The Royal Wedding Cake: Baking Harry & Meghan's Treat

Prince Harry and Meghan Markle's wedding cake was a lemon and elderflower masterpiece created by London-based baker Claire Ptak. Breaking from the traditional fruit cake, the couple opted for a spring-inspired flavour and a buttercream coating, adorned with 150 fresh flowers. The cake consisted of three separate pieces: one two-tier and two single-tier cakes. The recipe included 200 Amalfi lemons, 500 organic eggs, butter, flour, sugar, and 10 bottles of Sandringham Elderflower Cordial, made from flowers harvested at one of the Queen's private homes. The cake was assembled on-site at Windsor Castle, with the flowers added last-minute for freshness.

Ingredients: 200 Amalfi lemons, 500 organic eggs, butter, flour, sugar, and elderflower cordial

The royal wedding cake of Prince Harry and Meghan Markle was a lemon and elderflower cake, created by London-based baker Claire Ptak. The recipe for this spring-inspired cake calls for a variety of ingredients, including 200 Amalfi lemons, 500 organic eggs, butter, flour, sugar, and elderflower cordial.

The Amalfi lemons are a key ingredient, lending their distinctive flavour and aroma to the cake. A total of 200 lemons were used to create the perfect citrus-infused dessert. Organic eggs, another essential component, were sourced from Suffolk, ensuring the highest quality.

Butter, flour, and sugar, in generous quantities, form the foundation of the cake batter. These simple yet versatile ingredients provide structure, richness, and sweetness to the cake.

The elderflower cordial is what truly sets this royal wedding cake apart. Ten bottles of Sandringham Elderflower Cordial were used, adding a delicate floral note to the cake. This cordial is made from flowers harvested at one of Queen Elizabeth's private residences, providing a regal touch to the recipe.

The combination of these ingredients, in the skilled hands of Claire Ptak and her team, resulted in a cake that was not only aesthetically beautiful but also delicious and true to the couple's vision of a "quintessentially British" flavour.

Flavour: lemon and elderflower

To make a cake inspired by Harry and Meghan's royal wedding cake, you'll need the following ingredients:

• Unsalted butter, softened, plus more for the pans
• Granulated sugar
• Lemon zest
• Large eggs, at room temperature
• Vanilla extract
• Fine salt
• All-purpose flour
• Baking powder
• Elderflower liqueur (optional)
• Elderflower cordial
• Heavy cream
• Lemon curd, at room temperature
• Confectioners' sugar, or more as needed
• Whole milk
• Fresh, edible flowers (optional)

Here's how to make it:

• Preheat your oven to 300 degrees Fahrenheit. Grease three 8-inch cake pans with butter or baker's spray and line the bottoms with parchment paper.
• In a stand mixer fitted with a paddle attachment or a handheld electric mixer, combine the granulated sugar and lemon zest. Use your clean fingers to rub the lemon zest into the sugar until it is aromatic and moist.
• Add the softened butter and beat on medium-high speed for about 3 minutes, or until the mixture is fluffy and almost white.
• In a separate bowl, lightly whisk together the eggs, vanilla extract, and salt.
• Reduce the mixer speed to low and gradually add the egg mixture to the butter-sugar mixture until fully incorporated.
• In a separate bowl, whisk together the flour and baking powder. Add half of the flour mixture to the butter mixture and beat on low speed until just combined.
• Add the milk and elderflower liqueur (if using) and beat on low speed until combined.
• Add the remaining flour and beat on low speed until no trace of dry flour remains.
• Divide the batter evenly among the three cake pans and smooth the tops with an offset or flexible spatula.
• Bake for 15 to 20 minutes, or until the tops of the cakes spring back to the touch. The edges should be lightly browned and starting to pull away from the sides of the pans.
• Allow the cakes to cool in the pans for 15 minutes, then run a round-edged knife or offset spatula around the inside of the pans to release the layers. Invert the cakes onto a wire rack and remove the parchment paper.
• Use a pastry brush to apply the elderflower cordial to the cakes a total of four times, allowing a few minutes in between each application for the liquid to be absorbed.
• For the filling, pour the heavy whipping cream into a stand mixer fitted with a whisk attachment or use a handheld electric mixer. Beat on high speed until the cream can hold a firm peak.
• Gently fold in the lemon curd, being careful not to deflate the cream too much. Cover the bowl with plastic wrap and refrigerate until ready to fill the cake.
• For the frosting, combine the softened butter and 2 cups of confectioners' sugar in a stand mixer fitted with a paddle attachment or a handheld electric mixer. Beat on low speed and then increase to medium-high.
• Gradually add the milk and continue mixing.
• Add 2 more cups of confectioners' sugar and beat on low speed for at least 3 minutes, or until the mixture is smooth.
• Add the lemon zest, lemon juice, and elderflower liqueur (if using) and beat on low speed until incorporated.
• If needed, continue adding more confectioners' sugar until you achieve the desired consistency. The frosting should be thin enough to spread but thick enough to not run off the cake.
• To assemble the cake, place a dab of frosting in the middle of a 9- or 10-inch cardboard cake round or a large plate.
• Place one cake layer in the center, with the cordial-soaked side facing up.
• Use a pastry bag or a zip-top bag with a corner cut off to squeeze a border of frosting around the top of the cake, just inside the edge. This will create a dam to hold in the filling.
• Spread half of the filling inside the ring of frosting.
• Place the second cake layer on top, also with the cordial-brushed side facing up. Repeat with another ring of frosting and the remaining filling.
• Lay the final cake layer on top.
• Apply a thin crumb coat of frosting all over the top and sides of the cake. Refrigerate the cake for 20 to 30 minutes to let the crumb coat set.
• Apply the remaining frosting to the cake and decorate the top with crystallized and/or fresh flowers, if desired.
• Refrigerate the cake for another 20 to 30 minutes to let the frosting firm up.

