The Royal Wedding Cake To Beat All Wedding Cakes
Well I’ve just finished watching the ITV documentary ‘A Very Royal Wedding’ presented by the awesome Pointless host Alexander Armstrong. And if you’ve missed it, you should watch it on the itv player. You won’t be disappointed!
Featuring the Royal wedding in 1947 of the Queen we know today, Princess Elizabeth marrying Philip Mountbatten (six years before she became Queen), the show charts the scale of grandeur at the ceremony including their show – stopping cake below.
The picture below is probably the most recognisable picture of the wedding as the royal couple waved to adoring crowds from the balcony of Buckingham Palace after their wedding at Westminster Abbey on the 20th of November 1947. But as we all know from our own wedding planning is that cake is always the most important part of any wedding.
Thanks to the patisserie chefs at London’s famous Le Cordon Bleu, the Queen is to receive a recreation of her enormous wedding cake in celebration of her 70th anniversary with Prince Philip. Chefs have spent months baking, crafting, piping and constructing the 9ft-tall, 500lb masterpiece. It is four-tiered, decorated with intricate detail and frilly bits, and topped with white roses.
Considering this wedding was just two years after the Second World War, rationing was then still in place. But wedding cakes (well Royal wedding cakes) were exempt from rationing, of course. The cake contained; both in 1947 and in its modern reincarnation, nearly 700 eggs and almost four gallons of rum.
Into specially designed tins went 60lb of butter, 55lb of sugar, 75lb of flour, 660 eggs, 80 oranges and lemons, 300lb of dried nuts and fruits, and three-and-a-half gallons of Navy rum. 150lb of marzipan and 110lb of icing sugar was used in the white royal icing.
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