London-based Violet bakery has been selected to make the wedding centrepiece, with Meghan and Harry breaking away from the traditional fruit cake style.
Prince Harry & Megan Markle chose Claire Ptak from Violet Bakery to make their Wedding cake. Meghan Markle previously interviewed Ms.Ptak on her former lifestyle blog (the tig.com) back in 2005 saying:
“[Claire] has hit the nail on the head with her London bakery serving up delightful treats that have garnered a cult following (in that ever so civilised British way) in the UK and beyond.”
Ms Ptak is a food writer and stylist, who was raised in California, and previously worked as a pastry chef for Alice Waters at Chez Panisse- a Californian restaurant famous for its organic, locally grown ingredients, before moving to England and starting her own business on a stall in Broadway Market- east London.
She is now the owner of Violet Bakery based in Wilton Way, Hackney, east London, that prides itself on using seasonal and organic ingredients.
In a series of tweets, Kensington Palace announced in March via Twitter that the couple had picked Claire Ptak, pastry chef and owner of Violet Cakes to make their wedding cake a “lemon and elderflower cake” that incorporates “the bright flavours of spring.
Prince Harry and Ms. Markle have asked Claire to create a lemon elderflower cake that will incorporate the bright flavours of spring. It will be covered with buttercream and decorated with fresh flowers. Claire Ptak, who was raised in California, focuses on using seasonal and organic ingredients in her cakes.”
Following the announcement Ptak shared her excitement on Instagram writing:
“Kinda excited to announce this one!! Violet has been chosen to make the wedding cake for Prince Harry and Meghan Markle:“They both share so many of the same values regarding food provenance, sustainability, seasonality and of course, flavour!”
Chef Ptak, who is also a food stylist, will finish the cake with flowers, which according to Violet Cakes’ menu, will most likely match the flowers used in the ceremony and at the reception.
On her website Ptak explains more:
“Limited edition buttercream icings that adorn our birthday cakes, cupcakes, and fill whoopie pies and biscuits, change with the seasons. They are made by whipping up butter and sugar then gently folding in fresh fruit purees, melted Valrhona dark chocolate, freshly brewed espresso, home-made flower cordials, or dark caramel made with sea salt.
Harry and Meghan’s cake was frosted in buttercream icing, which is one of Violet Cakes’ trademarks. They chose lemon and elderflower because they wanted to enjoy flavours that are in season.
“When I was first asked to present an idea for the cake I brought a selection of flavours and designs and they made a decision together as couple,” Ptak told the BBC.
“You have a really lovely kind of thing happening when you take a bite, which is to get all of those flavours and sensations that are perfectly balanced.”