Pastry chef Mallory Staley, 1789 Restaurant: “The perfect cake for the Royal Wedding would be a seven-tier wedding cake, white fondant with a royal blue satin ribbon around the bottom of each tier. Then cascading down would be elegant strands of pearls, along with beautiful fresh tulips (grown and picked from the Queen’s garden of course!)”
Staley recently joined executive chef Dan Giusti at 1789 after having worked in The Oak Room at the Plaza Hotel in New York City, and she is no stranger to show-stopping wedding cakes.
Pastry Chef Maris Justusson, AGAINN: a fruit cake for the princess (a royal tradition) and a chocolate biscuit cake for the prince.
Justusson added these desserts to AGAINN’s menu until the big day, and all of the proceeds from these desserts will go to one of the 26 charities that the couple chose for the Royal Wedding Charitable Gift Fund.
Rick Billings, ThinkFoodGroup pastry chef for José Andrés’ restaurants: “Something with delicate floral flavors for hers, maybe white chocolate genoise/jasmine mousse/orange gelee. For his, more masculine dark chocolate mousse, hazelnut cream, whiskey-soaked sponge cake.”
Billings previously worked in New York City as the pastry chef at L’Atelier de Joël Robuchon.
Share your cake descriptions and recipes in the comments. See which option is most popular among Restaurant SmartBrief readers next Wednesday on the blog.