Prince Harry and Meghan Markle's wedding cake
The delicacy contained hints of a special ingredient homegrown at the royal estate.
The grand royal wedding of Prince Harry and Meghan Markle, which was the most anticipated event of the year, took place last Saturday at St. George’s Chapel in Windsor.
According to People, after witnessing the couple say ‘I do’ at the altar, all the 600 guests who graced the occasion were guided to the next elaborate segment of the celebrations – the wedding reception.
While the grand royal wedding of Prince Harry and Meghan Markle took place in the traditional way at St. George’s Chapel in Windsor, it was only the beginning of the celebrations.
After the 600 guests were guided to the Grand Reception Room to enjoy the sumptuous wedding feast, the royal wedding cake was finally revealed.
Designed by London-based Violet Cakes, the magnificent delicacy was themed around the unique flavors of springtime and was grandly presented in three tiers.
With a base of lemon sponge cake, the ceremonial dessert was infused with elderflower syrup and a topping of Amalfi lemon curd.
As revealed by the Kensington Palace on social media, the elderflower syrup was made at the residence of Queen Elizabeth in Sandringham.
Unlike the other ingredients, the syrup was made from homegrown elderflower cultivated in the royal estate.
The creamy coating of the cake was made of a special Swiss meringue buttercream, with hints of the elderflower syrup.
The coating got its smooth and satin-like texture from a blend of 150 flowers, including roses and peonies. The unique flavor of the ingredient made the cake an authentic British treat.
The team behind the cake, including the owner of the bakery Claire Ptak and six other bakers, put the much-anticipated wedding cake together in 5 days.
Given its delicateness, the cake was brought to the reception venue tier by tier, and fresh flowers were added to the presentation as the final step of preparation.