the bag is full, dump it in a pot. Instant soup, just add broth and diced tomato. Alternatively, you can boil in broth and strain for vegetable stock.

-Stale bread becomes french toast, croutons, stuffing, or bread to dip in a herbed olive oil.

-You can always add those scraps to lettuce and make a salad with your favorite dressing.

Everything has a solution and can become something new-it just takes a little thought and organization.

Tips To Make Yogurt At Home

How to make yogurt at home? But not just any yogurt, how to make delicious, thick and creamy yogurt right in your kitchen? This question can tempt your taste buds any time but the process of making it might seem daunting, a lot of times. Some of the common problems are yogurt turning out watery, runny or too sour or yogurt not setting at all! This makes most people turn to the store-bought yogurt which tastes good for sure, but with consequences.

The Additives in Store Bought Yogurt

The store-bought yogurt gets its taste and texture from a number of additives and artificial sugars which may be good to the taste but are a lot less nutritious and even bad for health sometimes. The commonly used additives for thickening are gelatin (glue made from animal bones), pectin (a bio-polymer acid, lab-made ingredient), powdered milk etc. And it is usually loaded with unhealthy sugars and artificial sweeteners that can make things really bad for people who have type 2 diabetes. While real and all-natural yogurt is actually supposed to help with many health issues, this one with the additives does just the opposite.

So, if one wants to take advantage of all the essential nutrients the yogurt can offer, it’s important that it is made at home using the natural method, which is actually quite simple if you know this secret:

The Natural Method of Making Yogurt at Home

The secret to making the thickest and creamy yogurt is making it at home in a pure clay pot! Pure-clay pots are made from the highest quality natural clay (primary clay) that has no contaminants and is made by hands without using ANY additives. These pots are Non-toxic – will make sure nothing leaches into your yogurt and contaminate it, and semi-porous – allow excess water to evaporate making the yogurt thick and creamy, naturally and WITHOUT any additives.

Once you have the pot, the rest is easy:

  1. Heat the milk to just before boiling point (till small bubbles form on the surface). Turn stove off, and open lid and let it cool down for 30 mins or so, till you can put your little finger and hold it there for 5 secs. Now the milk is ready for the culture.
  2. Add yogurt culture.
  3. Set in the oven with the lid on and oven light on.
  4. Let it incubate for 6-8 hours and the yogurt is ready.

The whole process takes less than 10 minutes hands-on time and the yogurt left in the pot gets thicker and creamier within few hours after fermenting. Also, no additives or sugars are needed and there is no nutritional loss (because the heat from the walls of the pot is gentle on the food’s nutritional cells).

Pasta For Your Diet

Pasta is one of the best-loved comfort foods in the world. It is just as versatile as it is inexpensive and it can be served with a number of different sauces. Sadly, this is a simple carbohydrate meaning that your body breaks it down and burns it fast. As such, it is gotten a negative reputation among the weight loss community. Following, however, are several incredible reasons why this delicious dish should be made a regular part of your diet.

For busy people, this is one of the most portable foods out there. For instance, if you regularly pack your lunch for work, you can easily store this in a coverage dish and rewarm it at lunch time. This will provide a hearty, filling meal that will give you lots of energy and at a nominal cost. Bringing leftover pasta to work is infinitely cheaper than paying to have someone in a local deli make your lunch for you.

Another major benefit that you can gain from this food is the ability to make vegetables tasty. For instance, if you have a hard time getting your youngsters to eat lots of produce, this is a great way to sneak a colorful range of nutrient-dense veggies into your child’s meals. Your child will hardly know that you have diced up peppers, zucchini, tomatoes and olives into this dish.

There is no way to overstate the fact that pasta is incredibly cheap. That is why it is a regular staple in many households. Moreover, one small box can go a very long way. For families that are constantly trying to eke it out, this is the perfect food for ensuring that everyone can sate themselves at dinnertime, every time.

Bodybuilders load up on this carb with good reason. It quickly breaks down to a lot of usable energy. Whether you are currently working in the gym to build up your mass or simply need more fuel to get you through the day, start munching on this simple food at lunch time and you will find that you have more stamina and better focus for hours on end.

People should know that they don’t always have to cook this dish at home in order to recognize its many impressive benefits. You can enjoy how easy, portable, delicious and filling pasta is by simply taking your family out to a restaurant that serves Italian food. Best of all, you can take any leftovers that you have to lunch with you the next day, so that you can enjoy the succulent and perfectly blended flavors of this popular cuisine all over again.

