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A spectacular five-tier wedding cake will be the centerpiece of the lunch reception marking the royal wedding of Princess Eugenie and Jack Brooksbank on Friday.
Cake designer Sophie Cabot began making red velvet and chocolate at Buckingham Palace on Wednesday. She revealed that it would contain up to 400 eggs, including at least 53 packets of unsalted butter and 33 lbs. of self-raising organic flour and 44 lbs of sugar.
Approximately 850 guests at the Windsor Castle Luncheon will be treated to three red velvet confections and two chocolate sponge cakes covered with butter cream, white frosting and sugar-themed autumn frosting. .
Vanilla essence, vanilla bean paste and red food color give the cake a distinctive appearance.
Cabot, 33, told reporters that she felt "very honored to have chosen me" after bringing samples of cakes that the royal couple had to try at their first meeting this summer.
"The couple was very relaxed, very comfortable. I had the impression that the cake was something that fascinated them, "she said.
"It was also a fun meeting because I do not think it's every day that you have a reunion on the cake and you can try the cake."
The baker, whose business is based in Fulham, West London, said she was "nervous, but at the same time very excited" of her choice.
"They were very excited about having red velvet. During the tastings, red velvet and chocolate came first. "
"It's a beautiful thing to have at this time of year too – it's a beautiful and rich cake."
"No cake is ever the same and it was extra because of the time of year and they wanted to keep it seasonally – it was a real joy."
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Cabot began creating the cake in July, making detailed sugar flowers and foliage, ranging from ivy and acorns to white flowers and maple leaves, which will decorate the five levels of the cake.
"With such a big cake, you have to start well in advance, especially with sugar work. So it was important to start fast enough, "she said.
Cabot added, "There is a lot of eggs and butter, obviously, just for the considerable number of people who hope to have a piece of cake."
"It's a lot of ingredients, it's huge, it's a little different for me. I'm used to cooking on a smaller scale, it's a challenge, "she added.
Initially, the office of Prince Andrew, Eugenie's father, had invited Cabot to meet the couple and discuss their wedding cake during the summer after providing custom-made cookies at one of Prince's events. @ Palace pitch for budding entrepreneurs.
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