Kronprinsessparets bröllop

Wedding cake

The tradition of having a tall wedding cake with several tiers goes back to the wedding ceremonies of ancient times.
Bread is thought to bring good fortune and guests arriving at Greek and Roman wedding celebrations brought round loaves, which were placed on the wedding table. The loaves were piled on top of each other to form a pyramid, and breadcrumbs were scattered in the bride's hair.
The story goes that a French chef, who was working at the English medieval court, came up with the idea of sticking the bread together with icing to form a tall cake. That is how the modern-day wedding cake came to be made up of several tiers, and put on display throughout the entire meal to be admired by the bridal couple and guests.

The taller the better

The taller the cake, the more splendid the wedding! During Victorian times, the cake was decorated with icing, sugar and marzipan to form a heavily embellished work of art. The skill of the pastry chef was put to the test and there were riotous displays of decoration.

The bridal couple cut and shared the first piece before the guests were served. The top was saved to be enjoyed on the occasion of the couple's first wedding anniversary. According to the original English recipe, the cake consisted of a dry sponge soaked in alcohol, which together with the outer coating of icing helped preserve the cake for longer.

Swedish flora for Princess Ingrid

At the wedding of the then Princess Ingrid and Crown Prince Fredrik of Denmark in 1935, Berg's court bakery in Stockholm produced a magnificent wedding cake for the banquet at the Royal Palace.

The cake was a one and a half metre tall three-tier croquembouche.
The croquembouche, decorated with piped almond paste, was the most popular Swedish wedding cake for a long time. Now it has had to make way for more English-American favourites.
It took two pastry chefs an entire month to bake and decorate Ingrid and Fredrik's cake. A cupola rose above the bottom tier's floral temple, with columns decorated with flowers. The top tier was crowned with a horn of plenty filled with apple blossom, all made of sugar.
The decorations were meant to symbolise spring - the wedding took place in May - and around the cake there were pictures drawn in chocolate on marzipan. The drawings featured three royal palaces and the initials of the bridal couple.

Roses for Queen Silvia

King Carl Gustaf and Queen Silvia's wedding table in the 'Vita havet' assembly rooms was also adorned with a croquembouche when they married on 19 June, 1976.

Top Stockholm restaurant Operakällaren's master confectioner Dag Öster created a magnificent four-tier croquembouche with a crest. The cake was decorated with 160 marzipan roses.
One of the roses was carefully saved by one of the court footmen.
The rose was presented, perfectly preserved with a specially made silver stem and leaf, to a much-moved Queen Silvia on The King and Queen's silver wedding anniversary.