Friday, April 29, 2011

In love with the Royal Wedding, Part 3

Who doesn't love wedding cake? William and Kate had two.
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The wedding cake, designed by Fiona Cairns, is made from 17 individual fruit cakes (12 of which form the base) and has eight tiers. There are up to 900 individually iced flowers and leaves of 17 different varieties decorated on the cake. The chocolate biscuit cake was created by Mcvitie’s Cake Company using a Royal Family recipe at the special request of Prince William.

Guests at the reception will be entertained by Claire Jones, the official Harpist to HRH The Prince of Wales.
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Each of the 17 different flower designs on the official wedding cake has their own individual meaning according to the Language of Flowers. They include:
• White Rose - National symbol of England
• Daffodil – National symbol of Wales, new beginnings
• Shamrock – National symbol of Ireland
• Thistle – National symbol of Scotland
• Acorns, Oak Leaf – Strength, endurance
• Myrtle – Love
• Ivy – Wedded Love, Marriage
• Lily-of-the-Valley – Sweetness, Humility
• Rose (Bridal) – Happiness, Love.
• Sweet William – Grant me one smile
• Honeysuckle – The Bond of Love
• Apple Blossom – Preference, Good Fortune
• White Heather – Protection, Wishes will come true
• Jasmine (White) – Amiability
• Daisy – Innocence, Beauty, Simplicity
• Orange Blossom – Marriage, Eternal Love, Fruitfulness
• Lavender – ardent attachment, devotion, success, and luck.
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The full delicious-sounding reception menu is behind the cut. Click Read more!
The Queen is giving a lunchtime Reception at Buckingham Palace for around 650 guests drawn from the Wedding Service congregation, representing the Couple’s official and private lives.
Guests will be served a selection of canapés, including:
• Cornish Crab Salad on Lemon Blini
• Pressed Duck Terrine with Fruit Chutney
• Roulade of Goats Cheese with Caramelised Walnuts
• Assortment of Palmiers and Cheese Straws
• Scottish Smoked Salmon Rose on Beetroot Blini
• Miniature Watercress and Asparagus Tart
• Poached Asparagus spears with Hollandaise Sauce for Dipping
• Quails Eggs with Celery Salt
• Scottish Langoustines with Lemon Mayonnaise Pressed Confit of Pork Belly with Crayfish and Crackling
• Wild Mushroom and Celeriac Chausson
• Bubble and Squeak with Confit Shoulder of Lamb
• Grain Mustard and honey-glazed Chipolatas
• Smoked Haddock Fishcake with Pea Guacamole
• Miniature Yorkshire Pudding with Roast Fillet of Beef and Horseradish Mousse
• Gateau Opera
• Blood Orange Pate de Fruit
• Raspberry Financier
• Rhubarb Crème Brulee Tartlet
• Passion Fruit Praline
• White Chocolate Ganache Truffle
• Milk Chocolate Praline with Nuts
• Dark Chocolate Ganache Truffle
Guests will be served Pol Roger NV Brut Réserve Champagne with a selection of other soft and alcoholic drinks.

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