Lyla Dejesus
Prince Harry and Meghan Markle's wedding cake was created by London-based baker Claire Ptak, owner of the boutique bakery Violet Cakes in Hackney. The lemon and elderflower cake was a departure from the rich fruitcake typically served at British royal family weddings. The light and zesty sponge cake was filled with lemon curd and elderflower Swiss meringue buttercream and decorated with 150 fresh flowers.
| Characteristics | Values |
|---|---|
| Baker | Claire Ptak |
| Baker's bakery | Violet Cakes, London |
| Cake type | Lemon and elderflower |
| Cake style | Light and zesty sponge cake |
| Number of tiers | Three (two single-tiered cakes and one two-tiered cake) |
| Number of guests | 600-750 |
| Decorations | Fresh flowers, buttercream |
| Ingredients | Elderflower cordial, butter, eggs, caster sugar, vanilla extract, lemons, Swiss meringue, lemon curd |
Explore related products
What You'll Learn
Harry and Meghan's wedding cake broke from tradition
Secondly, the couple opted for a lemon and elderflower cake, a departure from the traditional fruit cake typically served at British royal weddings since Queen Victoria's nuptials in 1840. The light and zesty lemon sponge cake was infused with elderflower syrup and layered with lemon curd and elderflower Swiss meringue buttercream. The spring-inspired cake was decorated with fresh flowers, including neutral-coloured roses and Meghan's favourite, peonies.
Another break from tradition was the cake's presentation. Instead of a single towering cake, Ptak and her team assembled three separate pieces: two single-tiered cakes and one two-tiered cake. This unique display added to the overall extravagance of the dessert, which reportedly cost over $70,000 to make.
Finally, Harry and Meghan's wedding cake was created with sustainability in mind. The couple chose to work with Ptak due to her shared values regarding food provenance, sustainability, seasonality, and flavour. The cake's ingredients were sourced responsibly, with 200 lemons from the Amalfi Coast of Italy, 500 organic eggs, and approximately 45 pounds each of butter, sugar, and flour.
Coronavirus Wedding Woes: What to Expect
You may want to see also
Explore related products
The lemon and elderflower cake was created by Claire Ptak
The lemon and elderflower cake served at Prince Harry and Meghan Markle's wedding was created by Claire Ptak, a London-based baker and owner of the East London bakery Violet Cakes. Ptak is a California native who runs a bakery-café in London, and works as a food and prop stylist and a food writer.
The cake was a departure from the traditional fruit cake typically served at British royal family weddings. Instead, the couple opted for a light and zesty lemon sponge cake with elderflower syrup, lemon curd, and elderflower Swiss meringue buttercream. The cake was styled with white peonies and roses, as well as green foliage to give it a garden-inspired look. It was presented as three separate pieces: two single-tiered cakes and one two-tiered cake.
Ptak and her team used 200 lemons sourced from the Amalfi Coast of Italy, 500 organic eggs, and approximately 45 pounds each of butter, sugar, and flour to create the confection. The cake was assembled inside the kitchens at Buckingham Palace and then transported to Windsor Castle, where the couple held their reception.
The choice of cake reflected the couple's shared values with Ptak regarding food provenance, sustainability, seasonality, and flavour. Ptak described the cake in her cookbook as having "a delicate balance of sweet, bright lemons from the Amalfi Coast of Italy and the heady fragrance of Elderflower which permeates London’s streets and country lanes at that time of year."
Meghan Markle's New Title: Duchess of Sussex
You may want to see also
Explore related products
The cake was styled with white peonies, roses and green foliage
Prince Harry and Meghan Markle's wedding cake was a lemon and elderflower cake, styled with white peonies, roses, and green foliage. The cake was created by London-based baker Claire Ptak, owner of the bakery Violet Cakes. The couple chose this cake to break from tradition, as most royal wedding cakes are fruit cakes.
The cake was styled with white peonies, roses, and green foliage, giving it a garden-inspired look. The flowers were fresh, and about 150 of them were used to decorate the cake. The peonies were Meghan's favorite flower, and they were chosen to mirror the real wedding cake as closely as possible. The flowers were placed on the cake along with the buttercream frosting, which was made with elderflower cordial.
The white peonies and roses added a touch of elegance and sophistication to the cake. They were carefully arranged to create a stunning visual display. The green foliage provided a contrast to the white flowers and the light-colored cake, giving the cake a fresh and natural feel. The combination of flowers and foliage created a beautiful and romantic aesthetic that complemented the spring-inspired cake perfectly.
