Another showstopper at the Autumn Royal wedding was Princess Eugenie and Jack Brooksbank’s cake! With a strong autumnal theme running throughout the wedding, it was no surprise that their cake continued this.
The Duchess of York and her now husband Jack decided to have Sophie Cabot create their cake after her involvement with The Duke of York’s Pitch @ Palace programme. They outlined their desire of a red velvet and chocolate cake with gold piping at the base, embossed with the letters E J, whilst being surrounded by hand-painted blackberry bramble and autumn leaves.
It was said to have contained 400 eggs, 53 packs of unsalted butter, 15 kilograms of organic self-raising flour and 20 kilos of sugar… We suppose a big cake means a LOT of ingredients. The pair were aiming for a large enough cake to provide all their guests with a piece of cake to celebrate their union.
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