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Fiona Cairns (active 2009)

Wedding Cake

RCIN 250176

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The traditional fruit cake with ivory and white icing consists of 8 tiers and 17 cakes. The base of the cake bears the first cut made by The Duke and Duchess. It is decorated with the national emblems of rose, thistle, shamrock and daffodil and the crowned cipher of The Duke and Duchess. The decoration also includes flower garlands, bows, oak leaves and acorns inspired by the architectural details of the Picture Gallery at Buckingham Palace. In total the decoration incorporates 900 individual leaves and flowers. A team of 8 worked on the cake for a period of two months and the royal pastry chefs Kathryn Boyden and Jane Fisher made the sugar lily-of-the-valley on top of the cake. The top three tiers are replacements made by the Fiona Cairns bakery as the two top tiers have been reserved for future use, as is the tradition, and the third tier was sliced and served to guests.