The Indianpost

Royal wedding: Meanings behind the wedding cake

ETERNAL love, beauty and endurance… these are just some of the special meanings behind the lavish official wedding cake in honour of the happy couple.
The eight-tier cake, designed and made by Fiona Cairns, featured 17 different flower designs, each symbolising a particular quality.

The bride and groom cut the first slice of the magnificent confection yesterday afternoon as they celebrated their marriage with friends and family at the Buckingham Palace reception held in the picture gallery.

Among the 900 individually iced flowers were acorns and oak leaves (strength), myrtle (love), ivy (wedded love and marriage), lily of the valley (sweetness and humility), rose (happiness and love), honeysuckle (the bond of love) and daisy (innocence, beauty and simplicity).

Other flowers included sweet William (grant me one smile), apple blossom (preference and good fortune), white heather (protection and wishes will come true), jasmine (amiability), orange blossom (marriage, eternal love and fruitfulness) and lavender (ardent attachment, devotion, success and luck).

Symbolising the national symbols of England, Wales, Ireland and Scotland were white rose, daffodil, shamrock and thistle respectively.
The cake was decorated with cream and white icing using the Joseph Lambeth technique – a style of decorating a cake in which intricate piping is used to create three dimensional scrollwork, leaves and flowers.

St James’s Palace said the method ensured “the wedding cake of choice for anyone who wants a traditional looking, elegant wedding cake”.
Royal wedding: Kate Middleton walked slowly down the aisle – and into history: Tony Parsons takes his seat in Westminster Maker Cairns, 56, spent five weeks on the cake, which tested her skills and those of her team to the limit.

The new Duke and Duchess of Cambridge are fans of Cairns’ cakes, while Paul McCartney orders one for Christmas every year. She has also baked creations for bands Pink Floyd and Simply Red in the past.

Speaking at the Palace after she had added the final touches, Cairns said: “The picture gallery has high ceilings and is an imposing room so I wanted the cake to have presence but not to be imposing and I think it worked.

“Catherine did not want it to be seven feet tall, she didn’t want it to be towering and thin, and I think we succeeded.
“We reflected some of the architectural details in the room so the garlands on the walls were reproduced loosely on the fourth tier.”

Cairns added: “I can’t believe I finished it in time. I worked at the palace for two days before the wedding, setting it up with my team.
“The hardest part was transporting the cake from Leicestershire to the Palace.

We were worried it would get damaged. Then we had to assemble it. It was tough work but I really enjoyed it. It’s been an extraordinary commission.”
The recipe is a secret but the cake contained a range of ingredients from dried fruits such as raisins and sultanas to walnuts, cherries, grated oranges and lemon, French brandy and free-range eggs and flour.

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