Queen Victoria actually had two cakes for wedding celebrations. The cake intended to be consumed by the largest number of guests weighed near enough 300lbs.
The largest cake was shared amongst the dignitaries and guests and that were in attendance at the wedding, they were also given a slice of wedding cake in boxes as souvenirs. Notables, family relations and dignitaries who were not able to attend the wedding were sent their slice in the post. Slices were also given to those who were involved in wedding preparations. On the top was seen a figure of Britannia blessing the bride and bridegroom, who were somewhat incongruously dressed in the costume of ancient Rome. These figures were nearly a foot high, and were, of course, moulded in sugar. At the feet of Prince Albert was the figure of a dog, denoting fidelity; while at Her Majesty’s feet were a pair of turtle doves, denoting the felicity of the marriage state. A large Cupid was also seen writing the date of the marriage in a book, and at the top of the cake were many bouquets of white flowers, tied with true lovers’ knots of white satin ribbon. This cake weighed nearly 300lb. and was 14in. thick and 12ft. in circumference.
Those who were privileged enough to attend the Wedding breakfast at Buckingham Palace were given a slice of The Queen's smaller bridal cake. The smaller bridal cake was decorated with sugar vases, icing flowers, leaves and embellished with the Order Of The Garter insignia. To top the cake off, a large candied sugar vase containing sugar sprigs of orange blossoms was the centerpiece of the cake. Two white stain flags painted with the royal standard flags on each side finished the decorations off. The smaller cake was made by Messrs. Gunter, of Berkeley Square, and before being sent to the Palace, it was exhibited on the firm’s premises to more than 21,000 persons! The smaller cake was also a fruit cake which followed the same recipe as that of the main cake.
The recipe of the cake is as follows:
THE QUEEN'S WEDDING CAKE.
Twelve eggs, 1% pounds of white sugar, 1 pound of butter 1 cup of brown sugar, 1 pound of flour, 1 pound of almonds, 2 pounds of citron, 4 pounds of raisins, 2 pounds of currants, 1 nutmeg, 2 spoonfuls of cloves, 2 spoonfuls of cinnamon, 1 quart of brandy, % cup of boiled milk. The almonds must be blanched and cut in strips; the raisins seeded; the citron sliced; the currants washed and dried the day previous to the mixing. The flour, sugar and almonds are dried and slightly browned in a slow oven; the eggs must be separated and beaten stiff; the butter and sugar must be beaten till creamy, then add flour and eggs alternately, then milk and spices-then with a wooden spatular beat in the fruit, add 1 pint of brandy, and cook four hours in. an evenly heated oven. The pan should be raised from the bottom of oven. After the cake is baked and cold turn over it the remaining pint of brandy. Wrap in paraffine paper and box. Once a year the cake should be removed from box and another pint of brandy poured over it. It will keep and grow better for several years" Mrs. Guy Magee.
In the evening a banquet was given at St. James’s Palace, and covers were laid for 130 persons. There were three tables, and at the upper end of the Queen’s table stood both of the magnificent cakes which were laid before the guests and were shared amongst those dining.
The Times reported: “We are assured that not one of the cherubs on the royal wedding cake was intended to represent Lord Palmerston. The resemblance therefore pointed out… must be purely accidental.”
Queen Victoria's wedding was a trendsetter not only for white wedding dresses, Royal weddings taking place during the day instead of the evening like previous monarchs but she also helped set the trend for royal white icing wedding cakes featuring the bride and grooms effigys on the top of the cake. Queen Victoria's wedding also helped set the trend for having two main cakes at the wedding, the 'official cake' served to dignitaries and the second cake for 'special use by the Royal family'
A surviving slice of the cake was auctioned off by Christie’s 2016, and made £1500.