The red velvet and chocolate cake has been inspired by the rich colours of autumn.
Orange, green and other rustic tones are spread throughout the tiers in leaves and dark green ivy sugar work.
The base tier is covered in white icing and features the bride and groom's initials E and J in golden monograms.
Three of the tiers are red velvet and the other two are chocoalate sponge cake.
The cake is mounted on a gold stand.
Sophie Cabot, who is based in Fulham in West London, has been creating detailed sugar flowers and foliage in the last few months to decorate the five tiers of the cake.
Ms Cabot, 33, said: “With such a big cake, you need to start well in advance - especially with all the sugar work, so it was important to get going quite early.
“There are a lot of eggs involved and a lot of butter obviously, just for the sheer a number of people who hope to have a piece of cake.
“It’s a lot of ingredients, it’s a huge scale, it’s a bit different to me.
“I’m used to baking on a much smaller scale - it’s a challenge.”
The red velvet and chocolate cake contains 400 eggs, 53 packs of unsalted butter, 15kg of self-raising flour and 20kg of sugar.
There will also be vanilla essence, vanilla bean paste and red food colouring.
Ms Cabot was invited by the office of Eugenie’s father, the Duke of York, to meet the couple and discuss their wedding cake in early July, after she made decorated bespoke biscuits to one of Prince Andrew's events.
After meeting several times, she began on the sugar work, creating sugar ivy, acorns, white flowers and maple leaves.
On her first meeting with Princess Eugenie and her fiancé Jack Brooksbank, she brought cake samples with her.
She said: “The couple were very relaxed, very comfortable. I got the feeling the cake was something they were very excited about.
“It was fun meeting as well because I don’t think it’s every day you have a meeting about cake and you get to try cake.”
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