Renshaw, a Royal Warrant Holder since 1950 for its almond products, has been working with The Fiona Cairns Bakery to create a cake to celebrate the 60th anniversary of the Queen’s Coronation. The four tier cake will go on display at Buckingham Palace during the three-day event, which takes place this weekend.
The cake features the flowers of the four nations that comprise the United Kingdom: the rose, the thistle, the daffodil and the shamrock. It has elements of the Coronation Coach and also incorporates abstracted Fleur de Lys inspirations. The crowning glory is a replica of the Sovereign’s Orb, which The Queen held at her Coronation in 1953 to represent her role as Defender of the Faith and Supreme Governor of the Church of England.
Group Finance Director Mike McDonough, who currently holds the Royal Warrant on behalf of Renshaw, said: “We are delighted to be part the prestigious Coronation Festival. Working with the Fiona Cairns Bakery brings together two brands with royal heritage to produce a cake fitting of the occasion, which all visitors will be able to see at the event.”
Fiona Cairns Ltd Design Director Rachel Eardley added: “We are delighted to have designed a bespoke cake in association with Renshaw for the Coronation Festival. There are many icons associated with the Coronation but we have chosen to create a tiered cake that reflects our style and skills as well as complementing the occasion.”
The Coronation Festival is open to members of the public from Friday 12 July to Sunday 14 July, between the hours of 9.30am and 4pm. The cake will be on show at the Food & Drink Marquee, stand no. FD07.
For further information visit www.coronationfestival.com
Roses for the occasion
Perhaps you are planning to make your own Coronation Cake. If you are, where better to go for marzipan modelling advice than Renshaw, purveryors of almond products to the Royal Family? Here is a method for creating marzipan roses that will give your creation its very own royal seal of approval!
a 500g pack of Renshaw Natural Marzipan
pink food colour (paste if possible)
First knead the marzipan until pliable, then roll a piece into a 2cm (3/4in) ball. Roll this on one side to make a cone shape.
You will then need: 1 petal to cover the point of the cone; 3 further petals to make a bud; 5 further petals to make half a rose; and 7 further petals to make a fully open rose.
To make a petal, roll a 1cm (1/3in) ball of marzipan. Flatten it to thin one side, leaving the other side thicker. Wrap this around the cone, covering the top, to form the start of the bud. The marzipan should stick together easily but you can use a little cooled boiled water to hold the petals together if necessary.
Make 3 more petals and press them around the base of the bud. Gently curl the edges of the petals, then place one inside the other, sticking them together with a little water.
Make 5 more petals and, using a little water, stick them under first row of petals. Continue, placing petals in between and slightly lower than the previous row. Continue the process with a further 7 petals, if you require a large open rose. Trim off the excess cone at the bottom of the rose and leave to set. Place on the cake, sticking with a little water.