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Royal wedding cake revealed: Chez Panisse alum breaks some traditions

Chez Panisse alum Claire Ptak took some major cues from Meghan Markle and Prince Harry in designing a magnificent cake that would be a mirror image of the couple’s modern spin on the royal wedding.
That is, the cake breaks tradition in several ways, notably by not being tiered. But it honors other royal customs, including by having its main piece sitting upon a golden throne.
The cake was served at the first reception of the day, for about 600 people at St. George’s Hall, Windsor Castle, which took place shortly after the couple exchanged vows at St. George’s Chapel.
Kensington Palace took to Twitter to share photos and details about the much-anticipated cake, which was created by Ptak, who grew up in Inverness near Point Reyes National Seashore and who gained experience in preparing groundbreaking cuisine at the legendary Chez Panisse in Berkeley.
The cake also breaks royal wedding tradition by not being a fruitcake. Instead, it is a lemon-elderflower cake that the new royal couple hoped would invoke the sights and tastes of spring, according to E! News. 
Ptak and her team took five days to create the cake, E! News added. The cake actually consists of three lemon sponge cakes, each filled with lemon curd and covered with a swiss meringue buttercream that is “light and fluffy, kind of satiny and super delicious.”
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Look: Chez Panisse alum Claire Ptak unveils Harry and Meghan’s royal wedding cake




A caption accompanying a photo tweeted by Kensington Palace says the distinctive elderflower flavor comes from a syrup made at Queen Elizabeth’s residence in Sandringham and from the estate’s own elderflower trees.

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
— Kensington Palace (@KensingtonRoyal) May 19, 2018

E! News reported that the recipe also called for 200 Amalfi lemons, 500 eggs (organic, of course, from a Suffolk farm), 44 pounds each of butter, flour and sugar and 10 bottles of the Sandringham Elderflower Cordial.

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