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The Wedding Cake

The Wedding of His Royal Highness Prince Joachim and Miss Marie Cavallier on 24 May 2008

The wedding cake is octagonal and consists of eight tiers. On the lowest tier of the cake, the monogram of the bride and bridegroom is presented, surrounded by pulled sugar bows in Danish and French colours. The cake is, furthermore, decorated with fine small crowns in marzipan, French lilies, the monogram of the bride and bridegroom as well as decorations in blown sugar with little birds.

The sides of the wedding cake are decorated with flowers made in pulled sugar and caramel. The delicate colours match the bridal bouquet and the floral decoration.

The wedding cake consists of a bottom layer of white Sacher biscuit with a layer of dark Grenade chocolate with Tahiti vanilla. On top of that, a layer of roast hazelnut, covered by a layer of citrus cream with orange, and sprinkled with Grand Marnier. Finally a pistachio layer. The coating of the cake is a fine layer of marzipan with decoration. 

The wedding cake has been produced by Confectioner Daniel Kruuse from Søllerød Kro, Confectioner Peter Finne from Farum konditori and Chief Confectioner Gert Sørensen, all of them representatives of the National Culinary Team of Denmark.