The Royal Wedding Cake in Brief
Queen Elizabeth II married Prince Philip on 20 November 1947 at Westminster Abbey. The wedding cake was a four-tier fruitcake, standing about 2.7 metres tall, and was the largest and most elaborate confection ever made for a royal wedding at that time.
Design, Ingredients, and Makers
The cake was created by McVitie and Price, using ingredients sourced from across the Commonwealth, including flour from Australia, sugar from Barbados, and butter from New Zealand. It was decorated with delicate sugar flowers and featured the royal coat of arms, reflecting post-war austerity with its elegant yet restrained style.
Legacy and Where to Learn More
The cake was cut with a ceremonial sword and served to guests, while tiers were later distributed to charities and institutions. For more details on the cake and its history, visit the official Royal Collection Trust page at Royal Collection Trust.
