The pair have decided upon an organic lemon and elderflower cake for their royal wedding, to be held this coming May, foregoing a more traditional choice of fruit cake. The confection will be covered with buttercream, adorned with fresh flowers, and will feature flavours reminiscent of spring, in keeping with the seasonal event.
California pastry chef and food writer Claire Ptak, owner of the Violet Bakery in east London, was enlisted by the couple to make their cake dreams come true. Born in the US, Ptak later moved to London, where she worked at The Anchor and Hope gastropub in Waterloo. She then set up a stall on Broadway Market, East London, to fulfil her dream of making cakes. The princess-to-be also shares a personal connection with Ptak, having once interviewed her for her former food website, The Tig.
The pastry chef was reportedly thrilled to have been chosen to create an important element of the special day. She said: ‘Knowing that they really share the same values as I do about food provenance, sustainability, seasonality and most importantly, flavour, makes this the most exciting event to be a part of.’
When the nation’s other favourite royal couple Prince William and Kate Middleton tied the knot in 2011, their choice of wedding cake was an eight-tier fruit cake by Leicestershire-based baker Fiona Cairns. Additionally, the Duke and Duchess of Cambridge had a second cake – an unbaked chocolate biscuit cake- made by McVities who followed strict instruction from the Buckingham Palace Kitchen. This delectable sweet treat featured crumbled Rich Tea biscuits and dark chocolate.
Kensington Palace has been quoted to say the couple were ‘very much looking forward to sharing’ the cake with their wedding guests on 19 May at Windsor Castle. We simply can’t wait to see how stunning this cake turns out on the day!