Here's How the Royal Wedding Cake Actually Turned Out
It's even more perfect than we imagined.
In case you haven’t heard, Meghan Markle is officially royalty. Meghan and Prince Harry tied the knot May 19 at St. George’s Chapel in Windsor Castle, which called for a $45 million celebration complete with none other than the highly-anticipated royal wedding cake.
Prince Harry, Meghan and 600 guests attended a luncheon reception at St. George’s Hall following the noon ceremony. Guests dined on a variety of canapes and "bowl food" before cutting into the main event: the wedding cake designed by Claire Ptak.
"I believe, like me, [Meghan and Prince Harry] really enjoy to eat what’s in season and really celebrate what’s the freshest, most delicious thing at that moment in time," Ptak told Sky News in an interview.
Ptak describes the cake as "quintessentially spring and British." The couple opted for a custom-made light sponge cake with elderflower syrup made from elderflower trees at The Queen’s residence in Sandringham, located a few hours north of Windsor Castle. The cake was filled with an Amalfi lemon curd and elderflower buttercream. It was finished with a Swiss meringue buttercream — which Ptak describes as "super delicious" — and decorated with 150 seasonal British flowers including peonies and roses.
Each part of the cake was separately transported from Buckingham Palace to Windsor Castle to ensure the final product looked perfect for the big day. Mission accomplished!