Presenting the wedding cake of the Crown Princess

Right now the wedding cake of the Swedish Crown Princess Couple is enjoyed at the Royal Palace of Stockholm. There has been a lot of secrecy regarding the appearance of the cake but now the Swedish association of bakers & confectioners can reveal all the details.

12 bottles of champagne, 25 litres of cream and 900 eggs are some of the ingredients in the wedding cake, which has 11 levels, is over 3 meters high and weighs 250 kilos. Every cake consists of 9 layers. Over 300 hours of work is behind the handicraft. The main part of the ingredients is Swedish raw materials and the cake has, as far as possible, been made of organic products, for example Swedish organic wild strawberries.  

– The wedding cake of the Crown Princess Couple is not only impressively beautiful with its 11 levels, but it is also an enjoyment of taste beyond the ordinary. The cake is rich of contrasts; it is a meeting between soft, wavy, traditional forms and a modern clean style. It also symbolises our view of the Crown Princess Couple; royalty with tradition and a modern couple, says Martin Lundell, managing director of the Swedish association of bakers & confectioners.

It is the Swedish association of bakers & confectioners that has been commissioned to bake the wedding cake and the confectioners chosen to perform the mission are the last four winners of the title Swedish Confectioner of the year (Swedish championships of confectioners)

The confectioners are Mattias Ljungberg, Jennie Elmerfors, Maria Grave and Conrad Tyrsén. In addition, Günther Koerffer, master confectioner, has been involved in leading the project.
The confectioners have been part of the entire process, all the way from planning to design and making of the cake. The Crown Princess Couple has been involved in tastings and has had a decisive influence on their wedding cake. The challenge has been finding ingredients matching both in taste and consistency.

An incredible lot of hours have been spent on planning, tasting and baking the cake. The flowers on the decoration alone, has taken 96 hours to make. Baking the actual cake has taken over 200 hours and in addition to that there is all the time spent on putting the cake together at sight.

– We are incredibly proud of being commissioned to this prestigious task which gives us the opportunity of showing the range of talent of the Swedish confectioners. The wedding cake of the Crown Princess Couple is a creation where the confectioners have challenged themselves to the outmost and it is a proof of skills of the highest standards as well as an amazing handicraft, concludes Martin Lundell.

The Swedish association of bakers & confectioners presents the cake as a gift to the wedding couple.

The wedding cake of the Crown Princess Couple in short:

Every cake consists of 9 layers and has a shape of a four leaf clover.

The wedding cake is 3.3 meters high and has 11 levels.

The cake at the bottom has a diameter of 1.25 meters and the top cake has a diameter of 25 centimetres.

Every cake is 11 centimetres high.

The top cake is crowned with the monogram of the Crown Princess Couple, casted in caramelized sugar in one piece.

The cake weighs 250 kilos, and including the stand in weighs as much as 500 kilos.

The cake consists of the following 9 layers:
Daquise cake (soft almond-meringue cake made from almond flour)
One layer of almond and chocolate crisp
One thin layer of Champagne mousse
Daquise cake
Wild strawberry curd interior (immersed layer of wild strawberry curd)
Champagne mousse
One layer of wild strawberry compote
Fragilite cake (soft almond-meringue cake made from marzipan/almond paste)
Coated in Champagne mousse
And sprayed with white chocolate

The decor:
The cake is ornamented with triangular spirals made from sugar in transparent gold and blue together with over a hundred handmade Lilies and Roses made from caramelized sugar. On top of the caramelized sugar are spirals made of sugar paste. The base of the décor is a wavy plate of pastillage. Following the sides of the cake is a silk ribbon with the four leaf clover and the Northern star.

The ingredients used for the cake is as below:

25 Litres (6 Gallons) of Full Cream

50 Kilo (110 lbs) Sugar

10 Kilo (22 lbs) Fresh Swedish Wild Strawberries

10 Kilo (22 lbs) Fresh Swedish Raspberries

16 Kilo (35 lbs) Wild Strawberry Puree

4 Kilo (9 lbs) Raspberry Puree

5 Kilo (11 lbs) Organic Butter

900 Organic Eggs

12 Bottles of Champagne, Bruno Michel Cuvee Blanche

3 Bottles of Marc de Champagne

20 Kilo (44 lbs) Mascarpone Cheese

12 Kilo (26 lbs) Almonds

100 Handmade Roses made of Caramelized Sugar

40 Lilies Handmade of Caramelized Sugar

250 Handmade Spirals made of Sugar

1,5 Kilo (3 lbs) Milk Chocolate

250 Gram (8 Ounces) Cocoa butter

6 Kilo (13 lbs) Marzipan (Almond Paste)

12 kilo (26 lbs) Almond Flour

12 Kilo (26 lbs) Icing Sugar

1,5 Litre (6 cups) Milk

2 Kilo (4 lbs) Gelatine

Lemon zest from 80 Lemons

5 Kilo (11 lbs) White Chocolate

For more information please contact:
Martin Lundell, managing director of the Swedish association of bakers & confectioners  
Tel: +46 8-762 67 94
Cell: +46 703-646 794
E-mail: martin@bageri.se

Conrad Tyrsén
Swedish confectioner of the year 2009
+46 735-03 69 31 

Maria Grave
Swedish confectioner of the year 2008
+46 31-27 18 58

Jennie Elmerfors
Swedish confectioner of the year 2007
+46 701-70 79 74

Mattias Ljungberg
Swedish confectioner of the year 2006
+46 708-77 12 07

Günther Koerffer
Vice president of the Swedish association of bakers & confectioners
+46 703-48 63 03

Download images at www.bageri.se.