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

Combined Shape

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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Amanda holds an MA in Rhetoric and TESOL from Cal Poly Pomona. After teaching composition and logic for several years, she's strayed into writing full-time and especially enjoys animal-related topics.
As of January 2019, Amanda has written over 1,000 stories for The Western Journal but doesn't really know how. Graduating from California State Polytechnic University with a MA in Rhetoric/Composition and TESOL, she wrote her thesis about metacognitive development and the skill transfer between reading and writing in freshman students.
She has a slew of interests that keep her busy, including trying out new recipes, enjoying nature, discussing ridiculous topics, reading, drawing, people watching, developing curriculum, and writing bios. Sometimes she has red hair, sometimes she has brown hair, sometimes she's had teal hair.
With a book on productive communication strategies in the works, Amanda is also writing and illustrating some children's books with her husband, Edward.
Austin, Texas
Languages Spoken
English und ein bißchen Deutsch
Topics of Expertise
Faith, Animals, Cooking