Make Meghan Markle's Wedding Cake: A Step-By-Step Guide

section:Introduction

section:

Prince Harry and Meghan Markle's wedding cake was a lemon and elderflower cake created by London-based baker Claire Ptak. The cake broke with tradition as royal wedding cakes are usually fruit cakes. Ptak's cake was inspired by the couple's spring wedding and featured 200 Amalfi lemons, 500 organic eggs, butter, flour, sugar, and 10 bottles of Sandringham Elderflower Cordial. The recipe for the cake and step-by-step instructions on how to make it are included in this article.

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

To make Meghan Markle's wedding cake, you'll need a lot of ingredients, including 200 Amalfi lemons, 500 organic eggs, butter, flour, sugar, and elderflower cordial.

The Amalfi lemons are essential for infusing the cake with a pure citrus taste, while the organic eggs, butter, flour, and sugar provide the structure and richness of the sponge. The elderflower cordial, made from flowers harvested at Queen Elizabeth's private home, is used to soak the cake layers, infusing them with a delicate floral flavour.

The full list of ingredients for the cake, as provided by The Washington Post, is as follows:

• 8 tablespoons (1 stick/113 grams) unsalted butter, softened, plus more for the pans
• 1 cup granulated sugar
• 1 tablespoon finely grated lemon zest (from 1 lemon; reserve the juice for the frosting)
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine salt
• 2 cups (250 grams) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon St-Germain or other elderflower liqueur (optional)
• 1/2 cup elderflower cordial, plus more as needed
• 1 cup chilled heavy cream
• 1/2 cup homemade or store-bought lemon curd, at room temperature
• 14 tablespoons (1 3/4 sticks/200 grams) unsalted butter, softened
• 4 to 5 cups (500 to 625 grams) confectioners' sugar, or more as needed
• 7 tablespoons whole milk
• 1 tablespoon St-Germain or other elderflower liqueur (optional)
• 1/2 teaspoon finely grated lemon zest and 2 tablespoons lemon juice (from 1 lemon)
• Crystallized flowers, edible fresh flowers, or a mix (optional)

The cake also requires a significant amount of time and effort to prepare, bake, and assemble. It is a multi-tiered cake, with one two-tiered cake and two single-tiered cakes, all filled and frosted with Swiss meringue buttercream and adorned with 150 fresh flowers.

Flavour: lemon and elderflower

To make Meghan Markle's wedding cake, you'll need the following ingredients:

• Unsalted butter
• Granulated sugar
• Lemon zest
• Eggs
• Vanilla extract
• Salt
• All-purpose flour
• Baking powder
• Elderflower liqueur
• Elderflower cordial
• Heavy cream
• Lemon curd
• Confectioners' sugar
• Milk

You will also need edible flowers for decoration, such as British peonies and roses.

Step 1: Prepare the Oven and Pans

Preheat the oven to 300 degrees Fahrenheit. Grease three 8-inch cake pans with butter or baker's spray and line the bottoms with parchment paper.

Step 2: Prepare the Sugar and Butter Mixture

Place the granulated sugar in the bowl of a stand mixer fitted with a paddle attachment or handheld electric mixer. Use your clean fingers to rub the lemon zest into the sugar until it is aromatic and moist. Add the butter and beat on medium-high speed for about 3 minutes, or until the mixture is fluffy and almost white.

Step 3: Add Eggs, Vanilla, and Salt

Lightly whisk together the eggs, vanilla extract, and salt in a liquid measuring cup. Reduce the speed of the mixer to low and gradually add the egg mixture to the butter-sugar mixture until fully incorporated. Stop to scrape down the bowl.

Step 4: Add Dry Ingredients and Milk

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. Then, add the milk and elderflower liqueur (if using) and beat until combined. Finally, add the remaining flour and beat on low speed until no trace of dry flour remains.

Step 5: Bake the Cake

Divide the batter evenly among the three prepared cake pans and smooth the tops with an offset or flexible spatula. Bake on the middle rack of the oven for 15 to 20 minutes, or until the cakes spring back to the touch. The edges should be lightly browned and starting to pull away from the sides of the pans.

Step 6: Cool the Cakes

Cool the cakes in the pans for 15 minutes, then run a knife or offset spatula around the inside of the pans to release the layers. Invert the cakes onto a wire rack and peel off the parchment paper.

Step 7: Brush with Elderflower Cordial

Use a pastry brush to apply the elderflower cordial to the cakes a total of four times, allowing a few minutes in between so that the liquid is absorbed.

