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Four and twenty blackbirds, a 5-foot cake and magerine reindeer - all part of a rather cakey exhibition.
On the occasion of the wedding of the century, Tate & Lyle Royal Icing Sugar sponsored an exhibition, Let Them Eat Cake, which ran from April 22-25 at London’s Wellington Arch at Hyde Park Corner.
Dedicated to Royal Wedding cakes throughout history, the exhibition hosted a selection of replicated royal cakes: the Four & Twenty Blackbird’s Pie – Henry VIII’s gift to his new bride, Anne Boleyn – as well as the magnificent 5-foot cake served at the nuptials of Charles and Diana.
The exhibition, which was free of charge, was co-curated by the master chef Simon Smith, who is renowned for the incredible margarine sculptures he creates upon commission from multinational brands, from Rolls Royce to Tate & Lyle, and prestigious private clients.
The other curator was Roland Rotherham, one of the world’s leading experts on the legends of King Arthur and the Holy Grail, and the co-author of the book Simmering Through the Ages: A Culinary Journey Through History.
Tate & Lyle also ran a unique competition allowing passionate bakers the chance to have their own cakes displayed at the exhibition.