That’s a load of eggs, lads.
Meghan and Harry aren’t your average British royal couple.
One of them is American. They invited a load of members of the public to their wedding. They had a gospel choir singing during their marriage ceremony.
Very modern altogether.
Another thing that makes Meghan and Harry – the now Duke and Duchess of Sussex – fairly contemporary is their choice of wedding cake.
No they didn’t go for fruit cake. No they didn’t go for sponge.
They went for elderflower and lemon because they’re young and cool and hip and fair play to them because that sounds delicious.
The wedding cake is to be served at the Reception. It was designed by Claire Ptak and features elderflower syrup made at The Queen’s residence in Sandringham from the estate’s own elderflower trees, as well as a light sponge cake uniquely formulated for the couple. #royalwedding pic.twitter.com/kt5lE4tEn9
— The Prince and Princess of Wales (@KensingtonRoyal) May 19, 2018
Looks delicious too, clearly.
According to Kensington Palace, the three-tiered cake was baked using 200 Amalfi lemons, 10 bottles of Sandringham elderflower cordial, 20kg of butter, 20kg of sugar and 500 organic eggs from Suffolk.
500 eggs, like.
At least they’re organic.
The buttercream decoration was made using Swiss meringue and the cakes are sandwiched together using buttercream and lemon curd.
London Violet Bakery’s Claire Ptak has been working on the stunning cake for the past few days.
She had to travel to Sandringham kitchens to get started though because imagine finishing something so beautiful and then ruining it because you tried to transport it.
Nothing worse, like.
Nothing worse.
