No tiers at this wedding reception! Even the cake gets a modern look
HARRY and Meghan gave their wedding another modern twist by ditching the traditional tiered cake.
Instead, a trio of springinspired lemon and elderflower cakes of varying heights were carefully arranged on a gold platter and two gilded urns.
American baker Claire Ptak, owner of the Violet Bakery in Hackney, East London, described the design as ‘a non-traditional layout’. And being festooned with 150 fresh peonies and roses ensured that the visual effect was dramatic.
The glistening white cake, iced with Swiss meringue buttercream, featured layers of lemon sponge drizzled with elderflower syrup, made from trees grown on the Queen’s Sandringham Estate in Norfolk.
The sponge layers were filled with elderflower buttercream and lemon curd.
The recipe included 200 Amalfi lemons, ten bottles of Sandringham elderflower cordial, 44lb each of butter, flour and sugar, and 500 organic eggs from Suffolk.
Edible rose petals decorated the cake that was served to 600 guests at the lunchtime reception.