The icing on the cake! Baker Claire Ptak adds the finishing touches to her royal wedding masterpiece containing 200 lemons, 500 eggs and decorated with Meghan’s favourite flowers
- Baker Claire Ptak has added the finishing touches to the royal wedding cake
- It contains 200 Amalfi lemons, 500 eggs and 10 bottles of elderflower cordial
- The finished cake will be decorated with three types of peonies
Royal wedding cake baker Claire Ptak has made the finishing touches to Prince Harry and Meghan Markle’s wedding cake – and revealed the vast ingredients she has included.
The cake for will be made of 200 Amalfi lemons, 500 eggs and 10 bottles of elderflower cordial made from the Queen’s Sandringham estate.
Californian Claire was chosen by Harry and Meghan to create the ‘ethereal’ layered lemon and elderflower cake, in an unusual design with three parts of varying sizes.
The final design will be unveiled on the big day although Meghan and Harry are in on the plans.
Californian baker Claire Ptak has been making the final touches to Prince Harry and Meghan Markle’s wedding cake
Claire 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 baker, who owns the 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.
Slices of the cake will be served to the 600 guests at the lunchtime reception in St George’s Hall after the wedding ceremony.
Her recipe uses 200 Amalfi lemons, 10 bottles of Sandringham Elderflower Cordial made using elderflower from the Queen’s Sandringham estate, 20kg (44lb) of butter, 20kg (44lb) of flour, 20kg (44lb) of sugar and 500 organic eggs from Suffolk.
The cake for will be made of 200 Amalfi lemons, 500 eggs and 10 bottles of elderflower cordial made from the Queen’s Sandringham estate
The sponge is sandwiched with layers of lemon curd between a swiss meringue buttercream
Claire described the flavour of the cake as being a balance of sweet and tart, combined with ‘ethereal’ elderflower
Claire 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.’
She described the flavour of the cake as being a balance of sweet and tart, combined with ‘ethereal’ elderflower.
‘The buttercream is sweet and the lemon curd is very tart so you get a very lovely thing happening when you take a bite, which is to get all of these flavours and sensations perfectly balanced,’ she added.
She has been working with a team of six bakers in order to prepare the sponge for Saturday
The finished result will be unveiled to guests on Saturday although Meghan and Harry are in on the final design
It will be served to 600 guests at the royal couple’s reception at Frogmore House following the ceremony at St George’s Chapel in Windsor
The cake will be finished with a floral decoration of three types of peonies, Meghan’s favourite flowers
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. The layers are sandwiched with buttercream and lemon curd.
Three types of Meghan’s favourite flowers peonies – Madame Claude, Bowl of Cream, and the aptly titled Duchess – in shades of white and cream will decorate the cakes, along with four different white and cream roses – Patience, Purity, Jeanne Moreau and Princess Miyuki.
Who is Claire Ptak?
Claire Ptak is a food writer, food and prop stylist, recipe developer and consultant.
Hailing from San Francisco, she founded Violet Bakery in Hackney in 2010.
She started her business as a market stall on Broadway Market, originally cooking her bakes from home.
All of her cakes are baked with organic flour, sugar, milk and eggs.
She has written four cookbooks.
Claire also hosts a podcast on which she interviews successful women ‘doing everyday things with amazing results’ called Violet Sessions.
The flowers will be removed before guests tuck in to the cake, but the slices will be served with edible rose petals.
The baker said Harry and Meghan loved the lemon and elderflower cake after trying a number of different samples.
She said: ‘The elderflower is so quintessentially British to me as a Californian. It’s of this moment. It’s May so they’re just opening this week.
‘It’s a kind of an ethereal, floral flavour which I think is very special, especially for a wedding.’
Claire is not making a back up cake in case of a disaster, saying: ‘It’s cake. It can’t go that wrong. We have enough cake and we don’t want to be wasteful. Anything that is left over, we were going to donate to charity.’
The chef had to call in some of her former workers to have enough staff to work on the cake and keep her bakery open.
Part of the cake is still being baked and iced. It will be transported to Windsor Castle where the flowers will be added, and the installation assembled on the morning of the wedding.
Claire says that the cake ‘can’t go wrong’ and that she hasn’t made a back up
The baker says she plans to donate anything left over after the big day to charity
Part of the cake is still being iced and will be transported to Windsor Castle on the morning of the wedding where the flowers will be added
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