Your lemon and elderflower royal wedding cake is now ready to serve!

Assembly: three cakes, two single-tier and one two-tier

To assemble the cake, you will need to follow the steps below:

Firstly, place a dab of frosting in the middle of a 9- or 10-inch cardboard cake round. You could also place the cake directly on a large plate, ideally with little or no rim. Place one of the single-tier cakes in the centre, with the cordial-soaked side facing up.

Next, use a pastry bag fitted with a large round tip or a zip-top bag with one corner cut off to squeeze a border of frosting around the top of the cake, just inside the edge. This will act as a dam to hold in the filling.

Then, use an offset spatula or spoon to spread half of the filling inside the ring of frosting. Place the two-tiered cake on top, also with the cordial-brushed side facing up. Repeat the process with another ring of frosting and the rest of the filling.

Finally, lay the last single-tier cake on top. Use an offset spatula or table knife to apply a thin crumb coat all over the top and sides of the cake. Transfer the cake to the refrigerator for 20 to 30 minutes to let the crumb coat set.

Once the crumb coat has set, apply the remaining frosting to the cake. Decorate the cake with 150 fresh flowers, mostly British peonies and roses, and green foliage. Return the cake to the refrigerator for another 20 to 30 minutes to let the frosting firm up.

Decoration: 150 fresh flowers, mostly British peonies and roses

The flowers used to decorate Harry and Meghan's wedding cake were a mix of 150 fresh flowers, including British peonies and roses. The flowers were added at the last moment to ensure they remained fresh.

To recreate this look, you will need to source 150 fresh blooms. The peonies and roses can be purchased from a local florist or flower market. If you are unable to find British peonies and roses, you can opt for other varieties that are in season.

When selecting the flowers, look for ones with strong stems that can support the weight of the blooms. You may also want to choose flowers that are partially closed so they will be fully bloomed by the time they are used on the cake.

To prepare the flowers for decoration, gently remove any leaves that will be below the waterline in the vase. Cut the stems at an angle to allow for better water absorption. Place the flowers in a vase of water and store them in a cool, dark place until you are ready to assemble the cake.

On the day of the event, carefully remove the flowers from the vase and gently shake off any excess water. Arrange the flowers on the cake, starting with the larger blooms and filling in with the smaller ones. Be sure to vary the heights and angles of the stems to create a natural, lush look.

Cost: $70,000

The cake created by Claire Ptak for Harry and Meghan's wedding is estimated to have cost $70,000. This is a staggering amount, but when you consider the premium ingredients, the labour involved, and the number of people it had to serve, it is perhaps less surprising.

The cake was made from 200 Amalfi lemons, 500 organic eggs, 20kg of butter, 20kg of flour, 20kg of sugar, and 10 bottles of Sandringham elderflower cordial. These ingredients alone would have cost a small fortune, and that's without considering the cost of shipping the lemons from the Italian coast to London.

The cake was also assembled on-site, with Ptak and her team spending five days baking and icing each tier in Buckingham Palace before transporting the tiers to Windsor Castle for final assembly and decoration with 150 fresh flowers. This level of detail and labour would have significantly added to the overall cost.

Finally, the cake needed to serve 600 guests at the lunchtime reception. While Ptak's bakery charges £784.80 (about $1,057) for a cake that serves 150 people, this price would not include the additional labour, fresh flowers, and assembly required for a cake of this size.

The result was a stunning and unique cake that broke with royal tradition and delighted the royal couple and their guests.

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