In­flu­ence of au­tumn on five-tier cake

Belfast Telegraph - - NEWS | ROYAL WEDDING - BY LAURA ELSTON, PA

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.

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