We have a lot of tasty and healthy meals that you can add in your regular meal plan and stay healthy at the same time.

All About World Pasta Day

I just can’t believe it!

A “World Pasta Day” actually exists!

A day when the entire world has reason to rejoice.

You can probably already tell that I like pasta. In fact, I’ve never met a pasta I didn’t enjoy.

Whether it’s served with tomato sauce that’s simmered for hours, or a sauce that’s thrown together in a matter of minutes, it matters not to me.

Even if it’s topped with pesto or just garlic butter, the meal is special and deserving of respect.

Yes, pasta is a dish to be enjoyed under any and all circumstances.

Can you remember the best pasta meal you’ve ever had?

I recall a meal in Toronto on Yonge Street in the 1970’s. My client and I were walking down the street looking for a place to eat when we smelled the delicious odors wafting from an open doorway. We had no choice but to follow the invitation of smells and partake of the best they had to offer. Their chef used a generous amount of garlic and with the salad, bread, butter and olive oil we consumed our fill, and created memories that resist fading.

During my formative years I enjoyed the occasional can of spaghetti at room temperature. Yes, right out of the can, and now so many years later I do it less often, but I still consider it a good dish when I’m on the run.

In these modern days there are all kinds of spaghetti using different flour from various grains. For those who are allergic to wheat there is always the rice alternative.

Of course, all pasta is not spaghetti. There’s a seemingly infinite variety of thicknesses and sizes.

There’s macaroni, lasagna, and other popular configurations used in various dishes.

During warm weather we enjoy pasta salad, and it’s easy to make.

Yes, most pasta dishes can be made quickly and salad must be near the top of the list with a few chopped vegetables and a store-bought dressing. The dish can be cooked and assembled in under 20 minutes.

A friend of mine was invited to someone’s home for dinner where spaghetti was served with canned vegetable soup dumped on top. It was an unusual meal, but one that worked for that family.

The pasta historians tell us that it was invented by the Sicilians in the 12th century. I wonder if they ever considered how popular their invention would become.

It was considered a simple dish by them, but now with the invention of various sauces its complexity can be high for those with discriminating tastes. I confess an inability to discern between a good sauce that takes hours of careful preparation and a mediocre one that’s thrown together. I’ve eaten in some of the world’s best restaurants, but am unable to adequately distinguish the value of their efforts. It’s not that I don’t appreciate a good sauce, it’s just that they all taste good to me, and many of my friends.

So, on this special day, the 25th of October, you can put aside any requirements for dieting purposes and enjoy a good helping of pasta-one that will fill your tummy and release endorphins to make the experience memorable.

Easy Crock Pot Pasta Recipes

Pasta is a favorite dish worldwide, so if you’re a cooking beginner, knowing how to cook pasta is a must. There are endless options when it comes to cooking pasta dishes. You can choose from a variety of noodles, sauces, meats, veggies and even herbs and spices to make your own. But if you’re just a beginner, you can try these crock pot pasta recipes to help you get started with your cooking journey – everyone will surely approve!

Easy Crock Pot Spaghetti and Meatballs Soup

What you need:

  • 4 cups beef broth
  • 3 cups water
  • 3 cups spaghetti sauce
  • 2 1/2 cups frozen meatballs
  • 1 cup angel hair pasta, broken into 1-inch pieces
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon dried basil

Mix together beef broth, water, spaghetti sauce, frozen meatballs, parmesan cheese and basil in a slow cooker. Stir, cover and cook for 6 to 8 hours on low. When ready, stir in angel hair pasta and cook for 20 minutes on high.

Amazing Cheesy Bacon Macaroni

What you need:

  • 10 slices bacon, cooked and crumbled
  • 2 eggs, lightly beaten
  • 3 cups fusilli pasta
  • 2 cups shredded smoked cheddar cheese
  • 2 cups shredded mozzarella cheese
  • 1 1/2 cups evaporated milk
  • 1 1/2 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Worcestershire sauce

Combine eggs, fusilli pasta, cheddar cheese, mozzarella cheese, evaporated milk and whole milk in a slow cooker. Season with salt, pepper and Worcestershire sauce then top with crumbled bacon. Stir to combine ingredients well. Cover and cook for 1 1/2 hours, stirring occasionally. When ready, lower heat and cook for 30 minutes more or until pasta is tender.

