Help Chef Denis Martig Find His Photo of Elvis and Priscilla Presley's Wedding Cake Presentation



In a city like Memphis where connections to Elvis are commonplace, Chef Denis Martig’s story still stands out.

 

I learned about Martig’s relationship with Elvis in an email with the subject tag “Researching a Very Special Picture.” Now an internationally recognized pastry chef consultant living in his home country of Switzerland, Martig’s Elvis story dates back to 1967 when he worked at the Aladdin Hotel in Las Vegas.

 

Here is some of what he wrote to me in his email:

 

I was employed by the Aladdin Hotel in Las Vegas in the capacity of pastry chef when I was called on to make the wedding cake for Elvis and Priscilla Presley.

 

During the event, the bridal couple was presented to a large group of photographers in front of the wedding cake. At that time, I was introduced to the couple; we shook hands and had a brief chat.

 

Dozens of flashlights went off precisely on that instant. Ever since that day I have been trying to get a copy of that picture. I have tried everything and thought just maybe your magazine would have a negative of that shot.”

 

Sadly, Memphis magazine doesn’t have a photo archive that dates back to 1967, so I’m hoping someone in Memphis or the extended Elvis community can help Chef Martig find his treasured photo. If you have any suggestions, please pass them along.

 

In the meantime, here is Martig’s description of the couple’s wedding cake:

 

The cake itself was a yellow sponge cake. Each layer was filled twice with apricot marmalade and a kirsch flavored Bavarian cream. All the layers were glazed with kirsch flavored fondant icing and decorated with royal icing and marzipan roses.”

 

Wow. Makes you want to get married, doesn’t it? And kirsch, by the way, is short for kirschwasser, a fruit brandy made from black morello cherries. I had to look it up.

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Memphis Stew

Growing, Cooking, and Eating Mid-South Food

About This Blog

Memphis Stew is a food blog that celebrates our city’s community table and the people who grow, cook, and eat Memphis food. It is edited by Pamela Denney, food editor of Memphis magazine, who sees food as a delicious way to build families, friendships, and a more healthy and sustainable future.

To contact Pamela, email her at pam@memphismagazine.com.

To contact Hannah Bailey, email her at bailey@memphismagazine.com.

 

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