The confectionery masterpiece covered in cream and white icing and decorated with up to 900 delicate sugar-paste flowers was centre-stage at the Buckingham Palace reception.
The project has left cake-maker Fiona Cairns exhausted but elated after working for FIVE WEEKS on the project which has tested her skills and those of her team to the limit.
Ms Cairns, 56, whose confections are sold in Harrods, Selfridges and Waitrose, was contacted by St James's Palace in February and asked if she would make William and Kate's wedding cake.
Speaking at Buckingham Palace after she had put the final touches to the cake, she said: "Catherine did not want it to be seven feet tall, she didn't want it to be towering and thin, and I think we succeeded.
"We reflected some of the architectural details in the room so the garlands on the walls were reproduced loosely on the fourth tier - we've used roses, acorns, ivy leaves, apple blossom and bridal rose."The bride wanted elements from the Joseph Lambeth technique of cake decoration, where intricate piping is used to make three dimensional scroll work, leaves, flowers and other adornments.
The cake was served at a lavish lunchtime wedding reception at Buckingham Palace for 650 close friends and family.
The chosen few picked from the wedding congregation - representing the couple's "official and private lives" - were treated to sumptuous canapes and quaffed on Reserve Champagne.
Some of the canapes on offer at the bash included Cornish crab salad on lemon blini, quails eggs with celery salt and miniature watercress and asparagus tart.
But next to the more exotic nibbles were some more recognisable offerings - like grain mustard and honey-glazed chipolatas and miniature Yorkshire pudding with beef and horseradish mousse.
For the sweet toothed among Wills and Kate's guests the menu offered rhubarb cr?me brulee tartlet, passion fruit praline and dark chocolate ganache truffle.
All the ingredients for the canap?s were carefully sourced from Royal Warrant holding companies and used ingredients from the four corners of Britain.
These included English asparagus, Welsh organic celery salt, langoustines from the North West Coast of Scotland and pork from the Cotswolds.
Guests at the royal reception also indulged in a multi-tiered chocolate biscuit cake at the request of Wills, who is said to have developed a soft spot for the treat.
The newlyweds commissioned biscuit maker McVities to craft the chocolate creation after the Duke of Cambridge enjoyed eating the sweet treat as a child.
The flawless square sweet rose up three tiers above its golden stand and was offered as an alternative to the official wedding cake.
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