On Friday, July 21, Brown’s Court Bakery will honor the fifty year anniversary of the wedding of Elvis and Priscilla Presley with a recreation of their iconic wedding cake that appeared at their May 1, 1967 wedding reception.
The Charleston, South Carolina bakery will have a tough task ahead of it. The original cake was a six-tier yellow sponge cake, each layer filled twice with apricot marmalade and a kirsch flavored Bavarian cream. All the layers were glazed with kirsch flavored fondant icing and decorated with royal icing and marzipan roses.
“It's massive and so ornate,” says the bakery's lead barista Miles Boinest tells Charleston City Paper. “There are marzipan flowers on the outside and Greek columns between these layers. It's six tiers.”
The original cake cost $3,200 and required 20 pounds of Crisco shortening, 48 2-inch sugar hearts, and 478 silver dragees (small silver decorating balls). The cake is estimated to cost $22,000 today.
The team at Brown’s Court Bakery will go through a test run of the cake on Tuesday, July 18, and if all goes well they will be ready to make it again on Friday.