Princess shows she can cut it

IT IS a traditional wedding tableau – the bride and groom stand poised to cut the cake.

But Eugenie chose a subtle update on a classic design, a five-tier red velvet and chocolate cake ‘inspired by the colours of autumn’. The towering creation, made by London-based cake designer Sophie Cabot, is covered in ivy, apparently to reflect the newlyweds’ home, Ivy Cottage, at Kensington Palace.

It consists of three tiers of red velvet and two of chocolate sponge cake covered with buttercream and white icing, and was mounted on a golden stand in St George’s Hall at Windsor Castle.

It contained up to 400 eggs, at least 53 packs of unsalted butter, 15 kilograms of organic self-raising flour and 20 kilos of sugar.

Baker Sophie came to the attention of the couple through the Duke of York’s Pitch@Palace programme. After meeting the couple several times to finalise the design, she began working on the cake in July and started baking on Wednesday in Buckingham Palace’s kitchens to ensure it was ready on time.