Kensington Palace has revealed what the royal wedding cake, created by baker Claire Ptak and her team, looks like – and it’s a beauty.
The stunning lemon and elderflower sponge cake features four deconstructed tiers and features beautiful floral decorations.
On the 20th March it was revealed that pastry chef Ptak, owner of the fashionable Violet Bakery in East London, will be taking on the coveted baking role.
It was revealed at the time that she would creating a sponge inspired by ‘the bright flavours of spring’.
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Rather than a traditional fruit cake, Harry and Meghan have chosen a lemon and elderflower number covered with buttercream and decorated with fresh flowers for their upcoming nuptials.
Just days ago, the Palace shared a photo of Claire Ptak, and head baker, Izaak Adams, as they put the finishing touches to the royal wedding cake.
The Palace gave a breakdown of the ingredients list, which includes an incredible 200 Amalfi lemons, 500 organic eggs from Suffolk and 10 bottles of Sandringham Elderflower Cordial.
200 Amalfi lemons
500 organic eggs from Suffolk
20kgs of butter
20kgs of flour
20kgs of sugar
10 bottles of Sandringham Elderflower Cordial
— Kensington Palace (@KensingtonRoyal) May 18, 2018
Other ingredients include 20kgs of butter, 20kgs of flour and 20kgs of sugar.
“I can’t tell you how delighted I am to be chosen to make Prince Harry and Ms Markle’s wedding cake,” Claire said.
“Knowing that they really share the same values as I do about food provenance, sustainability, seasonality and most importantly flavour, makes this the most exciting event to be a part of.”
For Kate and William’s wedding in 2011, Fiona Cairn baked them and eight-tier cake which featured up to 900 delicate sugar-paste flowers.
After the wedding, the Duke and Duchess decided to have the cake cut into over 600 slices given and breakfast while 4,000 slices sent out as gifts to the public.
It’s not yet known if Harry and Meghan will make a similar gesture, but we’re excited to see!
Meanwhile, the newlyweds and their inner circle will be dining on a feast fit for er, royalty, with guests served approximately 7,500 items of food prepped by a team of 25 chefs led by Mark Flanagan.
To kick-start the party, a selection of canapés which include the following:
- Scottish Langoustines wrapped in Smoked Salmon with Citrus Crème Fraiche
- Grilled English Asparagus wrapped in Cumbrian Ham
- Garden Pea Panna Cotta with Quail Eggs and Lemon Verbena
- Heritage Tomato and Basil Tartare with Balsamic Pearls
- Poached Free Range Chicken bound in a Lightly Spiced Yoghurt with Roasted Apricot
- Croquette of Confit Windsor Lamb, Roasted Vegetables and Shallot Jam
- Warm Asparagus Spears with Mozzarella and Sun-Blush Tomatoes
Guests will also be offered the quintessentially upper class option of bowl food, which includes fricassee of free range chicken with morel mushrooms and young leeks, alongside pea and mint risotto served with pea shoots, truffle oil and parmesan crisps.
If that isn’t enough to satisfy Harry and Meghan’s hungry guests, the following sweet canapés will also be served:
- Champagne and Pistachio Macaroons
- Orange Crème Brûlée Tartlets
- Miniature Rhubarb Crumble Tartlets
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