Buckingham Palace announces details of Princess Eugenie’s wedding as countdown begins

HERE are the lush details of Princess Eugenie’s wedding — including screening details for Australian audiences — as the countdown begins.

THERE will be military fanfare and red velvet cake when Princess Eugenie weds tomorrow — Britain’s second royal wedding of the year.

The 28-year-old granddaughter of Queen Elizabeth II is due to marry liquor company executive Jack Brooksbank on Friday.

HOW AUSSIES CAN WATCH

Despite earlier questions about whether or not the wedding will be televised, it has now been revealed that the Seven Network will handle local coverage of the event. Tune in from 7pm Friday night - and make sure you have plenty of celebratory champers on ice, because the coverage will continue until 10:30pm.

The soon-to-be bride and groom at the wedding of Pippa Middleton and James Matthews. Picture: AP

The loved-up couple are set to wed in St. George’s Chapel at Windsor Castle. Prince Harry, her cousin, and American actress Meghan Markle married at the same venue in May.

Buckingham Palace said Sunday that Eugenie’s service will feature a trumpet fanfare and Scottish pipers, a performance by Italian singer Andrea Bocelli and a prayer written by Archbishop of York John Sentamu.

Birgitte, Duchess of Gloucester, Princess Anne, Princess Royal, Catherine, Duchess of Cambridge, and Princess Eugenie at a garden party at Buckingham Palace. Picture: AFP

London baker Sophie Cabot is making the red velvet-and-chocolate wedding cake, billed as “a traditional cake with a modern feel.”

The two will wed at Windsor Castle, where Harry and Meghan married earlier this year. Picture: Getty

Big-name attendees will include George and Amal Clooney, David and Victoria Beckham, Robbie Williams and wife Ayda Field as well as artist Tracey Emin.

Ex-waiter Jack is a brand ambassador for George’s Casamigos tequila firm.

The younger daughter of Prince Andrew and his ex-wife Sarah Ferguson, Eugenie is ninth in line to the British throne.

This article was originally published in the New York Post and has been reproduced here with permission.