The cake was presented as three separate pieces: two single-tiered cakes and one two-tiered cake. It was a light and zesty lemon sponge cake with elderflower syrup, lemon curd, and elderflower Swiss meringue buttercream. The cake was designed to serve 600 guests at the lunchtime reception, and it was assembled inside the kitchens at Buckingham Palace.
The white peonies, roses, and green foliage added a unique and elegant touch to the wedding cake. The flowers were carefully selected to create a beautiful and memorable display that reflected the spring-inspired theme of the cake. The styling of the cake with fresh flowers was a departure from traditional royal wedding cakes, but it perfectly captured the essence of Harry and Meghan's wedding celebration.
Wedding Regrets: How Many Guests Will Decline?
You may want to see also
Explore related products
The cake was displayed on intricate gilt cake stands
Prince Harry and Meghan Markle's wedding cake was a lemon and elderflower cake, breaking from the traditional fruit cake served at most royal weddings. The cake was created by London-based baker Claire Ptak, owner of Violet Cakes in East London.
The gilt cake stands were likely selected for their aesthetic appeal and ability to enhance the overall visual impact of the cake display. The intricate designs of the stands, with their ornate patterns and delicate details, created a sophisticated and regal atmosphere. The stands may have featured intricate metalwork, ornate engravings, or delicate filigree patterns, adding to their visual appeal.
The use of gilt cake stands also carried symbolic significance. Gold has long been associated with royalty and luxury, and the gilt stands reflected the importance and grandeur of the royal wedding. The stands' lustrous finish and elegant design emphasised the opulence and sophistication of the event, creating a lasting impression on the guests.
The intricate gilt cake stands not only served as a functional way to display the cake but also transformed it into a true work of art. The stands elevated the cake, presenting it as a centrepiece of the reception, and drawing the attention of the guests towards its exquisite craftsmanship. The stands' intricate details and lustrous finish complemented the delicate flavours and fresh flowers of the cake, creating a harmonious blend of taste and visual appeal.
Mueller's Testimony: What Time to Tune In?
You may want to see also
Explore related products
The cake was made in the kitchens at Buckingham Palace
Prince Harry and Meghan Markle's wedding cake was made in the kitchens at Buckingham Palace. The couple chose to break with tradition, opting for a lemon and elderflower cake instead of the traditional fruit cake typically served at British royal weddings. The cake was created by London-based baker Claire Ptak, owner of the bakery Violet Cakes in Hackney, East London.
The cake was described as a "delicate balance of sweet, bright lemons from the Amalfi Coast of Italy and the heady fragrance of Elderflower". Ptak and her team used 200 lemons from the Amalfi Coast, 500 organic eggs, and approximately 45 pounds each of butter, sugar, and flour to create the confection. The cake was assembled and decorated with fresh flowers in the kitchens of Buckingham Palace before being transported to Windsor Castle for the wedding reception.
The finished result was a departure from the traditional multi-tiered royal wedding cakes, with Harry and Meghan's cake displayed as two single-tiered cakes and one two-tiered cake. The cake was styled with white peonies and roses, as well as green foliage to give it a garden-inspired look. The choice of a lemon and elderflower cake was inspired by the couple's spring wedding date, with the light and zesty flavours reflecting the season.
The cake was also notable for its size, serving a crowd of 600 to 750 guests at the reception. Ptak revealed that she created several tiers that were just for cutting, to ensure there was enough cake to serve all the guests. The cake was a labour of love, with Ptak and her team working tirelessly in the Buckingham Palace kitchens to create a confection that was not only delicious but also visually stunning.
The kitchens at Buckingham Palace provided the perfect setting for Ptak and her team to work their magic, allowing them to utilise the palace's resources and facilities to create a wedding cake that was fit for royalty. The result was a cake that not only tasted exquisite but also captured the essence of Harry and Meghan's springtime nuptials, with its light and refreshing flavours.
How Many Wedding Guests Typically Show Up?
You may want to see also
Frequently asked questions
Harry and Meghan served a lemon and elderflower cake, decorated with white peonies and roses, as well as green foliage.
The cake was made by London-based baker Claire Ptak, owner of Violet Cakes in East London.
The cake was made with 200 lemons sourced from the Amalfi Coast of Italy, 500 organic eggs, and approximately 45 pounds each of butter, sugar, and flour.
Harry and Meghan's wedding cake broke with royal tradition, as most royal wedding cakes are fruit cakes.
