FIRST EVER TRADITIONAL SWEDISH KRUMKAKE WEDDING CAKE RECIPE

First you need to make a batch of krumkake...

IMPLEMENTS NEEDED:
Krumkake iron  
Krumkake rolly uppy thingy (such as the handle of a round spoon)
Rubber mint molds

1/2 cup sugar
3 eggs well beaten
1/2 cup butter, melted
1/2 cup flour
1 tsp lemon extract.  (Almond can be substituted)

Add sugar to eggs and beat well.  Melt butter and add to mixture. Add
flour and extract.

The tricky part for the wedding cake is to NOT make them the usual cone
shape and to make them the right sizes.  You have to have a cooperative
husband who will find the right size dowel for the bigger krumkake for
the base and be willing to chop off the right length for you.  If you are
really lucky he will stick around and roll the krumkake for you after you have
put just the right amount on the krumkake iron and baked them to that nice
golden brown.  They are REALLY hot at this point so if he is willing to
burn his fingers you don't have too!  (Burn your fingers that is.)  

The second tier needs to be a slightly smaller diameter.  The end of a screwdriver
is just about the right size...I would suggest washing it well before using
it for this purpose...  You never know where those men have had their
tools.

Now, when you have the krumkake made you can start assembling your cake.
I always (all the once I have done it)  start with a good "filler".  A 16
oz can of Bush's baked beans works very well.  Then you need at least 2
extra hands...3 or 4 might even work better.  Center the beans on a nice cake
plate and line up the krumkake around the can like you are making a
fort.  Try not to make derogatory remarks about the abilities of the person
with the helping hands that is trying to hold the krumkake all in place  or
you might be deserted at this point.  
When everything is just right, tie a lacy ribbon around the whole business and
proceed to the next tier.  

Bunch up as many as you need for that second layer and tie them up with another
hunk of the ribbon.

Next comes the garnishment of the homemade cream cheese mints.

1/4 of an 8oz. cream cheese or 2 oz for those who don't do math
1 2/3 cups powdered sugar
1/4 to 3/4 teaspoon of desired flavoring (mint or almond works well)
food coloring - color of choice

Have cream cheese at room temperature.  Gradually work in powdered sugar. Add
flavoring and color as desired.  Knead until pie dough consistency.
Form into small balls, roll in granulated sugar, and press into molds.
Unmold at once onto waxed paper.  Chill until ready to serve.

These mints should be made for every major life event...baptism,
confirmation, graduation, weddings, significant wedding anniversaries
(25th, 40th, 50th, you get the idea!), and all milestone birthday parties when
it becomes a greater possibility that it might be the last party you give
for the honored guest!!!

Good luck and remember..."Howdy Do" can work either coming or going.
It is kind of like "aloha" in that way....