"The crew of this ship was glad to make it to port"
Icing on ships is a serious hazard where cold temperatures (below about -10°C) combined with high wind speed (typically force 8 or above on the Beaufort scale) result in spray blown off the sea freezing immediately on contact with the ship. If not frequently knocked off, the ice can soon build up on the ship's superstructure to a sufficient weight to cause the ship to capsize.
One can measure ships in terms of overall length, length of the waterline, beam (breadth), depth (distance between the crown of the weather deck and the top of the keelson), draft (distance between the highest waterline and the bottom of the ship) and tonnage.
Before mechanisation, merchant ships always used sail, but as long as naval warfare depended on ships closing to ram or to fight hand-to-hand, galleys dominated in marine conflicts because of their maneuverability and speed.
A few ships have used nuclear reactors (like Arktika class icebreaker with 75,000 shaft horsepower), but this is not a separate form of propulsion; the reactor heats steam to drive the turbines.
So when matching an iced fruit cake with an iced chocolate cake, be aware that there may be colour differences to the finished cake.
It is the same when a fruit cake is iced with double layer of white icing, the result could be a lighter coloured cake than the one with the almond icing underneath.
If, after you have completed applying icing to the cake, you see that the cake is not level, use the lowest edge as the fron of the cake.
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