‘Ethereal’ royal wedding cake breaks tradition but will be kept a secret

Meghan Markle and Prince Harry’s wedding cake will break from tradition, their baker has revealed.

Claire Ptak, who is making the cake, said the layered lemon and elderflower sponge will be presented in a special contemporary installation

The final design will be unveiled on the big day although Meghan and Harry have approved the plans. Ms Ptak said: "You’ll have to wait and see on the day.

“It’s an installation of the way that we’re putting it out. It’s the last thing that we’ll reveal.

"It’s a non-traditional layout. It’s a slight shift from tradition."


The chef, who owns the small, trendy Violet Bakery in east London, has been working with her team of six bakers full time for five days in the large kitchens of Buckingham Palace.

She described the flavour of the cake as being a balance of sweet and tart,
combined with "ethereal" elderflower.

The cake, which is being decorated on the outside with a white, elderflower swiss meringue buttercream, is made of layered lemon sponge, drizzled with an elderflower syrup to a recipe specially created for the couple.

The layers are sandwiched with buttercream and lemon curd.

Some 200 Amalfi lemons are being used in the recipe, as well as 10 bottles of Sandringham Elderflower Cordial made using elderflower from the Queen’s Sandringham estate, 20kgs of butter, 20 kgs of flour, 20kgs of sugar and 500 organic eggs from Suffolk.

Ms Ptak said: "It’s a lemon sponge – a special sponge that I developed just for the couple, and we drizzle the layers with elderflower cordial from the Sandringham estate so it’s really lovely and as local as you can get.

"We have a lemon curd made from Amalfi lemons which to me have the most delicious flavour.


"And then we’ve got elderflower swiss meringue buttercream."

Slices of the cake will be served to the 600 guests at the lunchtime reception in St George’s Hall after the ceremony.

Three types of Meghan’s favourite flower- Madame Claude, Bowl of Cream, and the aptly titled Duchess peonies – in shades of white and cream will decorate the cakes, along with four different white and cream roses

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