The Cake That Stole the Show: Harry and Meghan’s Wedding Day Delight
Remember Harry and Meghan’s wedding? Of course, you do! It was the event of 2018, and while Meghan’s dress was stunning and the ceremony was beautiful, let’s be honest, the cake was a bit of a showstopper too. Forget the usual royal fruitcake; these two decided to shake things up. They went with a lemon elderflower creation – a total breath of fresh air – baked by the super-talented Claire Ptak of Violet Cakes in London.
So, why lemon and elderflower? Well, the couple wanted to capture the essence of spring, and boy, did they nail it! Kensington Palace spilled the beans a few months before the big day: Harry and Meghan had asked Claire to whip up a cake that screamed springtime. And what Claire delivered was tiers of lemon sponge, soaked in elderflower syrup, with layers of zingy Amalfi lemon curd. Seriously, could that be any more delicious? To top it all off (literally!), she slathered the whole thing in a satiny Swiss meringue buttercream, also infused with elderflower, and decorated it with 150 fresh flowers. Think peonies and roses – gorgeous!
Claire herself described the finished product as a “delicate balance” of sweet and bright, thanks to those amazing Amalfi lemons and the fragrant elderflower. It wasn’t some cloying, sugary mess; it was elegant, aromatic, and just…right.
Now, for centuries, royal wedding cakes have been fruitcakes. Stodgy, heavy fruitcakes. The idea is that you can keep the top tier for ages – like, until the christening of your firstborn. But Harry and Meghan? They weren’t having it. Their choice to ditch the fruitcake felt like a sign – a little nudge towards a more modern, personalized celebration. The lemon elderflower cake was light, bright, and perfect for a spring wedding. It just felt…them.
And speaking of Claire Ptak, let’s give her some credit. This woman is a baking genius! Her bakery, Violet Cakes, is tucked away in Hackney, East London, and it’s a total gem. Claire, who grew up in California, actually honed her skills working under Alice Waters at Chez Panisse – a legendary restaurant in Berkeley. Fun fact: Meghan had even interviewed Claire for her lifestyle blog, The Tig, way before the wedding. So, when it came time to pick a baker, Claire was a natural choice. Kensington Palace even pointed out that Claire is all about using seasonal and organic ingredients, which clearly aligned with Harry and Meghan’s values.
The whole thing was a massive undertaking. Claire and her team of six bakers spent five whole days baking and icing the cake right there in Buckingham Palace! They used a mind-boggling amount of ingredients: 200 Amalfi lemons, 500 organic eggs, and 20 kilos each of butter, flour, and sugar. Oh, and 10 bottles of Sandringham elderflower cordial – made at the Queen’s own residence! Each tier was carefully transported to Windsor Castle and assembled on the morning of the wedding. Talk about pressure!
In the end, Harry and Meghan’s wedding cake was more than just dessert. It was a statement. It showed the world that they were doing things their way. The flavor, the flowers, the baker – everything about it was unique and unforgettable. It was a sweet, delicious symbol of their love and a refreshing break from tradition. And honestly, who doesn’t love a good lemon elderflower cake?