For seven decades, Mr. Spence decorated the desserts for Britain’s royal family at weddings, anniversaries and celebrations.
One day in November 1947, a young apprentice at a bakery in Scotland carried some ingredients from his downstairs workstation to the main kitchen. Just at that moment, the head confectioner was looking for an extra hand.
Over the next seven decades, Mr. Spence was involved in nearly every major royal event — weddings, anniversaries, celebrations — as one of Britain’s most acclaimed cake decorators. His intricate artistry with icing was studied in culinary schools, featured in exhibitions and elevated him to a foodie celebrity along with the popularity of baking shows and competitions such as “The Great British Bake Off” .
The white icing and floral flourishes took nearly a week to apply. Mr. Spence was given an opportunity to assist with the decoration, according to aof royal cakemaking. “His hands covered in blisters from the task,” the account said. For the 1981 wedding of Prince Charles and Diana Spencer, Mr. Spence returned to more classic lines with an eight-foot-tall,of glass-flat icing and royal symbols. The fruitcake interior, made by bakers who worked with Mr. Spence in Bournemouth, contained 180 eggs, 12 pounds of butter and two bottles of rum. Buckingham Palace dispatched a Rolls-Royce to Bournemouth, about 110 miles from London, to transport the cake and Mr. Spence’s team.more than $2,500 at auction.
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