In the spirit of the upcoming royal wedding, we’ve decided to take you through the most fascinating royal cakes over the past 88 years and to see how they compare with the royal bridal couple-to-be’s choice.
From Queen Elizabeth II’s cake that was cut into 2,000 pieces, to Princess Victoria’s towering 11-tier cake, these royal couples ended up with impressive baked feasts.
Word is out that author and food stylist, Claire Ptak who owns Violet Bakery in London will design a lemon elderflower cake for Prince Harry and Meghan Markle’s upcoming wedding.
6. King George VI and Queen Elizabeth, 1923
The wedding cake of Prince Albert, Duke of York (King George VI) and Lady Elizabeth Bowes-Lyon (Queen Elizabeth, Queen Mother) was replicated at an exhibition of Royal Wedding cakes in 2011 in London, and we think it looks almost too pretty to eat.
5. Queen Elizabeth II and Prince Philip, 1947
The four-tier cake that included ingredients from around the world stood almost three metres high.
The tiers were separated by silver pillars and the whole cake stood on a silver base. It was made and decorated by Fredrick Schur, the chief confectioner of McVities & Price
4. Prince Charles and Lady Diana, 1981
We love the touch of modernity and regal blooms on this multi-tiered royal cake. According to The Telegraph, it took 14 weeks to plan and each handpainted image took up to eight hours to create.
3. Prince Andrew and Sarah Ferguson, 1986
The royal couple opted for a 1.8 metre Belgian marzipan and rum-soaked cake. It was adorned with delicate pastel flowers and as is customary for any main royal wedding, it was a fruitcake.
2. Victoria, Crown Princess of Sweden and Daniel Westling, 2010
Crown Princess Victoria of Sweden and Prince Daniel, Duke of Vastergotland’s wedding was a grand affair and we have to admit – the cake was something different.
It was gifted by the Association of Bakers & Confectioners and weighed 250kg. An 11-tier cake, each was in the shape of a lucky four-leaf clover.
1. Prince William and Kate Middleton
Ah, the cake for The Cambridges with a bit of an ‘informal’ twist – at one metre tall and weighing 100kg, it was created by Fiona Cairns.
The Spruce notes that in order to deepen the flavours and achieve the classic taste of fruitcake, each layer was wrapped in brandy-soaked cheesecloth and set aside to age for a few weeks.
Decorated with 900 paste sugar flowers, it was so perfectly stunning, there’s little to fault except to wonder how much it actually cost.