This Massive Cake Took 400 Eggs, 53 Packages of Butter, & 44 Pounds of Sugar To Make


How long in advance do you start prepping for a meal that you want to impress others with? Hours before? Days before?

What if you’re charged with making just dessert? Seems simple enough. Until you find out that your dessert needs to feed 850 people.

And that it’s a wedding cake for royalty (cue the stress). Fortunately, Sophie Cabot from London is a baker who has the craft of cake-making down to an art form.

“The couple were very relaxed, very comfortable,” she said, according to People. “I got the feeling the cake was something they were very excited about.”

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“It was a fun meeting as well because I don’t think it’s every day you have a meeting about cake and you get to try cake.”

Would you have taken on the challenge of baking a cake this large?

Apparently, Princess Eugenie and Jack Brooksbank are chocolate lovers, as they opted for two layers of chocolate sponge cake and three layers of red velvet, Fox News reported.

“They were very excited about having red velvet, during the tastings, red velvet and chocolate came out top,” Cabot explained.

“It’s a lovely thing to have at this time of year as well — it’s a nice, rich cake.”

The outside was swathed in a decadent buttercream frosting, and dotted with vines, berries and flowers. The couple’s initials also adorned the cake, in typical wedding style.

Following the fall theme of the wedding, the cake sported deep oranges, dark greens, indigo berries and gold-tinged details.

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The massive dessert took days to assemble. Cabot started preparations at the Buckingham Palace on Wednesday, and it took a few more ingredients than your average cake.

All in all, Cabot used around 400 eggs, 53 packs of unsalted butter, 44 pounds of sugar, and 33 pounds of organic, self-rising flour to make the cake.

“Not one cake is ever the same and this was extra because of the time of year and they wanted to keep it so seasonal — it was a real joy,” she said.

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