Searcys Princess Cake: A Royal Wedding Cake recreated to mark our 175th Anniversary

Journey back with us to the 1896 royal wedding of Princess Maud, then the future Queen of Norway, to Prince Carl of Denmark. Considered the society wedding of the year, royal attendees included Queen Victoria, grandmother of the bride, the Prince and Princess of Wales and Crown Prince and Princess of Denmark.

Our founder, John Searcy was a confectioner by trade and a Royal Warrant holder to the Prince of Wales, came out of retirement to bake the breathtaking multi-tiered cake for the wedding. Adorned with confectionary, the cake included fine sugar work flowers, roses and angels, along with the Royal Arms of England and Denmark.

Image 1: King Haakon VII of Norway and Queen Maud, the daughter of the Princes of Wales (later King Edward VII), at their wedding. Hulton Archive/Getty Images (via Tatler.com)

In tribute of our founder and to celebrate our anniversary year, we have recreated this extraordinary cake. Our talent team, led by Searcys’ pastry chef, Yvonne Graham and in partnership with baker Elizabeth Solaru of Elizabeth’s Cake Emporium, spent three weeks tirelessly completing the cake to reflect its original design.

Five-tiers of Dundee fruit cake are covered with delicate marzipan and white and gold lattice work icing before topped with carefully crafted sugar work of flowers, fruits, cherubs and lions.

To try a slice of the action, the cake will travel across our restaurants throughout the summer from National Baking Day on 17th May. Guests will be able to try a slice to purchase at venues including 116 Pall Mall, The Pump Room in Bath, Searcys at the Gherkin and St Pancras Brasserie.

The Princess Maud Wedding cake can also be made to order for any wedding celebrations booked across our iconic venues.

Searcys Princess Cake