Royal Wedding Cake: Kate Middleton's Ingredients Revealed

Kate Middleton and Prince William's wedding cake was an eight-tiered, three-foot-tall traditional fruitcake, weighing 220 pounds. The cake was designed by Fiona Cairns and featured 900 handcrafted sugar details, including 17 different types of flowers and leaves, representing the four nations of the United Kingdom. The cake was covered in ivory sugar paste and featured the couple's monogram. It took a team of six people three days to assemble the cake, which was displayed in the Picture Gallery at Buckingham Palace.

The cake was an eight-tiered traditional fruitcake

Cairns described the cake as "an architectural project", reflecting the architecture of the room in which it was displayed. It was also designed to reflect the flowers of the four UK nations, with 17 different types of flowers and leaves incorporated into the design, including the English rose, Scottish thistle, Welsh daffodil, and Irish shamrock. The flowers were chosen to represent the four nations united, as well as the bride's bouquet and veil. The cake was also decorated with the couple's monogram and other details such as ribbons and bows.

The cake was covered in ivory sugar paste, rather than the traditional royal icing, as requested by Kate. It was also free of any colour, gold, or glitter. The fruitcake was made months in advance to allow the layers to mature before being assembled at the Palace.

The cake was so large that staff had to remove a door to the Picture Gallery to get it inside. It was not served at the wedding breakfast, but 600 slices of fruitcake were cut and served by Cairns and her team. Additional slices were sent as gifts by the Prince of Wales.

It was decorated with 900 handcrafted sugar flowers

The wedding cake of Kate Middleton and Prince William featured 900 handcrafted sugar flowers. Each tier of the eight-tiered cake featured different floral designs, incorporating 17 different flowers and leaves. The flowers included the English rose, Scottish thistle, Welsh daffodil, and Irish shamrock, representing the four nations of the United Kingdom. Lily of the valley was also included to symbolise "sweetness and humility".

The sugar flowers were crafted by Fiona Cairns, the pastry chef behind the couple's wedding cake. Cairns described the process of creating the cake as a wonderful experience, praising Kate for her clear vision and natural, lovely demeanour during their meetings.

The cake, a traditional fruitcake, stood at three feet tall and weighed 220 pounds. It was displayed in the Picture Gallery at Buckingham Palace, with its design reflecting the architecture of the room. The cake took a team of people two and a half days to assemble.

The top tiers of the cake were saved and served at the christenings of the couple's first two children, Prince George and Princess Charlotte.

The flowers represented the four nations of the UK

The wedding cake of Kate Middleton and Prince William, now the Duke and Duchess of Cambridge, was an eight-tiered traditional fruitcake. It was designed to represent the four nations of the UK through its floral decorations.

The cake was created by Fiona Cairns, a renowned cake baker and designer. Cairns revealed that the brief for the cake came directly from Kate, who knew exactly what she wanted. The Duchess of Cambridge requested that the cake incorporate flowers that symbolised the four nations of the United Kingdom: England, Ireland, Scotland, and Wales.

The cake featured intricate sugarcraft, including 900 handcrafted floral and leaf details. Among these were the English rose, the Irish shamrock, the Scottish thistle, the Welsh daffodil, and the lily of the valley. The lily of the valley was chosen to represent sweetness and humility, and it also featured in the Duchess's veil and bridal bouquet.

The cake stood at three feet tall and weighed 220 pounds. It was displayed in the Picture Gallery at Buckingham Palace, with its design reflecting the architectural details of the room. The cake was described as "stately" and "modest" in comparison to other royal wedding cakes.

The cake was three feet tall and weighed 220 pounds

The wedding cake of Kate Middleton and Prince William was a true spectacle. Standing at three feet tall and weighing 220 pounds, the cake was a grand and impressive creation. It was an eight-tiered traditional fruitcake, adorned with intricate handcrafted details. The cake was designed by Fiona Cairns, a talented cake baker and designer, who worked closely with the couple to bring their vision to life.

The process of creating such a magnificent cake was not an easy feat. It required months of planning and preparation. Cairns and her team started baking the fruitcake layers in March, just over a month after being commissioned in February. This allowed the cakes to mature for two months before the wedding on April 29. The massive cake took a team of people two and a half days to assemble.

The size of the cake was intentional, as it was designed to fill the space of the Picture Gallery at Buckingham Palace, where it was displayed. The cake was as wide as it was tall, creating a stately and impressive presence in the grand room. The height of the cake was also a departure from traditional royal wedding cakes, which the couple opted for a more modest design.

The cake featured the couple's monogram front and centre, with each tier showcasing different floral designs. The floral decorations were significant, incorporating the national flowers of the four United Kingdom nations: the English rose, Irish shamrock, Scottish thistle, and Welsh daffodil. The flowers also included lily of the valley, which symbolised sweetness and humility. Each of the 900-plus intricate details was crafted by hand out of sugar.

The cake was not just a stunning visual masterpiece but also a delicious treat. Fruitcakes are a traditional choice for royal weddings, and the Duke and Duchess of Cambridge's cake was a true fruitcake baked with dried fruit, chopped walnuts, and chopped dates. The cake was covered in a sugar paste icing, as requested by Kate, instead of the typical royal icing. This gave the cake a softer, smoother texture.

It was made by Fiona Cairns and her team

Cairns and her team started the process almost immediately after meeting with the royal couple. They baked the fruit cakes at the beginning of March, giving them two months to mature before the wedding on April 29. The cake was an eight-tiered traditional fruitcake, weighing 220 pounds and standing three feet tall.

Cairns revealed that the brief for the cake came directly from Kate, who knew exactly what she wanted. The cake was to be "very classical, very imaginative, and stylish," and it was to reflect the flowers and architecture of the four UK nations. It was also to be more modest in size than previous royal wedding cakes, with Kate specifying that she didn't want a very tall cake.

Cairns and her team spent three days assembling the cake at Buckingham Palace, ensuring that every detail was perfect. The cake was adorned with 900 handcrafted sugar details, including 17 different flowers and leaves that represented the four nations of the United Kingdom. The cake also featured the couple's monogram and intricate hanging ribbons and bows.

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