Royal wedding cakes
A brief history of wedding cakes
Some historians trace the tradition of a wedding cake back to ancient Rome.

The custom started with the simple act of breaking bread in half over the head of the bride to bring good luck to the married couple, this symbolized the “breaking of the bride’s virginal state and the subsequent dominance of the groom over her.

In Medieval England at the wedding celebration cakes were stacked high and the bride and groom would try to kiss over the tower of pastries, if the couple could manage to kiss it was determined that they would have a happy and prosperous life together.Note: In some European countries today a croquemouche dessert is made from several stacked profiteroles (cream puff pastries), often decorated with spun sugar, which is frequently served at weddings, baptisms or first communions.

In the 17th century the custom was to have two cakes, one known as the bride’s cake and the other the groom’s cake. The bride’s cake traditionally was a pound cake with white icing to symbolize virginity and purity. The groom’s cake was usually a smaller, dark and rich fruit cake which symbolized fertility.

By, the 19th century the custom of two cakes died out and a larger multi-tiered elaborately decorated cake took center stage at the wedding celebration, in the southern states of the United States the groom’s cake is still a tradition.

By the 19th century, the wedding cake for a royal or an aristocratic celebration was a lighter cake made with refined white sugar. Sugar was very expensive to be used in general baking and by making the wedding cake in this way a family could show their wealth and social status.

In Victorian times, wedding cakes were generally single-layered. Then a three tiered cake debuted at the Great Exhibition of Crystal Palace Exhibition in London, the first tier was made of cake while the other two tiers were made entirely of sugar. This multi-tiered cake became popular for wedding cakes, dowels were used to separate the layers and the decorations became even more elaborate.
One of the most popular traditions at a wedding celebration is the cutting of the cake. Originally the cake would be cut and the bride would distribute the slices to the guests. As wedding receptions grew in size through the years, the bride and groom would cut the cake, sharing the first slice between each other symbolizing their union and the ability to provide for each other in their future life together.

Two other charming traditions are associated with wedding cake. The first is the cake pull custom which dates back to the Victorian era. Silver charms attached to silk ribbons were placed inside the cake. During the wedding reception the bridesmaids would pull the ribbons/charms from the cake, each charm would have a different meaning. Today, the cake pull is still a popular tradition in the southern states.
The second tradition involves a slice of the wedding cake. Superstitiously in the past many bridesmaids cut a small piece of wedding cake, pass it through a bride’s wedding ring for luck and then it would be wrapped and placed under their pillow in the hopes that they would “dream about their future husband”. Later this custom evolved into slices of wedding cake specially packaged individually for guests to take home after the wedding to eat later or maybe perhaps to be tucked under their pillows.

Queen Victoria and Prince Albert of Saxe-Coburg and Gotha
The wedding of Queen Victoria and Prince Albert took place in the Chapel Royal at St. James Palace on February 10, 1840. Afterwards, there was a wedding breakfast at Buckingham Palace were several cakes set out at the wedding breakfast, the main cake was a single layer about three yards in circumference and fourteen inches in height, it was noted to weigh approximately 300 pounds. The cake was covered in white icing and decorated with several figurines and other floral embellishments. Crowning the top were small Roman-style sculptures of Britannia (the female personification of Britain), the bride and groom dressed in Roman attire, and a model of the queen’s favorite dog.

