With the wedding of Prince William and Katherine Middleton a calendar month away everybody is interested to know just who is doing what for the couple’s big day. One of the most important aspects of the day, especially for cake designers such as myself, is the Royal Wedding Cake.
This week it was revealed that the main wedding cake to be unveiled on Friday 29th April 2011 will be made by Fiona Cairns.
The cake will consist of a traditional multi-tiered rich fruitcake with a delicate and modern design that incorporates the national flowers and plants of each country within the Great British Isles.
Fiona Cairns has told the media that she is “very excited, very daunted and very privileged.”
Other cakes will also be served on the day and these include an uncooked dark chocolate based cake that will be created by McVitie’s following a Royal Family recipe. As well as the two main cakes, made by Ms Cairns and Mcvities, chefs from the Welsh National Culinary Team have also been commissioned to bake a wedding cake for Prince William and Katherine Middleton. This cake will be donated to Centrepoint, a charity for homeless young people of which Prince William is a patron.
Personally, I am very pleased that Prince William and his Bride have chosen to have a traditional fruitcake. If cooked properly, with well-soaked fruit, there is little that says celebration quite so well!
Guest post by: Janet Mohapi-Banks who is an award winning luxury bespoke cake designer based in Epsom and working in and around London, Surrey and the UK. Featured in the country’s leading wedding magazine and on national television, Janet Mohapi-Banks is a recommended supplier to some of the country’s most prestigious venues including The Dorchester and The Ritz London.
The 2011 Janet Mohapi-Banks Collection has just been released, for more details please view the website: janetmohapibanks.com
