Report by James Franklin , Reporter
Monday, May 21, 2012
A CHEF from Worle helped kick off the Diamond Jubilee celebrations by presenting a huge cake marking the event to the Queen.
Paul Farrant spent eight weeks working with a team of instructors from the Defence Food Services School to create the 90kg cake.
On Saturday Mr Farrant and his team presented it to Queen Elizabeth and Prince Phillip at a military parade and muster held at Windsor Castle to mark her 60 years on the throne.
Mr Farrant, from High Street, is a confectionary specialist with the Ministry of Defence, where he has been for the past 13 years.
After being informed he would be part of the team to create the cake, the 53-year-old worked in utmost secrecy alongside four other specialists at the Worthy Down Camp in Hampshire to create it.
They used 165 eggs, 25kg of marzipan and 30 kg of icing sugar for the three-tiered cake, which had a 36inch base.
Mr Farrant carried out much of the intricate icing work, including a hand-painted pastillage sugar representation of St Edward’s Crown.
The team then presented their creation to the monarch at a reception following Saturday’s muster.
He said: “The Queen shook my hand, which I have been told is a sign of pleasure. I then had a chat with Prince Phillip about the cake, and when I told him how much it weighed he asked if it was full of concrete.
“I told him that it was full of fruit cake.”
Mr Farrant added that he will now bring back some parts of the cake for his daughter Abigail to show to her classmates at Churchill Academy.
“I made several crowns for the cake, so I’m going to bring back one of them and some other parts to give to my daughter so she can take it into school.
“I think she is going to be quite proud. It was a very good day, everything went well.
“I am very proud that I was part of the team who created the cake. We were all very pleased with the way it turned out.”
The cake is now on display at the Food Services School in Worthy Down.