Step 8: Make the Filling

Beat the heavy whipping cream on high speed until it can hold a firm peak. Gently fold in half of the lemon curd, lifting the cream from the bottom of the bowl over the top and rotating the bowl as you work. Be careful not to deflate the cream too much. Fold in the remaining lemon curd and cover the bowl with plastic wrap. Refrigerate until ready to fill the cake.

Step 9: Make the Frosting

Combine the butter and 2 cups of confectioners' sugar in the bowl of a stand mixer fitted with a paddle attachment or handheld electric mixer. Beat on low speed and then increase to medium-high. Scrape down the sides of the bowl. On medium-low speed, gradually add the milk, beating until combined. Add 2 more cups of confectioners' sugar and beat on low speed for at least 3 minutes, or until smooth. Add the lemon zest, lemon juice, and elderflower liqueur (if using) and beat on low speed until incorporated. Continue adding more confectioners' sugar until you get the desired consistency.

Step 10: 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, cordial-brushed side up, on top of the frosting. Use a pastry bag or zip-top bag 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. Repeat this process with the second cake layer, then place the final cake layer on top.

Step 11: Apply the Crumb Coat

Use an offset spatula or table knife to 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.

Step 12: Final Frosting and Decoration

Apply the remaining frosting to the cake and decorate the top with crystallized and/or fresh flowers. Return the cake to the refrigerator to let the frosting firm up for another 20 to 30 minutes.

Your Meghan Markle-inspired wedding cake is now ready to serve!

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

To assemble the cake, start by placing a dab of frosting in the middle of a 9- or 10-inch cardboard cake round. You can also place the cake directly on a large plate, preferably with little or no rim. Place one cake layer in the centre, with the cordial-soaked side facing up.

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.

Next, use an offset spatula or spoon to 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 the process by adding another ring of frosting and the remaining filling.

Finally, lay the last cake layer on top. Set aside a small amount of frosting for the crumb coat, which will help seal in the crumbs and create a smooth surface for the rest of the frosting to adhere to. 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 allow the crumb coat to set.

Once the crumb coat has set, apply the remaining frosting to the cake. Decorate the top with crystallised and/or fresh flowers, if desired. Return the cake to the refrigerator for another 20 to 30 minutes to let the frosting firm up.

The cake will be easier to cut when it is still slightly chilled, and it will be at the perfect temperature by the time your guests eat it.

Decoration: 150 fresh flowers, mostly British peonies and roses

To recreate the decorations on Meghan Markle's wedding cake, you will need 150 fresh flowers, consisting mostly of British peonies and roses. The flowers should be edible and grown for culinary use. If you want to crystallise the flowers, you can follow a separate recipe.

When preparing the flowers, ensure they are clean and free of dirt and pesticides. You can source the flowers from a local florist or organic farm. Check that the flowers have a fresh fragrance and vibrant colour.

Once you have the flowers, you can start arranging them on the cake. Start by placing the cake on a flat surface or turntable. Begin with the larger flowers, such as the peonies, and place them at the base of the cake, working your way up. Fill in any gaps with the smaller roses. You can also add some green foliage, as seen on Meghan Markle's cake, for additional decoration.

Remember to handle the flowers gently and place them carefully on the cake to avoid damaging them. Ensure that the flowers are evenly distributed and create a visually pleasing arrangement.

Finally, step back and admire your handiwork! You have now decorated your cake with 150 fresh flowers, just like Meghan Markle's wedding cake.

Cost: $70,000

The cost of Meghan Markle and Prince Harry's wedding cake was around $70,000, which is more than most weddings cost overall. The cake featured top-end ingredients, including 200 Amalfi lemons from the Italian coast, 500 organic eggs from Suffolk, and 10 bottles of Sandringham Elderflower Cordial made from flowers harvested at Queen Elizabeth's private home. The cost also covered the shipping of these ingredients, as well as the assembly and decoration of the cake.

The cake was created by Claire Ptak, owner of East London-based bakery Violet Cakes. Ptak is a California native who bakes with low-intervention and organic ingredients. She is known for her moist sponge cakes with incredible fillings made from fresh fruits, homemade caramel, and premium Valrhona chocolate.

The royal couple chose to break tradition with their wedding cake, opting for a lemon and elderflower flavour instead of the traditional fruit cake. The cake consisted of three separate pieces: one two-tier wedding cake and two single-tier cakes, adorned with 150 fresh flowers, mostly British peonies and roses.

The cake was displayed on gold ornate stands from the royal family's collection and was served to 750 guests at the reception. The cost of the cake was reflective of the high-quality ingredients and the labour involved in creating this unique and beautiful dessert.

Frequently asked questions