Feed­ing 600 is a piece of cake for royal bak­ers

Scottish Daily Mail - - News - Daily Mail Reporter

PACKED with 200 Amalfi lemons, 500 eggs and ten bot­tles of el­der­flower cor­dial, the royal wed­ding cake gets its fin­ish­ing touches from bak­ers af­ter a marathon five-day ef­fort at the Buck­ing­ham Palace kitchens.

Cal­i­for­nian Claire Ptak, who runs the trendy Vi­o­let Bak­ery in East Lon­don, has been cho­sen by Prince Harry and Meghan Markle to cre­ate the ‘ethe­real’ lay­ered le­mon and el­der­flower sponge cake, in an un­usual de­sign with three parts of vary­ing sizes. She has been work­ing with her team of six bak­ers full­time for five days in the palace.

Slices of the cake will be served to the 600 guests at the lunchtime re­cep­tion in St Ge­orge’s Hall. As well as eggs, lemons and cor­dial from the Queen’s San­dring­ham es­tate, it con­tains 20kg (44lb) of but­ter, 20kg of flour, and 20kg of sugar.

Three types of Meghan’s favourite flow­ers, pe­onies, will dec­o­rate the top. The fi­nal de­sign will be un­veiled on the big day although Miss Markle and Harry are in on the plans. Miss Ptak re­vealed only that the cake will be a ‘non-tra­di­tional lay­out’. She added: ‘It’s a kind of an ethe­real, flo­ral flavour which I think is very spe­cial, es­pe­cially for a wed­ding.’

Fit for roy­alty: Miss Ptak and her head baker fin­ish­ing the le­mon and el­der­flower cake

Bak­ing up a storm: The cake, which feeds 600, in early stages

All com­ing to­gether: Claire Ptak plans an un­ortho­dox de­sign

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