A chatty Episcopalian minister and absent father-of-the-bride weren’t the only breaks with tradition at the royal cake wedding between Prince Harry and Meghan Markle.
The wedding royal cake also broke new ground with its “unfinished” icing and sponge filling, which usurped the intricate designs and fruitcake base usually associated with wedding cakes.
The sponge contained elderflower syrup made from trees on the Queen’s Sandringham estate and the filling was made of Amalfi lemon curd and elderflower buttercream. Atop the Swiss meringue buttercream were 150 fresh flowers.
Kensington Palace said the cake contained 200 Amalfi lemons, 500 organic eggs from Suffolk, 20kg of butter, 20kg of flour, 20kg of sugar and 10 bottles of Sandringham Elderflower Cordial.
The Royal Wedding Cake
Claire Ptak, who owns Violet Bakery in Hackney, designed the cake and spent five days creating it with six other bakers in Buckingham Palace’s kitchen, before assembling it at Windsor castle on the day of the royal wedding.
She told British Baker, “The buttercream is sweet and the lemon curd is very tart, so you get a very lovely thing happening when you take a bite, which is to get all of these flavours and sensations perfectly balanced.”
The cake served 600 guests.