Princess Royal Victoria, Queen of Prussia and German Emperor Frederick III 1858
Queen Victoria’s first daughter had one of the most elaborate weddings of the century. Her round, multilayered cake appeared to take inspiration from Roman and Baroque architectural styles, with the spiraled Solomonic columns harkening to Biblical times. Festoons, or garlands of leaves create four quadrants around the cake’s central column; beneath each is an indented arch within which lies a figure. Below, cameos and reliefs of faces and crests decorate the bottom layer.
As the princess royal was Queen Victoria’s eldest daughter, her marriage into German court was as much a political move as it was a celebration of love. The Roman-style reliefs, sculptures of the couple, shell-shaped corbels, and fluted moldings suggested and celebrated empire building as much as they did wedded bliss.
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Prince Edward and Princess Alexandra of Denmark
Prince Edward (later King Edward VII) and Princess Alexandra were married at St. George Chapel in Windsor Castle on March 10, 1863. A wedding breakfast for five hundred guests was held afterwards to honor the bridal couple. Like his mother before him, several wedding cakes were made for the reception with the main wedding cake was described as follows: “it was a three-tiered cake with white icing, at the base were rose, thistle and shamrock festoons intertwined with with the British and Denmark coat of arms. On the tiers were reflectors and figures of cupids with harps and near the top of the cake were two sating flags painted with the images of the Prince and Princess. At the very top were a Prince coronet with three ostrich feathers”, the symbol of the Prince of Wales.

The ceremony featured also a wedding cake that looked a lot like the facade of a Gothic church, though it was round rather than oblong. A close look reveals touches that look like they were lifted right off Paris’s Notre-Dame with the exception of those great round stained glass windows.
A sculpted pot of flowers crowned the top instead of a spire, but the design featured pinnacles (small spires), tracery (spine-like structures), small flying buttresses, and pointed arches — all markers of classic Gothic style. Garlands and bouquets of flowers adorned the edges of the cake instead of gargoyals. In the center, a staid cameo of the prince held court.

Prince George and Princess May of Teck
Prince George (later King George V) and Princess May (later Queen Mary) were married at the Chapel Royal in St. James Palace on July 6, 1893, followed by a wedding breakfast at Buckingham Palace. The main wedding cake measured almost seven feet high and it took over five weeks to make with almost forty separate pieces of plaster used to create the figure molds; it is shown on the photo on the left. The photo on the right shows the “second cake” which was smaller, measured four and a half feet tall and weighed almost 225 pounds. The cake is decorated with symbols reflecting Prince George’s naval career.

Prince Albert and Lady Elizabeth Bowes-Lyon
Prince Albert (later King George VI) and Lady Elizabeth (later the Queen Mother) were married at Westminster Abbey on April 26, 1923, a wedding breakfast followed at Buckingham Palace. There were fourteen wedding cakes. The future queen mother’s 800-pound cake was the heaviest in royal wedding history. The cake had nine tiers, the first tier featured Windsor Castle and St. George Chapel. On the second tier featured Glamis Castle (the ancestral home of Lady Elizabeth) and on the third tier were Masonic emblems (both Prince George and the Earl of Strathmore, the father of the bride were both masons)
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Princess Elizabeth and Lieutenant Philip Mountbatten
Princess Elizabeth (later Queen Elizabeth II) and Lieutenant Phillip Mountbatten (later the Duke of Edinburgh) were married on November 20, 1947 at Westminster Abbey. As with most royal weddings, there were several wedding cakes. The main cake was a four tier cake was nine feet high and weighed 500 pounds, it is shown in the photo below. The cake was elaborately decorated with Tudor roses, charming cupid figures, lavish columns and royal insignias. At the wedding breakfast the wedding cake was cut the Duke of Edinburgh’s military sword.
It was a fruitcake that contained 80 oranges and lemons, 660 eggs, and more than three gallons of Navy Run. Just two years after the end of World War II, certain items were still subject to rationing, and some ingredients for the cake were shipped in from around the world, including the sugar, which came from the Australian Girl Guides Association. As a result, the cake was nicknamed “The 10,000 Mile Cake.”
Another cake gifted to the couple came from Lyons of Cadby Hall and was made by chief decorator F.E. Jacobs. The cake was Wedgwood blue and white, with three tiers, decorative vases, pillars, and panels bearing Elizabeth’s coat of arms, the initials “EP,” and crowns.
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Princess Margaret and Antony Armstrong - Jones 1960
The hexagonal wedding cake for Princess Margaret, younger sister to the queen, stood 5 feet tall with three tiers separated with simple column stands. Its design borrowed more from French architecture, especially Louis XVI style and Neoclassicism. Trellises peeked out of each layer, and round reliefs decorated each side. This cake also had more color than previous royal cakes, which added eye-catching detail.
It was made by J. Lyons and Company Ltd. at its Cadby Hall bakery in Hammersmith, London, and it weighed 150 pounds. Decorations included the couple’s initials, the princess’s coat of arms, and an English rose.
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Princess Anne & Capt. Mark Phillips, 1973
More royal icing—and sugar painted silver. This cake stood five-foot-six-inches high, and was not without a personal touch: It was decorated with a small plaque of Princess Anne (Queen Elizabeth’s daughter) on horseback—in icing.