Chicken Pasta With A Kick

What you need:

  • 1/2 kilogram boneless and skinless chicken breast, cut into bite sized pieces
  • 2 1/2 cups chicken broth
  • 1 1/4 cups linguine pasta
  • 1 cup tomato sauce
  • 1/4 cup hot sauce
  • 1/4 cup brown sugar
  • 1/4 cup heavy cream
  • 1 tablespoon cornstarch dissolved in 1 tablespoon water
  • 1/4 teaspoon red pepper flakes

Place chicken in a crock pot. In a bowl, whisk together chicken broth, tomato sauce, hot sauce, brown sugar, red pepper flakes and dissolved cornstarch. Pour mixture over chicken. Cover and cook for 3 to 4 hours on high. When done, stir in pasta and heavy cream. Cook for 45 minutes more or until pasta is tender. Stir before serving.

Learn these delicious crock pot pasta recipes and you’ll be a cooking pro in no time!

Simply Pasta Recipes

Like any other dish, you can make pasta into a more nutritious and more delicious meal choice if you’re trying to lose weight or simply starting a healthier lifestyle. It’s the ingredients you use that matter. Be sure to use fresh vegetables and seasonings that are guilt-free!

Here are2 healthy pasta recipes you can definitely try:

Veggie Roast Healthy Pasta

What you need:

  • 1 kilogram pasta, freshly cooked
  • 2 eggplants, cubed (skin on)
  • 2 carrots, sliced into thin matchsticks
  • 1 zucchini, sliced into thin matchsticks
  • 1/2 large onion, sliced
  • 3 cloves garlic, minced
  • 2 cups baby tomatoes, halved
  • 3 tablespoons balsamic vinegar
  • 2 1/2 tablespoons chopped fresh thyme leaves
  • 2 tablespoons lemon juice
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • Salt and ground black pepper to taste

Mix together eggplant, carrots, zucchini, onion, tomatoes and salt in a bowl. Place on a baking sheets and bake in a pre-heated oven (425F) for 20 minutes. When ready, add the garlic, thyme and lemon juice. Stir and bake for 15 more minutes. Place cooked pasta and roasted veggies in a pot and add the balsamic vinegar and red pepper flakes. Season with salt and pepper. Mix well before serving.Hearty Peanut Spaghetti Squash

What you need:

  • 2 spaghetti squash, peeled, seeded and sliced into halves widthwise
  • 2 cloves garlic, minced
  • 2-inch piece ginger root, finely chopped
  • 1 lime, juiced
  • 2 cups diced sweet potato
  • 2 cups water
  • 3/4 cup peanut butter
  • 1/2 cup cilantro
  • 1/2 dry roasted peanuts
  • 3 tablespoons soy sauce
  • Sriracha
  • Salt

Arrange squash in a rimmed baking sheet and sprinkle with salt. Let sit for 15 to 20 minutes. When ready, wipe away salt and bake in a pre-heated oven (400F) for 30 minutes. Allow to cool for 15to 20 minutes before peeling and separating the strands to create “spaghetti noodles”. To prepare the peanut sauce, bring the sweet potato to a boil using 2 cups water in a saucepan over medium-high heat. Lower the heat and cook until sweet potato is tender, about 5 minutes. When ready, add the peanut butter, cilantro, peanuts, soy sauce and as much or as little sriracha you desire. Stir to combine ingredients well and continue cooking for 2 to 3 minutes more. Remove from heat then transfer the mixture to blender. Puree until smooth. Place spaghetti squash on a serving plate and top with peanut sauce.Looking for healthy pasta recipes? Look no further – try these delicious ones!

All About Wedding Cake

The wedding cake has always been important to the marriage celebration. In ancient Roman times, bread was broken above the head of the bride, signifying good luck for the couple. As time passed, different foods replaced bread and were stacked, the happy couple expected to lean over it and kiss before dismantling and serving. The contents evolved into buns and small cakes or pastries, sometimes even meat pies which were eaten as part of the meal. But the symbolism has pretty much remained the same, that of fertility and good fortune, as the newlyweds ceremoniously cut the cake and share with each other prior to their guests.

