After months of anticipation, we finally got a look at the royal wedding cake before it was served at the luncheon reception hosted by the Queen at Windsor Castle. While the elderflower and lemon flavor combination was announced months ago, the cake's final design was a huge surprise.
Designed by Claire Ptak, of London's Violet Bakery, the wedding cake not only was displayed in unstacked tiers, but also was decorated in the "rough icing" style that Ptak is known for that goes perfectly with the 150 peonies and roses used to decorate the three cakes.
While other royal wedding cakes have featured tiers up on tiers of perfectly smooth fondant covering traditional fruitcake, Ptak purposefully left the Swiss meringue elderflower buttercream slightly unkempt to create a rustic and bohemian look that has become popular over the last few years among American brides.
While bakers in America have been using this style for awhile, now that Meghan Markle included this icing trend in her wedding, it's safe to say that rough icing cakes will quickly become the new naked cakes.
In addition to enjoying the wedding cake, guests at the reception drank Pol Roger Brut Réserve Non Vintage Champagne, while an apple and elderflower mocktail and Sandringham Cox's apple juice were made available for the children and teetotalers at the reception, the Royal Family's website said.
Guests also enjoyed sweet canapés featuring bright spring flavors were also served at the luncheon reception, including champagne and pistachio macaroons, orange crème brûlée tartlets and miniature rhubarb crumble tartlets.
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