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Breaking down the Royal Wedding cake

The royal wedding came, went and stole our hearts in the process. While we can go on and on about the wedding, we must make mention of the couple’s fabulous three-piece royal wedding cake!

By Ulisha Moodley

Harry and Meghan opted for a lemon elderflower cake that was covered with buttercream and topped with fresh flowers.

The Telegraph mentions that ‘the royal wedding cake is a mirror image of Prince Harry and Meghan Markle’s ceremony – a break from the tradition but with British custom at its heart.’ We couldn’t agree more!

So without further ado…

Claire Ptak, owner of the Violet bakery in London, designed the cake and made it at the Queen’s residence in Sandringham. The highlight feature was an elderflower syrup that came from the estate’s own elderflower trees. A light sponge was also made for the couple.

Kensington Palace confirmed via Twitter that ‘a filling made from Amalfi lemon curd and elderflower buttercream ties all the elements together. The cake is decorated with Swiss meringue buttercream and 150 fresh flowers, mainly British and in season, including peonies and roses.’

Now let’s get down to the ingredients, one by one. 200 Amalfi lemons, 500 organic eggs, 20 kgs of butter, 20 kgs of flour, 20 kgs of sugar and 10 bottles of Sandringham Elderflower Cordial was used for baking this masterpiece.

As you may have seen, the cake was not tiered. Instead, it was split into three pieces; each varying in size and placed on a golden stand. This creation took Claire and her team of six bakers five days to make. Check them out in action here:

If you would like to find out more about Claire, check her out on Instagram here: @violetcakeslondon

Images: @kensingtonroyal

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