A GIANT homemade complimentary cake is to be served at a WGC retailer’s restaurant.
Karen James, pastry chef at John Lewis’ The Place To Eat cafe, has spent two weeks on producing the cake, which consists of 16lbs of dried fruit and 40 eggs.
“The decoration on the cake has been inspired by the Royal Wedding memorabilia available at John Lewis and we hope our customers enjoy it,” said Karen, who made a similar cake to celebrate the branch’s 25th anniversary in 2009.
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