Introduction
We at Fiona Cairns Ltd. were honoured to be asked to make the wedding cake for the marriage between Lady Gabriella Windsor and Mr Tom Kingston at Windsor Castle in May, followed by a reception at Frogmore House. The flavours of the eight-tiered cake were our deliciously rich fruit cake, classic Victoria sponge and our flavourful Limoncello lemon cake.
In March, Fiona and our designer Rachel Eardley, met the couple at Frogmore House to discuss the details of the cake. Lady Gabriella suggested incorporating the design of her wedding dress lace into the cake, and the leaf details around the base of the cake echoed the upholstery used in the reception room at Frogmore House.
The cake was decorated delicately by hand, with crafted sugar flowers reflecting those used throughout the wedding and selected by the couple. All the sugar flowers took weeks to make and cascaded down the sides of the cake. Flowers included were the ‘Ella’ rose that was also found in the bride’s bouquet, in addition to myrtle (a trend started by Queen Victoria), white lilac, pale coral peonies, hydrangeas and sweet peas.
The cake stood beautifully in the centre of the reception and was cut with a ceremonial sword by the happy couple.
Photography by: Hugo Burnand
