It's the year 2011. Let's do some cake blogging.
On June 13, 2010, I promised I would put up a translation of the Russian-language news video. What's more, I promised I would do in under 24 hours. Welp, it's been eight and a half months, might as well post a translation now.
Here's the gist. The story starts talking about the history of the cake. Some king spilled sugar onto some bread (which was on a rotisserie for some reason?). That...that's not a very good history, guys. Whatever. It's traditionally a wedding cake, and this one is over 50 kilograms. It took over five hours of constant turning and batter-pouring to make. It's got cognac in it for flavoring. 1200 eggs went into the batter. It's 12 cm larger than their last cake, although it's not specified if that means radius, diameter, or axial length.
Next order of business: on May 27, 2008, I promised further developments on the antique cake machine thing. Well, here's what I remember. It works in a standard kitchen oven, with the door open and the broiler on. The set is cast-iron, with two stands and a spit with hand crank. One of the stands goes in the oven, and the other goes with the batter. Rest the spit on the not-in-the-oven stand. Put some batter on the spit, put the spit on the stand in the oven, and start turning. Move spit back to the other stand, repeat process. It's very messy, and I bet the open oven with broiler on is miserable.
BAM! I GET THINGS DONE! ...Kind of.