Icing on the cake on children’s big day
SHE BEGAN her working life as a costume designer, but having swapped frills for flour, Sophie Cabot got to work yesterday on her latest creation.
The five-tier red velvet and chocolate cake, featuring autumn colours and detailed sugar work, will be the centrepiece at the reception of Princess Eugenie and Jack Brooksbank.
Ms Cabot, 33, whose recipe will use 400 eggs, 53 packs of unsalted butter, 33lbs of organic self-raising flour, and 44lbs of sugar, came to the couple’s attention through her involvement with a programme for entrepreneurs run by the Duke of York.
She said she felt “very honoured” to have been selected.
Meanwhile, it was confirmed that the six-year-old daughter of the pop star Robbie Williams will be among those to have starring roles tomorrow.
Theodora Williams will be among the page boys and bridesmaids, alongside Prince George and Princess Charlotte, the eldest of the Duke and Duchess of Cambridge’s children.
Williams and his wife Ayda have been friends of Eugenie and her sister, Beatrice, for years.
The other bridesmaids will include Peter and Autumn Phillips’ daughters Savannah and Isla, and Zara Tindall’s four-year-old Mia, along with Maud Windsor, who is Eugenie’s goddaughter and the daughter of the actress Sophie Winkleman.