Front:
SAN FRANCISCO TWIN BICENTENNIAL
SAN FRANCISCO BI CENTENNIAL CAKE
The world's largest, tastiest and most beautiful birthday cake, 35,000 lbs., cost
$100,000. Displayed in Rotunda of The Emporium Downtown.
Thirty feet high, it is decorated with 2,000 lbs. of Royal Icing depicting scenes
from San Francisco's 200-year history. Top-
ped by a five foot phoenix, the City's symbol,
surrounded by 200 electric candles. The rich
fruit cake, pre-wrapped in cello, is extracted
by removing the handsomely decorated panels,
thus leaving decor virtually intact. Recipe in
part: 2,625 lbs. flour, 665 dozen eggs, 2,310
SAN FRANCISCO TWIN
Ibs. sugar, 10,745 lbs. pineapple, 8,925 lbs.
cherries, 4,620 lbs. pecans, and a
220 lb. “pinch of salt".
BICENTENNIAL
1776 1976
Back:
So
850
“A SIGHT AND A TASTE TO REMEMBER”
The giant cake endorsed by the San Francisco Twin
Bicentennial, Inc. was mixed and baked by Thee of
California. Sponsored by The Emporium. Produced by
Centennial Cakes, 681 Market Street under direction
George Molecey. Sugar decoration by Sharon and Steve
Volk of “Creative Cakes by Volk”, Saratoga, Ca. His-
toric research and art direction by Janet Bennett.
Card & display copyright 1975-6 by Centennial Cakes Co., San Francisco, Calif.
