As the Duke and Duchess of Sussex did before them, Princess Eugenie and Jack Brooksbank broke with tradition in their choice of wedding cake this weekend.
Their cake comprised five tiers – three of red velvet and two of chocolate sponge – and was covered with butter cream and white icing. It was decorated with sugar work with an autumnal theme, including embossed initials on the lower tier, along with hand-painted blackberry bramble.
The couple selected Sophie Cabot to create the cake. Originally a costume designer, Cabot started her bespoke cake design business in 2014. She says she particularly loves making sugar flowers and using her hand-painting skills.
British Baker asked baking industry experts for their views on the cake:
Ann-Marie Dunne, bakery lecturer, Dublin Institute of Technology
“The cake looks stunning. I love the manner and the way it was executed and it certainly reflects everything about the theme of the wedding. I loved the autumnal foliage and flowers at the church and these have been beautifully reflected in the amazing flower work on the cake.
“The balance and height if the cake looks perfect, also. The flavours were a ’safe’ choice, something to suit everyone and would leave little room for complaint.”
Lisa Boswell, trade marketing manager, CSM Bakery Solutions
“The second royal wedding cake of the year continued the growing trend for sponge cakes and buttercream over traditional fruit cakes.
"Red velvet is a modern choice being used more and more frequently in celebration cakes and we expect the royal couple’s choice to accelerate the demand for coloured sponges.
"The ivy flowers were a nod to their home, Ivy Cottage, giving it a nice personal touch and demonstrating the demand for bespoke wedding cakes. Whilst simplistic in flavour, the stunning décor was definitely fit for the royals and perfect for the autumn season.”
Jacqui Passmore, marketing manager, Dawn Foods UK & Ireland comments
“It’s great to see a break with tradition in the cake created for the wedding of Princess Eugenie and Jack Brooksbank and the nod to American-style celebration cakes with the use of moist Red Velvet sponge. The intricate autumnal-themed sugar work looks stunning and the use of white icing and buttercream against dark sponge makes for a dramatic modern wedding cake.”
The cake also attracted attention on social media:
Emma Caine @HeatonsCakes: Congratulations Eugenie & Jack. Absolutely love today’s Royal Wedding Cake. Beautiful autumnal colours and details
Cavendish Cakes @cavendishcakes: I just love the autumnal theme of the Royal Wedding cake
Swirlytop Cakes @SwirlytopC: Being away in a different time zone means I missed the royal wedding. Absolutely loved their choice of cake though. Congratulations to the happy couple