Even the cake atPrincess Eugenie‘s October wedding was fall-themed!
The granddaughter ofQueen Elizabeth, 28,married longtime boyfriendJack Brooksbankin a romantic ceremony on Friday, and shortly after, she shared a photo onthe royal family’s Twitter accountof their incredibly detailed cake from inside the reception at Windsor Castle. The newlyweds will cut it this afternoon.
After creating the detailed sugar flowers and foliage — from ivy and acorns to white flowers and maple leaves — in July, Cabot started baking on Wednesday, a process that required around 400 eggs, at least 53 packs of unsalted butter, 33 lbs. of organic self-rising flour and 44 lbs. of sugar. Other ingredients included vanilla essence, vanilla bean paste and red food coloring to give the cake a distinctive look.
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“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 quickly,”the chef told reporters. “Not one cake is ever the same and this was extra because of the time of year and they wanted to keep it so seasonal — it was a real joy.”
The Royal Family/Twitter
About 850 guests at the reception will be vying for a piece.
RELATED VIDEO: The Kids Steal the Show! All The Cutest Moments fromPrincess Eugenie’s Royal Wedding
Jack Brooksbank and Princess Eugenie.Press Association via AP Images
source: people.com
