Elvis' Wedding Cake: Serving The Masses

Elvis and Priscilla Presley's wedding cake was a six-tiered, 5-foot-tall behemoth that cost $3,200 in 1967, which would be around $22,000-$30,000 with inflation. The cake was made from yellow sponge with two unique fillings: apricot marmalade and Bavarian cream flavoured with kirsch, a type of brandy made from morello cherries. It was decorated with approximately 1,600 marzipan roses, 48 sugar hearts, and 478 silver sugared almonds. But how many people did it serve?

The cake was six tiers and five feet tall

Elvis and Priscilla Presley's wedding cake was a towering six-tiered, five-foot-tall creation. But what did this impressive cake look and taste like?

The cake was made from yellow sponge, with two unique fillings: apricot marmalade and Bavarian cream flavoured with kirsch, a type of brandy made from morello cherries. The cake was then coated in white fondant, the most popular wedding cake frosting, which was also flavoured with kirsch. It was decorated with royal icing and marzipan roses, as well as 48 sugar hearts and 478 silver sugared almonds. It took 20 pounds of Crisco vegetable shortening to make this behemoth, which served as a spectacular centrepiece to the wedding.

The cake was designed by Bjorn "Bill" Jaeger, the head chef at the Aladdin Hotel in Las Vegas, where the wedding took place. The pastry chef, Denis Martig, also had a hand in creating this masterpiece. The cake was so impressive that it has gone down in history as one of the most iconic wedding cakes of all time, with several attempts to recreate it in the years since.

The six tiers were not identical, and the cake was an impressive feat of structural engineering. The bottom layer was 18 inches in diameter, and the cake was supported by rods and cups. The cake was so heavy that it sagged under its own weight, but the filling stayed put and didn't ooze out of the sides.

It was made from yellow sponge cake

The wedding cake of Elvis and Priscilla Presley was made from yellow sponge cake. It was a towering six-tier cake, standing at 5 feet tall. Each layer was filled with two types of fillings: apricot marmalade and Bavarian cream flavoured with kirsch, a type of brandy made from morello cherries. The cake was then glazed with fondant icing and decorated with royal icing and marzipan roses. The cake was created by the Aladdin Hotel's head chef, Bill Jaeger, and pastry chef Denis Martig.

The yellow sponge cake was chosen as the base for this extravagant wedding cake, with each layer carefully filled and glazed to perfection. The kirsch-flavoured Bavarian cream added a unique touch, giving the cake a European flair. The apricot marmalade, a traditional favourite, provided a sweet and tangy contrast to the cream. The combination of these two fillings created a delicious and memorable taste experience.

The cake was not only a visual masterpiece but also a culinary delight, with the yellow sponge providing a soft and fluffy base for the other flavours to shine. The fondant icing, a popular choice for wedding cakes, added a touch of sweetness and smoothness to the overall texture. The royal icing and marzipan roses adorned the cake, creating an elegant and intricate design. The chefs' attention to detail and flavour combinations resulted in a cake that was not only a feast for the eyes but also a treat for the taste buds.

The yellow sponge cake, with its light and airy texture, served as the perfect canvas for the other ingredients to shine. The kirsch-infused Bavarian cream added a touch of sophistication, while the apricot marmalade provided a subtle tanginess to the overall flavour profile. The cake's height and grandeur made it a stunning centrepiece for the wedding celebration, and its taste lived up to its impressive appearance. The chefs' choice of yellow sponge as the foundation for this elaborate creation was a brilliant one, ensuring that the cake not only looked magnificent but also tasted delightful.

It was decorated with marzipan roses, sugar hearts, and silver sugared almonds

Elvis and Priscilla Presley's wedding cake was a sight to behold, with its intricate and opulent decorations. The cake was adorned with approximately 1,600 marzipan roses, adding a touch of elegance and sophistication. The roses were crafted from marzipan, a sweet almond-flavoured paste often used in cake decorating. The roses added a delicate and romantic touch to the cake's design.

In addition to the marzipan roses, the cake was also decorated with sugar hearts. These hearts, made from sugar paste or fondant, provided a sweet and whimsical contrast to the roses. The sugar hearts, in all their delicate glory, symbolised the love and romance of the wedding celebration. They added a playful element to the overall design of the cake.

The final touch of glamour came in the form of silver sugared almonds. These almonds, coated in a thin layer of silver sugar, provided a luxurious and elegant finish to the cake. The silver sugared almonds, with their shimmering appearance, offered a subtle sparkle that complemented the other decorations beautifully.

The combination of marzipan roses, sugar hearts, and silver sugared almonds created a stunning visual display. The cake, with its intricate details and elegant embellishments, served as a true reflection of the grandeur and extravagance of the Presley wedding. It is no wonder that the cake has gone down in history as one of the most iconic wedding cakes of all time.

The cake was designed by Bjorn Bill Jaeger

The six-tiered wedding cake stood 5 feet tall and towered over the newlyweds when placed atop a table. It was made from yellow sponge cake with two unique fillings: apricot marmalade and Bavarian cream flavoured with kirsch, a type of brandy made from morello cherries. The cake was decorated with approximately 1,600 marzipan roses, 48 sugar hearts, and 478 silver sugared almonds. It took 20 pounds of Crisco vegetable shortening to make this behemoth.

It cost $3,200 in 1967

Elvis and Priscilla Presley's wedding cake cost $3,200 in 1967. That's the equivalent of around $22,000 to $23,000 today. The six-tier cake was made from yellow sponge cake with two unique fillings: apricot marmalade and Bavarian cream flavoured with kirsch, a type of brandy made from morello cherries. It was decorated with marzipan roses, sugar hearts, and silver sugared almonds. The cake was designed by Bjorn "Bill" Jaeger, the head chef at the Aladdin Hotel in Las Vegas, where the couple held their wedding ceremony and reception.

The Presleys' wedding cake was certainly a luxurious affair, befitting the King of Rock and Roll and his bride. The cake stood five feet tall and was a true showstopper, both in terms of its size and its intricate decorations. It's reported that the cake took two days to make and was constructed by the Aladdin Hotel's pastry chef, Denis Martig.

The Presleys' wedding reception was equally lavish, with a $10,000 breakfast buffet that included oysters Rockefeller, roast suckling pig, lobster, Southern fried chicken, and champagne. The total cost of the wedding and reception was reportedly $22,000, with the cake alone accounting for a significant portion of that amount.

The Presleys' wedding cake has become iconic, with its unique flavour profile and intricate design. It has been recreated several times, including for the 70th anniversary of Las Vegas as the "Wedding Capital of the World". It continues to be an inspiration for bakers and cake decorators around the world, showcasing the unique and spontaneous taste of Elvis himself.

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