The cake was prepared under the supervision of Sir Syed Ali Hussain Shah, caretaker of the Hasan Parwana Pir Chaddarwali Sarkar shrine. Shah told The Express Tribune that no artificial colours had been used in the cake. It was prepared with fruits, cream and dry fruits. He said it took a team of 20 bakers 10 days to prepare the cake.
He said bakers from Karachi and Gujranwala had travelled to Multan to work on the cake with a team of local bakers.
It was prepared with 6,000 eggs, 650 kilograms of desi ghee, 520 kg flour, 430 kg sugar and hundred of kilograms of apples, bananas, pineapple and dry fruit. He said it had been made with the money donated for the purpose around the year.