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How the Queen and Prince Philip’s stunning four-tier 9-foot wedding cake was made in Reading

In 1947, the country celebrated the wedding of Princess Elizabeth and Philip Mountbatten, and their impressive cake was a central feature of the day.

It was made by the prestigious Huntley and Palmers biscuit company in Reading, with the frosting department working non-stop on the cake for three weeks – and you can see why!

The intricate design includes the royal crest, little angels and intricate lace-like details.

The four-tier masterpiece was nine feet tall, weighed 500 pounds, and produced 2,000 pieces of cake.

The cake was a fruit cake and was nicknamed the “10,000 mile cake” because the ingredients came from all over the world as some foods were still rationed in the UK.

The sugar was even shipped by the Australian Girl Guides Association.

The wedding cake from the Huntley and Palmers Factory in Reading
(Image: Popperfoto via Getty Images)

If you’d like to recreate this yourself, think again – the team at Le Cordon Bleu cooking school recently attempted to recreate it for an ITV documentary titled “A Very Royal Wedding”.

It took 60 pounds of butter, 55 pounds of sugar, 75 pounds of flour, 660 eggs, 80 oranges and lemons, 300 pounds of dried nuts and fruits, and three and a half gallons of navy rum; 150 pounds of marzipan and 110 pounds of powdered sugar.

The creators of the cake, Huntley and Palmers, started out as a small bakery on London Street in Reading in 1822.

However, it continued to grow and opened up a huge impact on Kings Road in Reading. By 1900 it was the largest biscuit maker in the world and employed over 5,000 people.

It was such a big company that it was nicknamed “Biscuit Town”.

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