Contemporary cakes are often not even edible but merely disguised cardboard or styrofoam, elaborately decorated, then whisked away to the kitchen where a simple sheet cake is cut and served to the unsuspecting guests. Traditionally the top layer, often called the groom’s cake, is saved and consumed at a later date, or may be separate entirely. At some weddings, the cake consists of tiered cupcakes for easy serving, or displayed on an elaborate “sweet table” of desserts where the guests can help themselves.

During the Victorian age in Britain (1800s) the royals and elite class took the wedding cake to a new high (literally) with sweet cake and white icing as a status symbol of the bride and groom, exemplified by the lavish display served at the 1871 wedding of Queen Victoria’s daughter Princess Louise, which took three months to complete. One has to wonder how well it held up literally during all that time and was it still edible. Apparently so, as pieces of the original were auctioned off years later. One buyer described the texture as “firm,” an understatement to be sure. Although most royals favor a lavish but somewhat traditional cake, elaborate reproductions of palaces and historical landmarks have been prominently featured at some elite children’s weddings.

No longer the traditional white cake or fruitcake (favored by Brits) the contemporary cakes have evolved into spectacles of artistry, with unique themes, sculptures, photos and even replicas of the bride and groom themselves. They may be carrot cake, chocolate or cheesecake, with colorful icing and decorations of any flavor, and frequently come with a price tag far surpassing the bridal gown. Specially trained pastry chefs compete on Food Network and have their own businesses which create wedding cakes exclusively.

Possibly, the most famous wedding cake in history belongs to the character Miss Havisham in Charles Dickens’ legendary novel Great Expectations. The jilted spinster, left at the altar, spends the rest of her life in her bedroom wearing her wedding dress, the rotting wedding cake on display, covered with cobwebs. Although not so dramatic, here are some famous modern-day cakes that deserve mention:

Actress Grace Kelly’s celebrated marriage to Prince Rainier III of Monaco featured a six-tiered wedding cake at their reception in 1956, and depicted a three-dimensional replica of Monaco’s Pink Palace, her soon-to-be new home.

When a radiant Elizabeth Taylor carved into a five-tiered white cake at her lavish first wedding to hotel heir Nicky Hilton in 1950, it was topped with traditional wedding bells, created by the pastry chef at the chichi Bel-Air Country Club in California. Imagine the lucky bakers who were commissioned by Elizabeth Taylor and Zsa Zsa Gabor. Although the cakes got smaller and smaller with each subsequent marriage, they still had a terrific repeat business from each of the two actresses.

At the 1947 royal wedding of Princess Elizabeth, soon to become Queen of England, the 500-pound fruitcake (a traditional British favorite) stood 9 feet tall. It required 660 eggs, 300 pounds of dried nuts and fruits, and three-and-a-half gallons of Navy rum. (And some of us complain when we receive a measly two-pound fruitcake at Christmas.)

Prince Charles and Diana’s five-foot tall cake was adorned with marzipan Windsor coats of arms and was so vital to the royal celebration that a duplicate copy was made, in case of an accident. (Kind of like “an heir and a spare.”)

When Kennedy daughter Eunice married Sargent Shriver, she had to stand on a step ladder to cut the cake, it was so tall (which brings new meaning to the phrase “standing up for a wedding”).

Elvis Presley married Priscilla in 1967, where the wedding featured a large yellow cake, which came with a price tag of $22,000, a staggering amount in 1967. Created by the pastry chef at the Aladdin Hotel in Las Vegas, he proudly proclaimed the layers of his masterpiece were filled with apricot marmalade and liqueur-flavored Bavarian cream, then glazed with fondant icing, topped off with marzipan roses. Fit for a king.

Donald Trump and Melania’s cake cost $50,000 and could not be served to the guests because of the amount of wiring used to keep it intact. Reportedly the cake was a stunning seven-tier work of art, weighing in at over 200 pounds and consisted of yellow sponge cake flavored with orange zest, soaked in Grand Marnier, filled with butter cream, and adorned with 2,000 individually constructed flowers spun from sugar. (Author’s note: I don’t know about anyone else, but it sounds so delicious that I would have gladly picked out the wires and devoured it.)

No question, the simple wedding cake has evolved into an art form, where creativity and ingenuity know no bounds. If you can dream it up, and absorb the cost, you will find a willing and talented baker to create it. In the words of a famous French royal, “Let them eat cake.” Indeed.