Many years back, there lived a beautiful Rose Nymph. Like caressing a sighing gossamer, she nurtured her dream, tenderly swaying her dainty fingers on her wedding dress. The young nymph had barely slept a crumbling wink all night.
She tried her best to sleep, for which
And, certainly, not this bride.
The only real Bride of the world.
The bride who would soon climb her way into the Looking Glass, a fairy moment that had long awaited her.
The moment that would change her life forever. A bride as beautiful and quaint like the fairy murmurs, sweet like the rhyme of a nightingale, as fragile and ephemeral as tears of rose petals and as rare and regal as a rising phoenix.
The Divine Beauty, belonging to a timeless celestial world; the Persephone of the modern Reagan epoch. Waiting for her long-lived tiara moment.
But, unlike the Gothic-black velvety dress adorned by the saddest little bride, the bride Persephone made, this Bride was the merriest, enchanted rosebud that had bloomed overnight.
An ivory silk rose grew overnight and got magically planted in the garden of St. Paul’s Cathedral!
The wedding dress, bejeweled and encrusted in an infinite cluster of pearls, a pristine square of timeless lace borrowed from Queen Mary’s gown and handmade motifs rooted all over, with the lengthiest train of fabric; was indeed the longest royal dress ever!
Befuddled by her powdery, loftiness of the waterfall of the most beguiled and the exquisite wedding dress created since the birth of Time, the little Rose Nymph grew worried of how would she don this heavenly gown bunched from ivory silk taffeta dress of pearls entwined in a vintage lace.
And cut the most exquisite bridal cake of the world, as lovely and enchanting as her.
The celestial bridal cake was cut by the Princess of Hearts, the lovely Diana, Princess of Wales, after she exchanged the wedding vows with the young Prince Charles and dazed the world with her bewitching beauty.
I really adored reading her
- 1 1/4 cup of Kisan cooking oil
- 3 large eggs, use a mixer to beat them well.
- 1 3/4 cup of granulated white sugar
- 1 tsp. of pure vanilla extract
- 2 1/4 cup of all-purpose flour
- 1 1/2 tsp. of cinnamon
- 1 tsp. of baking soda
- 1 can of crushed pineapple with juice 1 1/2 cup of sliced bananas
- 1 cup of chopped apples, skinned and cored
- 3/4 cup of peeled coconut
- 3/4 cup of sliced nuts
THE PRINCESS DIANA’S WEDDDING CAKE DECORATION
- 1 pack of cream cheese, almost 8 ounces
- 1/4 cup of Kisan oil
- 1 tsp. of pure vanilla essence
- 3 cups of powdered sugar
Preheat the oven to 350 degrees. Grease and flour a 9 X 13 baking dish to bake the cake.
Take a large baking bowl and blend together all the ingredients, such as the Kisan heart-healthy oil, eggs, sugar, and vanilla essence together.
Sift the dry ingredients and add them to the batter or the mixture.
Stir in the rest of the cake ingredients to the batter.
Pour the batter into a pre-prepared pan and bake it at 350 degrees for almost fifty minutes or until you insert a toothpick in the center of the cake, as a cake test and if it comes out clean, that means the cake is all done!
Remove from oven and cool cake wholly and frost with the cream cheese as a cake coating.
Enjoy the delicious recipe of the royal wedding cake and experience the aristocratic vibes to remember the beautiful memories celebrated by Diana, the Princess of Hearts!