Princess Eugenie and Jack Brooksbank arrive at Windsor FREE now and never miss the top Royal stories again. SUBSCRIBE Invalid email Sign up fornow and never miss the top Royal stories again. When you subscribe we will use the information you provide to send you these newsletters. Sometimes they'll include recommendations for other related newsletters or services we offer. Our Privacy Notice explains more about how we use your data, and your rights. You can unsubscribe at any time. The royal wedding cake is being created by Sophie Cabot, who is part of Eugenie’s father, Andrew, Duke of York’s Pitch At Palace initiative to help boost the work of entrepreneurs. Sophie began work on the special cake in the kitchens of Buckingham Palace on Wednesday. The cake will be made up of three tiers of red velvet and two of chocolate sponge. These will be covered with butter cream, white icing and decorated with sugar for an added autumn theme. The cake will contain up to 400 eggs, at least 53 packs of unsalted butter, 15kg of organic self raising flour, and 20kg of sugar. Ms Cabot admited the nerves were kicking in as she told Sky News: "I'm used to baking on a much smaller scale, so it's a challenge. "I've got butterflies but at the same time I'm just overjoyed and so excited. "You know when I start getting going with the baking and start with the sugar work the nerves go because I just get so engrossed with what I'm doing and just love it so much so I feel very very honoured that they have selected me to do it really.” Princess Eugenie wedding: Sophie Cabot spent this week making the red velvet cake Royal wedding cakes have traditionally been extravagant fruit cakes. Prince William and Kate Middleton opted for the traditional choice for their 2011 nuptials, which was made by baker Fiona Cairns and featured edible flowers. Prince Harry and Meghan Markle broke the trend after having a lemon elderflower cake created by pastry chef Claire Ptak at their wedding in May this year. Why has Princess Eugenie also chosen unconventional wedding cake? Chinelo Awa, the founder of Good Cake Day, told Express.co.uk red velvet cake is a “must-have” for couple’s seeking a unique wedding cake. Princess Eugenie wedding: Prince Harry and Meghan Markle chose a lemon elderflower wedding cake She said: “The magic of red velvet is that it satisfies the cake cravings chocolate and non-chocolate lovers alike. “Add to the fact that the cream cheese frosting balances the slight acidity of the velvety, moist and dense sponge to create a truly unique and delicious flavour combination, red velvet becomes a must have for any couple who want a unique and delicious wedding cake.” Ms Awa added more people are now choosing more unconventional wedding cakes rather than the traditional fruit cake. Princess Eugenie wedding: The royal will marry Jack Brooksbank on Friday<doc-sep>A spectacular five-tier wedding cake will be the stunning centerpiece at the luncheon reception to mark Princess Eugenie and Jack Brooksbank's royal wedding on Friday A spectacular five-tier wedding cake will be the stunning centerpiece at the luncheon reception to mark Princess Eugenie and Jack Brooksbank‘s royal wedding on Friday. Cake designer Sophie Cabot started baking the red velvet and chocolate creation at Buckingham Palace on Wednesday, and revealed it will contain up to 400 eggs, at least 53 packs of unsalted butter, 33 lbs. of organic self-rising flour and 44 lbs. of sugar. Get push notifications with news, features and more. Around 850 guests at the luncheon reception at Windsor Castle will feast on the confection, which will consist of three tiers of red velvet and two of chocolate sponge cake covered with butter cream, white icing and decorated with sugar work with an autumnal theme. Other ingredients include vanilla essence, vanilla bean paste and red food coloring to give the cake a distinctive look. Cabot, 33, told reporters she felt “very honored they have selected me” after she brought cake samples for the royal couple to try during their first meeting over the summer. “The couple were very relaxed, very comfortable. I got the feeling the cake was something they were very excited about,” she said. “It was a fun meeting as well because I don’t think it’s every day you have a meeting about cake and you get to try cake.” The baker, whose business is based in Fulham, west London, said she “was nervous, but at the same time really, really excited,” about being chosen. “They were very excited about having red velvet, during the tastings, red velvet and chocolate came out top.” “It’s a lovely thing to have at this time of year as well – it’s a nice, rich cake.” 9921422p Sophie Cabot | Credit: REX/Shutterstock “Not one cake is ever the same and this was extra because of the time of year and they wanted to keep it so seasonal – it was a real joy.” Serpentine Summer Party 2018 - Arrivals Credit: Dave Benett/Getty Cabot started creating the cake in July, crafting the detailed sugar flowers and foliage, from ivy and acorns to white flowers and maple leaves, which will decorate the five-tiers of the cake. “With such a big cake you need to start well in advance especially with all the sugar work, so it was important to get going quite quickly,” she said. Cabot added: “There are a lot of eggs involved and a lot of butter, obviously, just for the sheer amount of people who hope to have a piece of cake.” 9921422e Sophie Cabot | Credit: REX/Shutterstock “It’s a lot of ingredients, it’s a huge scale, it’s a bit different for me. I’m used to baking on a much smaller scale – it’s a challenge,” she added.