The designer baking the cake for the royal wedding of Princess Eugenie and Jack Brooksbank is a little nervous but says she is honoured to have been selected for the couple's big day.
"I have got butterflies but at the same time just overjoyed and just so excited," said Sophie Cabot, who began preparing the red and velvet chocolate cake in Buckingham Palace's kitchens on Wednesday.
"So when I start getting going with the baking ... the nerves they go because I just get so engrossed with what I'm doing and I just love it so much ... I feel very, very honoured that they have selected me to do it."
The five-tier creation will contain up to 400 eggs, at least 53 packs off unsalted butter, 15kg of organic self-raising flour, and 20kg of sugar.
Eugenie, 28, younger daughter of Prince Andrew and his ex-wife Sarah Ferguson, the Duchess of York, will marry Brooksbank, 32, on Friday at the queen's Windsor Castle home, west of London.
Her cousin Prince Harry and wife Meghan had their glittering wedding in May at the same location.
Cabot, originally a costume designer who started her London-based cake design business in 2014, said her cake would be traditional with a modern feel, incorporating an autumnal theme and covered with detailed sugar work.
Australian Associated Press
