Harry and Meghan’s three stunning Wedding cakes was as expected a ‘non-traditional layout’ – it was not tiered. Instead, the centrepiece was split into three pieces, and each one placed upon a golden throne.
The filling made from Amalfi lemon curd and elderflower buttercream tied all the elements together. The cake was decorated with Swiss meringue buttercream and 150 fresh Spring flowers, including peonies and roses.
“The elderflower is so quintessentially British to me as a Californian- It’s of this moment. It’s May so they’re just opening this week. “It’s a kind of an ethereal, floral flavour which I think is very special, especially for a wedding.” commented Royal Baker- Claire Ptak.
The Royal Wedding cakes- Adorned with fresh flowers
Some 200 Amalfi lemons were used in the recipe, as well as 10 bottles of Sandringham Elderflower Cordial made using elderflower from the Queen’s Sandringham estate, 20kgs of butter, 20 kgs of flour, 20kgs of sugar and 500 organic eggs from Suffolk.
After the ceremony slices of the cake were served to the 600 guests at the lunchtime reception in St George’s Hall Windsor, all decorated with rose petals.
Chef Ptak, whose Violet Bakery is based in east London, has been working with her team of six bakers full-time for five days in the large kitchens of Buckingham Palace. The separate parts were transported to Windsor Castle where it was assembled in situ on the morning of the wedding (19 May 2018), before 150 fresh flowers were added.