It was April 29, 2011 when Britains Prince William and Catherine Middleton were married in an extravagent ceremony which captivated the world. With every detail scrutinised by the public and the press, spare a thought for cake designer Fiona Cairns.
Ms Cairns led the team who created the spectacular 8 tiered cake which took pride of place at the wedding reception at Buckingham Palace.
This lavish creation consisted of french brandy laced fruitcake covered with layers of white and ivory icing featuring over 900 sugar paste flowers and intricate piping work.
At Kates request over 17 different flowers were used for their symbolism. These included -
White rose – symbol of england
Daffodil – symbol of wales
Shamrock – symbol of ireland
Thsitle – symbol of scotland
Ivy - wedded love, marriage
Lily of valley - sweetness and humility
Sweet william – grant me one smile
The decadent creation took five weeks to make and was then carefully transported to the palace where Fiona and her team spent two days painstakingly assembling it and adding the final touches.
In keeping with tradition, the newlyweds kept the top two tiers whilst the remaining cake was cut and offered to their wedding guests. The top tier was served at the adorable Prince Georges christening at St James Palace in 2013.
If a slice of this edible wonder sounds tempting, a Beverley hills Auction House recently sold a slice of the cake in 2013, beautifully presented in a custom embossed tin along with a blank wedding invitation on Queen Elizabeth’s own stationery.
While the opening bid was a mere $500.00 the final price paid was a staggering $7500.00
Not bad for a slice of three year old cake.