Buckingham Palace announced that Jack and Eugenie’s wedding dessert was “a traditional cake, with a modern feel,” and “incorporated the rich colours of autumn in its design”.
Over 400 eggs, 53 packs of unsalted butter, 33 pounds of organic self-rising flour, and 44 pounds of sugar were used to make the royal cake.
The masterpiece also featured sugar ivy, in a nod to Eugenie and Jack’s new home: Ivy Cottage at Kensington Palace.
Sophie Cabot, who made the cake, explained: “I am incredibly excited to be given this wonderful opportunity to create such a special and unique cake. It has been lovely working with Princess Eugenie and Jack and I really hope they enjoy the cake on the day.”
source: express.co.uk