May 28, 2012
The Pure Pasty Co. owner Mike Burgess and chef Nicola Willis-Jones with the Queen Elizabeth II Diamond Jubilee fruitcake Willis-Jones and fellow Pure Pasty chefs created.
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The Pure Pasty Co. makes celebration cake.
It took a four-month period, two pounds each of butter, flour and sugar, eight pounds of mixed dried fruit, home-made marzipan and fondant, brandy and artistic finesse to create the spectacular Queen Elizabeth II’s Diamond Jubilee cake at The Pure Pasty Co. on Church Street.