<doc-sep>It marks the second royal wedding of the year, following the Duke and Duchess of Sussex who tied the knot back in May.<doc-sep>Princess Eugenie and Jack Brooksbank to break tradition with this royal wedding detail The royal family are in a treat! Princess Eugenie and Jack Brooksbank’s royal wedding reception sounds like it will be quite the celebration! The couple are set to host a two-day party in Windsor on Friday and Saturday, and there’s one part the groom has been particularly involved with – the drinks. As European Brand Manager for Casamigos Tequila, the brand founded by George Clooney, Rande Gerber and Mike Meldman, Jack knows a thing or two about drinks, and has commented on the drinks set to be served to the royal family and other prestigious guests at their nuptials. Jack Brooksbank has been in charge of choosing drinks for the royal wedding The 29-year-old said that he “is in charge of choosing drinks” and confirmed that a selection of bespoke Casamigos cocktails have been created for the event and will be served to guests throughout the wedding weekend. Although details are yet to be confirmed about exactly what tequila cocktails the guests will drink, example recipes on the brand’s website include margaritas, bellinis and even Casa Rosé, which adds a shot of tequila and rose liqueur to a glass of rosé wine. MORE: George Clooney and wife Amal will not attend royal wedding after months of speculation The tipples are a stark contrast to the Pol Roger champagne that was served at Prince Harry and Meghan’s royal wedding in May, although we’re sure champagne and wine will also be on offer for guests to raise a toast to the newlyweds. The couple will serve tequila cocktails at the royal wedding Princess Eugenie and Jack have also opted to break tradition with their wedding cake, opting for an autumnal red velvet and chocolate confection instead of customary iced fruit cake. The couple have asked Sophie Cabot to make their five-tier cake, which consists of three tiers of red velvet and two of chocolate sponge cake covered with butter cream, white icing, and decorated with sugar work with an autumnal theme. STORY: What is Princess Eugenie's net worth? Loading the player... Get the lowdown on Eugenie and Jack's wedding After a number of meetings with the couple to finalise the design, the professional baker began working on the cake in July, creating detailed sugar flowers and foliage, from ivy and acorns to white flowers and maple leaves, which will decorate the cake. Make sure you never miss a ROYAL story! Sign up to our newsletter to get all of our celebrity, royal and lifestyle news delivered directly to your inbox.<doc-sep>
Tequila cocktails and a huge red velvet cake will be on the menu at Princess Eugenie and Jack Brooksbank's wedding tomorrow. The tequila brand that Jack works for has confirmed that the groom has been put "in charge of choosing drinks" and that a selection of bespoke cocktails have been created for the event and will be served to guests throughout the wedding weekend. Jack is the European brand manager for a tequila company co-founded by George Clooney. But while Jack has been working on the drinks list, deciding on the wedding cake has been a joint effort. Cake designer Sophie Cabot was chosen to make the five-tier red velvet cake after producing biscuits for a Pitch@Palace event hosted by Eugenie's father, the Duke of York. Image: Cake designer Sophie Cabot was chosen to make the five-tier red velvet cake Ms Cabot said she felt "very honoured they have selected me", and said both the bride and groom wanted to get involved in the cake tasting. Image: The cake will contain up to 400 eggs and at least 53 packs of unsalted butter She said: "The couple were very relaxed, very comfortable. "I got the feeling the cake was something they were very excited about. "It was a fun meeting as well because I don't think it's every day you have a meeting about cake and you get to try cake." The cake will consist of three tiers of red velvet and two of chocolate sponge covered with butter cream, white icing and decorated with sugar work with an autumnal theme. It will contain up to 400 eggs, at least 53 packs of unsalted butter, 15kg of organic self raising flour, and 20kg of sugar. Image: The cake will be decorated with sugar work with an autumnal theme Speaking in the kitchens at Buckingham Palace, Ms Cabot did admit the nerves have been kicking in. She said, "I'm used to baking on a much smaller scale, so it's a challenge. "I've got butterflies but at the same time I'm just overjoyed and so excited. "You know when I start getting going with the baking and start with the sugar work the nerves go because I just get so engrossed with what I'm doing and just love it so much so I feel very very honoured that they have selected me to do it really."