Sydney Master PÃ¢tissier Jean-Michel Raynaud has recreated William & Kate's decadent Royal Wedding cake in just 48 hours! After receiving pictures of the cake early on Saturday, he and his team worked around the clock in Baroque Bistro's kitchen to create a replica of the extravagant cake by Monday morning.
The original cake featured over 17 different flower designs, 900 individually iced flowers and eight tiers and took cake maker Fiona Cairns and her extensive team five weeks to complete, at an estimated cost of AU$80,000. The replica mimicks the elaborate details of the original cake, with icing flowers and buds painstakingly moulded by hand, petal-by-petal. French PÃ¢tissier Raynaud, former head chef of 3-Michelin starred restaurant Le Petit Nice said "We knew we had to work quickly, which was especially difficult seeing as many of the fine, delicate details of the cakes decoration would usually take weeks. The flowers were definitely the most time consuming aspect of the recreation, as many of them - such as the acorn and the thistle - we were making for the first time!"
The Baroque Bistro's cake is large enough to feed 1200 people, even though the original design's bottom tier was dropped in this version. Raynaud estimates a cake like the one he's created would cost approximately $8,000-$10,000.
The Royal replica has brought a lot of attention to Baroque Bistro, particularly the Patisserie - headed by PÃ¢tissier Raynaud. They've had a number of enquiries about elements of the cake already! (Although no requests for a complete replica yet.) The cake will be on display at Baroque Bistro, at 88 George Street The Rocks for the next few weeks! Don't miss out on taking a look at this incredible creation!!
Stunning photography courtesy of Andrew Jarvie Photography.
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