Details have been revealed about the Royal Wedding Cake! Or should I say cakes? Cake #1 – (the main cake) is being designed by Fiona Cairns and it is described as a traditional, multi-layered fruitcake decorated with royal icing in the Joseph Lambeth method using cream and white. Cake #2 was requested by Prince William and is described as a chocolate biscuit cake by McVities, who has been baking for the royal family since 1893. Two cakes is really not excessive considering William’s mother and Father had 27 cakes at their reception in 1981.
That is a lot of information. To most of us here on the West side of the pond, it doesn’t really make sense. Fruitcake? Chocolate biscuit cake? What is going on? Where’s the fondant? What about buttercream? Forget everything you know about American wedding cakes for now and open your mind to some new, international possibilities.
Fruitcake – I have to admit I was taken aback when I heard the words Royal wedding and fruitcake in the same sentence. I remember the fruitcakes my mom used to get as gifts at Christmas and make us eat a piece to be polite to whomever gave it to us. No thanks. Now I did a little research and it seems that the bastardized version of fruitcakes is like that of anything else… inferior. The fruitcake that William and Kate will be sharing with their guests is something we would consider ‘bread’ or, more appropriately, a muffin. Imagine a dried cranberry, apricot, almond, raisin muffin! Possibly infused with some kind of alcohol, brandy perhaps? Now, thats more like it! Add frosting? Yes, please!
Royal Icing is a pure white icing that dries to a smooth, hard, matte finish. It colors beautifully and is really the best frosting option when you need intricate piping or ornate scrollwork done. When you see those beautifully decorated, intricate cookies on the covers of magazines, they are decorated with royal icing. The application is similar to spreading room temperature butter over the entire cake.
Joseph Lambeth method- Who is Jospeh Lambeth? No surprise here, the Lambeth method is very popular in Great Britain and has been around since Joseph introduce his first book in 1934. What makes this method unique is the use of over-piping to create lacy, floral and ornate patterns and is is easy to recognize. Imagine a cake with piping and scroll-work. Now imagine you added a layer of piping on top of the piping and scrollwork. On top of that piping and scroll-work you added thinner piping and even more details. The end result is a very 3-dimensional cake that has so much depth you wonder how deep the icing really is and if there is any cake at all. Between the fruitcake and the icing and considering it is multi-layered (probably 6 or 7 layers) I would imagine this cake is going to weigh well over 500 pounds, in weight … not currency.
Chocolate biscuit cake is a no-bake cake that is described as one of his childhood favorites. He shared this cake with his mother and grandmother for afternoon teas throughout his childhood. This is more of a “grooms cake” which, until now has strictly been an American custom, that will be served alongside the main cake. Back to the no-bake part since this is right up my alley. I won’t go into the recipe details even thought it is so simple I could make a few of these without blinking. Just imagine breaking up a bunch of shortbread cookies and basically gluing them together with melted chocolate in a buttered cake mold. After it is removed from the mold, drizzle it with white, semi or milk chocolate ( or all three) and serve with tea. My only question is : Will they be serving seconds? YUM!
The price tag for both cakes has been reported as $80,000 GBP and is being covered by Prince Charles, personally. If your currency converter is broken, that is roughly $132,000 US for the two cakes. With a guest list for the casual afternoon reception totalling 1,900 guests that is about $70 per slice.
My best guess is that even the cakes will set new trends. American Brides and fruitcake? Anything could happen!
-Penny Frulla for Bridal Expo Chicago
