We have new details on Prince Harry and Meghan Markle’s royal wedding reception!
Kensington Palace has shared the first look at the couple’s gorgeous wedding cake, designed by Claire Ptak.
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
As previously reported, Harry and Meghan decided to skip the traditional fruitcake in favor of an elderflower cake.
Now, the palace reveals that the dessert 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.”
The palace added in a statement that “a filling made from Amalfi lemon curd and elderflower buttercream ties all the elements together. The cake is decorated with Swiss meringue buttercream and 150 fresh flowers, mainly British and in season, including peonies and roses.”
Before digging into the cake, the approximately 600 guests at the reception were served a lunch fit for royalty.
Menu items included canapés like Scottish Langoustines wrapped in Smoked Salmon with Citrus, Grilled English Asparagus wrapped in Cumbrian Ham, Garden Pea Panna Cotta with Quail Eggs and Lemon Verbena and Croquette of Confit Windsor Lamb, Roasted Vegetables and Shallot Jam.
Bowl foods include, Fricassee of Free Range Chicken with Morel Mushrooms and Young Leeks, Pea and Mint Risotto with Pea Shoots, Truffle Oil and Parmesan Crisps, and Ten-Hour Slow-Roasted Windsor Pork Belly with Apple Compote and Crackling.
Those with a sweet tooth had option of going with Champagne and Pistachio Macaroons or Orange Crème Brûlée Tartlets.
The lunchtime reception will be followed by a more intimate evening reception for 200 at Frogmore House.