An unconventional choice for the ninth in line to the throne.
Royal weddings tend to be rather traditional affairs. But not so for Princess Eugenie and her beau Jack Brooksbank who have turned their backs on the historic when it comes to their wedding cake.
Following in the footsteps of cousin Prince Harry and his bride Meghan Markle, Eugenie won’t be serving the traditional iced fruit cake during today’s reception, but embracing the modern when it comes to her sweet treat of choice. The Duke and Duchess of Sussex chose Claire Ptak’s spring-inspired three-part layered lemon and elderflower cake for their wedding, while Eugenie and Jack will be embracing the hues and flavours of Autumn. The couple’s cake of choice? A red velvet and chocolate cake, which Kensington Palace described as “a traditional cake, with a modern feel.”
Buckingham Palace announced the news on Instagram, confirming that up-and-coming baker Sophie Cabot will be in charge of the sponge. This is not the first time that Cabot has worked with the British Royal family, having been employed by Eugenie’s father Andrew, Duke of York, previously to supply cakes and biscuits for various charity events.
But today is evidently a more decadent occasion and will see Cabot produce a rich chocolate and red velvet sponge. The five-tier cake will also be covered in edible flowers and ivy in homage to the young couple’s new home, Ivy Cottage at Kensington Palace. Work on the hand-painted cake actually began back in July, when Cabot began the laborious process of crafting detailed flowers and foliage (acorns, maple leaves, and ivy included) from sugar to adorn the celebratory treat.
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