Fifty years ago on May 1, Elvis Presley and Priscilla Ann Beaulieu were married. The first couple of rock ‘n’ roll’s nuptials took place at 9:40 a.m. in a private suite at the Aladdin Hotel & Casino in Las Vegas to the devastation of Elvis’ heartbroken fans across the nation.
According to People magazine, the Presleys served a breakfast buffet complete with roast suckling pig, oysters Rockefeller, lobster, champagne Southern fried chicken, and, the pièce de résistance, a six-foot-tall $3,200 kirsch liqueur-flavored, Bavarian cream-filled cake.
The monster dessert required 20 pounds of Crisco shortening, 48 2-inch sugar hearts, and 478 silver dragees, those ball-shaped confections that look like beebees.
Now, in honor of Friday night’s Elvis Ain’t Dead Fest at the Pour House, Brown’s Court Bakery Pastry Chef Carrie-Ann Bach will recreate this monument to Elvis and Priscilla’s love.
“It’s massive and so ornate,” says the bakery’s lead barista Miles Boinest. “There are marzipan flowers on the outside and Greek columns between these layers. It’s six tiers.”
So will Brown’s Court actually follow the recipe and make it six feet tall?
“Fuck yeah,” says Boinest.
And really, how could they not? People don’t play at the Elvis Ain’t Dead Fest. Last year, the event included Elvis trivia at Upper Deck, peanut butter-and-banana sandwiches at Rec Room, an Elvis-inspired sit-down meal at Spero, and an Elvis cover band concert at Local 616. This year, organizer Todd Anderson is taking his love for the Memphis Flash even further by lining up five Elvis cover bands, hosting a a Pelvis Off, Elvis Imposter costume contest, and an Elvis Girlfriend Imposter contest, as well as setting up an oh so tasteful “Elvis dead on a toilet” photo booth out back. Surely such a party wouldn’t be complete without cake.
To make this pillar of yellow sponge, Bach and her staff are baking a trial run today. Boinest was already sent to the grocery this morning to acquire the Crisco, “So that was fun,” he says.
The team hopes that if today’s test run goes smoothly, they can bake the real deal on Thursday, then construct the six layers, complete with lattice work, shell borders, red roses, sugar bells, sugar birds, and eight ounces of meringue powder, on site.
The Pour House doors open at 8 p.m., and the music kicks off at 9 p.m. The cover charge is $15.