A Slice of Spring: Harry and Meghan’s Wedding Cake—A Deliciously Modern Twist
Remember the royal wedding back in May 2018? Seems like ages ago, doesn’t it? The dress, the vows… it was all so magical. But let’s be honest, for a lot of us, the cake was a major point of interest. Forget the stuffy old fruitcakes of royal tradition; Harry and Meghan went a completely different route.
They opted for something fresh, vibrant, and totally “them”: a lemon and elderflower dream whipped up by Claire Ptak of Violet Cakes, a cool little bakery in East London. Kensington Palace made the announcement a couple of months beforehand, hinting at the “bright flavours of spring” to come. And boy, did it deliver!
Imagine layers of light, lemony sponge, soaked in elderflower syrup and slathered with tangy Amalfi lemon curd. Then, picture all that goodness covered in a silky-smooth Swiss meringue buttercream, also infused with elderflower. Seriously, does that sound divine, or what? And to top it all off, 150 fresh flowers – peonies and roses galore – making it look as stunning as it tasted.
So, who’s the genius behind this masterpiece? Claire Ptak, an American pastry chef who’s been making waves in London for years. She actually honed her skills working with Alice Waters at Chez Panisse (talk about impressive!) before opening Violet Cakes in 2010. Here’s a fun fact: Meghan had even interviewed Claire for her lifestyle blog, The Tig, way before the royal wedding. Talk about a connection! It’s no surprise they chose her; she clearly shares their passion for good food, sustainability, and amazing flavour.
Now, baking a cake for a royal wedding is no small feat. We’re talking serious quantities here. Claire and her team of six bakers spent five whole days baking and icing the tiers right in Buckingham Palace! Kensington Palace spilled the beans on the ingredients: 200 Amalfi lemons, 500 organic eggs from Suffolk, and a whopping 20 kilos each of butter, flour, and sugar, plus 10 bottles of Sandringham elderflower cordial. Each tier was carefully transported to Windsor Castle and assembled the morning of the reception to guarantee peak freshness. Talk about dedication!
You might be surprised to learn that Harry and Meghan’s cake wasn’t actually as massive as some royal wedding cakes of the past. It was made up of three separate pieces: a two-tier cake and two single-tier cakes. Compare that to William and Kate’s eight-tier behemoth, or even Charles and Diana’s five-foot-tall creation! But honestly, its size didn’t matter. It was a modern masterpiece that perfectly reflected the couple’s style.
Here’s a little secret: the cakes on display weren’t actually served to the guests! Claire and her team baked extra tiers that were sliced up and served in the back, making sure everyone got a taste. The displayed cakes were then donated to charity, which is a lovely touch, don’t you think?
In the end, Harry and Meghan’s wedding cake was more than just a dessert; it was a symbol of their relationship and their values. By ditching the traditional fruitcake and opting for something lighter and brighter, they made a statement. It was a delicious, modern twist on royal tradition that perfectly captured the spirit of spring and left everyone wanting a second slice (even if they only got one!).