♕ The Real Royal Wedding Cake! ♕

Fiona Cairns, the cake creator.

Just gorgeous!

 

 

 

 

 

Royal Wedding Cake?

A pastry chef from the Welsh National Culinary Team, who has baked and decorated a magnificent wedding cake to celebrate the wedding of Prince William and Kate Middleton, is to star on primetime Canadian television.

Sally Owens, a cake decoration lecturer at Coleg Llandrillo Cymru, Rhos on Sea, was this week filmed by a crew from ‘Entertainment Tonight’, one of Canada's leading shows.

The filming was part of a series of programmes that will be screened in Canada a week before the wedding.

Sally, who was interviewed by Rosey Edeh, glamorous presenter of ‘Entertainment Tonight’, has devoted more than 300 hours to the special royal project.

“This wedding cake has provided fantastic opportunities to promote Wales and the Welsh National Culinary Team to a global audience,” said Sally. “I feel very proud and privileged because how often do you get a chance to make a cake to celebrate a royal wedding? The feedback from everyone who has seen us has been great.”

The impressive square cake has four tiers, is four feet high and is traditionally decorated with ivory royal icing. It bears the monograms of William and Catherine, Prince William’s coat of arms, the red Welsh dragon and a harp.

Prince William and his bride-to-be took Welsh National Culinary Team manager Graham Tinsley up on his offer to make a cake to celebrate their wedding at Westminster Abbey on April 29.

With the couple’s blessing, the cake was donated to Centrepoint, a charity for homeless young people of which Prince William is patron, in London today (Wednesday).

Last week, a film crew from ITV interviewed Sally, Mr Tinsley, executive chef at Carden Park Country Hotel, Golf Resort and Spa near Chester and a director of the Castle Hotel Conwy and team member Toby Beevers, executive chef at The University of Chester, for a documentary about the royal wedding.

With Prince William being stationed on Anglesey with the RAF search and rescue team and planning to live in North Wales following the wedding, the global media spotlight has focused on Wales in the past few months.

Robert Jones, a media relations executive with Visit Wales, said the Welsh National Culinary Team’s wedding cake had helped to generate international media interest in Wales.

The cake has achieved media coverage in the United States, Canada, New Zealand, Australia, Pakistan and across the UK.

The Welsh National Culinary Team is sponsored by the Welsh Assembly Government, C&C Catering Equipment Ltd, Brakes, Unilever Foodsolutions UK, Hybu Cig Cymru/ Meat Promotion Wales, Gourmet Classic Ltd, Villeroy and Boch, Friedr. Dick, Germany, Metcalfe Catering and All Clad.

Picture caption:

Sally Owens pictured with Rosey Edeh from Entertainment Tonight Canada and the wedding cake.

Holly Golightly - Pastry & Coffee ☼

 Ok...
We confess. 
We could not resist.
After posting about Holly Golightly & Breakfast @ Tiffany's, we admit that we could not just leave it at that. We just had to include the 'breakfast' as well.

Oh, well!
Here, we found the pastry and coffee to try out. 
(We like this easy pastry recipe from Pepperidge Farm & the Cinnamon Dolce Latte ala Starbucks from bfeedme.)

Danish Recipe 
Ingredients: 
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets)
1/2 cup canned almond filling
1/2 teaspoon ground cinnamon
1 egg, lightly beaten 
Directions 
Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400°F. Stir the almond filling and cinnamon in a small bowl. Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into 4 (about 5-inch) squares.
Spread 1 tablespoon almond mixture on each pastry square to within 1/4-inch of the edge. Fold the pastry squares over the filling to form a triangle. Starting at the wide end, roll up the pastry triangles toward the point. Place the pastries, point-side down, on a baking sheet. Curve the ends of the pastries inward to form a crescent shape. Brush with the egg. 
Bake for 20 minutes or until the pastries are golden brown.

(You can also substitute the filling, if you like!) 

Cinnamon Dolce Latte
Ingredients:
1/2 cup strong coffee
1/4 teaspoon ground cinnamon
1 1/2 teaspoons sugar
1 1/3 cups 1% low-fat milk
Directions
  In a large pan, mix the cinnamon and sugar with a bit of milk. Add the rest of the milk and bring to a boil. Just as the mixture comes to a boil, take it off the heat. Pour your coffee into your favorite mug.Pour in the milk and serve immediately.

Enjoy!