Finally Prince Harry and Meghan Markle officially ties knot and at the end of the royal ceremony this royal cake was served. These royal cakes are extremely beautiful and they are specially prepared for the wedding only.

Following the ceremony at St. George’s Chapel in Windsor Castle, the royal couple and all 600 guests made their way to the Grand Reception Room for the luncheon reception, where the menu includes Grilled English Asparagus wrapped in Cumbrian Ham and Garden Pea Panna Cotta with Quail Eggs — and, of course, a gorgeous wedding cake.

 

Harry and Meghan tapped Claire Ptak of London-based bakery Violet Cakes to bake a cake that “incorporates the bright flavors of spring,” and that she did. The confection consists of tiers of lemon sponge cake drizzled with elderflower syrup and topped with an Amalfi lemon curd. The entire cake is coated with a Swiss meringue buttercream also infused with elderflower and is adorned with a mix of 150 fresh flowers, including peonies and roses.

Ptak and her team of six bakers have spent five days baking and icing each tier of the cake in Buckingham Palace, using a total of 200 Amalfi lemons, 500 organic eggs from Suffolk, 20 kgs of butter, 20 kgs of flour, 20 kgs of sugar, and 10 bottles of Sandringham elderflower cordial.The flowers were added at the last moment to remain fresh.