Influence of autumn on five-tier cake
PRINCESS Eugenie’s elaborate wedding cake was a towering creation, decorated in autumnal orange leaves and dark green ivy sugar work.
The five-tier centrepiece (below), made of layers of red velvet and chocolate, was covered in white icing featuring the bride groom’s initials E and J in monograms at the base and crafted by London cake designer Sophie Cabot.
Buckingham Palace said it was inspired by colours of autumn.
Eugenie and new husband Jack Brooksbank cut the cake, mounted on a golden stand, during their afternoon reception at Windsor Castle.
It contained up to 400 eggs, at least 53 packs of unsalted butter, 15kg of organic self-raising flour, and 20kg of sugar.
Other ingredients include vanilla essence, vanilla bean paste and red food colouring to give the cake its distinctive hue.