Prince Charles and Lady Diana Spencer
Prince Charles and Lady Diana were married on July 29, 1981 at St. Paul’s Cathedral. For the wedding breakfast held at Buckingham Palace there were an amazing 27 wedding cakes. The main cake was five tiered and stood five feet high was styled simply with only a few embellishments and took fourteen weeks to create. With five tiers, the fruitcake stood more than 5 feet tall and weighed more than 200 pounds, with decorations that included the family coat of arms, the couple’s initials, and flowers.
Each layer took a pentagon shape, and the slowly diminishing tiers were set atop Corinthian Roman columns. The overall effect was one of a German Christmas pyramid.
In 2008, a shrinkwrapped slice went up for auction–and sold for $1,830.
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Prince Andrew & Sarah Ferguson, 1986
It was a royal first: Fergie’s 240-pound fruitcake was laced with brandy and rum—and was big enough to serve 2,000 slices. And, preparing for the worst, the couple asked the Royal Navy catering school in Cornwall to prepare an exact replica of the dessert, in case anything happened to the original.

Prince Edward & Sophie Rhys-Jones, 1999
This chocolate cake came with more than 500 handmade gold and sugar-coated flowers and fruits, including strawberries, pineapples, and grapes. Designer Linda Fripp added sugar ivy leaves on each layer to reflect the decadence of Windsor Castle’s Waterloo Chamber.

Prince William and Catherine (Kate) Middleton
Prince William and Catherine Middleton, now known as the Duke and Duchess of Cambridge, were married on April 29, 2011at Westminster Abbey. The towering eight tiers’ worth of candied fruit and bitter spirits was adorned with 900 sugar paste ribbons, bows, flowers — including roses — and leaves; tiered swags and pearls were piped on with royal icing.
The cake, which aside from its size appears more influenced by jewelry than architecture, came from pastry chef Fiona Cairns, who brought in a team to assemble it over the course of two and a half days. It stood 3 feet tall and weighed 220 pounds.
There were the traditional gum paste flowers including the rose for England, the thistle for Scotland, daffodils for Wales and shamrocks for Ireland. As a special touch the Sweet William flowers, symbolizing gallantry, were also used to honor the groom.



A second cake, or groom’s cake, was an unbaked chocolate biscuit cake by McVitie’s Cake Company, the modern descendant of McVitie & Price, which made the wedding cake for William’s grandmother, Queen Elizabeth II. The actual recipe came from Buckingham Palace and it was based on a classic Tiffin cake which was Prince William’s favorite as a child. Extra decorations were added in the form of white chocolate flowers, each was was created by hand and took over 6 hours to make.

Princess Eugenie and Jack Brooksbank
Keeping with the fall theme of their Oct. 12 royal wedding, Eugenie and her longtime boyfriend opted for a five-tier cake decorated with leaves and deep shades of orange, red, yellow and green for the reception at Windsor Castle. The red velvet and chocolate dessert was created by London-based baker Sophie Cabot and her team with 400 eggs, at least 53 packs of unsalted butter, 33 lbs. of organic self-rising flour and 44 lbs. of sugar. Cabot started working as early as July when she began making the detailed sugar flowers and foliage—from ivy and acorns to white flowers and maple leaves.
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