More details have been released about the Royal wedding cake which is being created by Hackney-based baker Claire Ptak of Violet on Wilton Road. The AP reports this morning that the wedding cake for Meghan Markle and Prince Harry will have an “ethereal” taste and an unusual display.
Kensington Palace this morning tweeted the key ingredients that would be used in the three-tiered cake: 200 Amalfi lemons, 500 organic eggs from Suffolk, 20 kgs of butter, 20 kgs of flour, 20 kgs of sugar, and 10 bottles of elderflower Cordial from the Queen’s Sandringham estate in Norfolk.
Speaking to members of the press at Buckingham Palace yesterday, Ptak said the cake is made up of lemon sponge with an elderflower syrup drizzle on the sponge.
It will include an Amalfi lemon curd, which Ptak described as “very tart.” Though it will be offset by a “very sweet” Swiss meringue butter cream, laced with elderflower. The cake will be “iced” with the latter.
Ptak said the cake would be presented in a non-traditional way. Continuing a vow of silence ahead of the day, she said she would not reveal any details of the design but insisted that the style was approved by Markle and the prince.
200 Amalfi lemons— Kensington Palace (@KensingtonRoyal) May 18, 2018
500 organic eggs from Suffolk
20kgs of butter
20kgs of flour
20kgs of sugar
10 bottles of Sandringham Elderflower Cordial
The baking of the #RoyalWedding cake is under way! pic.twitter.com/b3jhwtOwOP
Ptak, who went to the kitchens of Buckingham Palace to bake yesterday, has reportedly been working with a team of six bakers for the last five days in the large kitchens of the royal residence.
It is understood that the main elements of the cake will travel to Windsor castle, where the wedding ceremony will take place, today. It will be assembled by Ptak and her team — and flowers will be added to complete the design — on Saturday at the castle ahead of the celebrations.